Italian - Nitty Grits

Italian

Terms in Italian 6001-6010 of 10470

lenticchie alla montanara

/lehn-TEEK-kyeh ahl-lah mohn-tah-NAH-rah/

A thick lentil soup from Abruzzo with chestnuts with basil and thyme and served with fried bread.

lenticchie di castelluccio

/lehn-TEEK-kyeh dee kah-stehl-LOO-chyoh/

Regarded as the most succulent and delicious lentils in Italy, from Norcia.

lenticchie e fagioli

/lehn-TEEK-kyeh eh fah-JYOH-lee/

"Lentils and beans." Lentils stewed with beans and usually with a piece of pork rind or a trotter. A favourite in Tuscany and Umbria.

lenticchie in umido

/lehn-TEEK-kyeh een oo-MEE-doh/

Lentils stewed with sage, onions and garlic, sometimes with mint.

lenticchie stufate

/lehn-TEEK-kyeh stoo-FAH-teh/

Lentil stew

lepiota

Parasol mushroom. Good baked with butter and garlic, or fried.

lepista dei boschi

Wood blewit. A bright lilac blue mushroom with fresh clean flavour and excellent with potatoes.

lepre

/LEH-preh/

Hare. If served with pasta the hare will generally have been boned. It is often served in a dish with its liver and goes well with red wine and garlic, with which it is frequently cooked.

lepre a ciffe e ciaffe

/LEH-preh ah CHEEF-feh eh CHYAHF-fah/

Hare cooked in a marinade of vinegar and wine with plenty of herbs.

lepre alla boema

/LEH-preh ahl-lah boh-EH-mah/

A dish from Friuli-Venezia Giulia of hare stewed, with vinegar and sugar added at the end of cooking.

...

601

...