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papillote
Food placed in a folded sheet or pouch of parchment paper or tin foil, and then cooked in its wrap.
pasta to perfection
Check the cooking time indicated on your bag of pasta – I usually give it one or two minutes less. Bring a large quantity of water to a boil. Then, add a good pinch of salt. Wait for a few seconds, and toss the pasta into the water. Add a sprig of thyme for flavor. Once cooked, the pasta will offer a slight resistance to the tooth: “al dente.” Before straining the pasta, be sure to save a ladleful of the pasta cooking water. Rinse the pasta under cold running water; that way, it can be cooked ahead of time and, in due course, reheated in a pan with a sauce of your choice. That is when the ladleful of pasta cooking water comes into play: adding it to the sauce simply means using less fat.
pata negra
The Ibérico ham, “pata negra”, is a type of cured ham produced only in the Salamanca region of Spain. It is the finest, high grade cured ham: It is dried on high grounds, and it is cured for three years at least. It has a distinctive nutty taste, because it comes from free-range pigs that feed on acorns from the oak trees in their environment.
peel to the flesh
To remove the fibers and the seeds of a citrus fruit in order to use the flesh only. To peel a fruit to the flesh, cut both ends of the citrus so that it stands. Use a very sharp knife: the blade must run along the sides of the fruit very smoothly.Synonyms: Peel to the flesh, peeled to the flesh