Question 1

"Portare a ebollizione"

Accepted Answer

Bring to a boil.

Question 2

"Cuocere a fuoco lento"

Accepted Answer

Simmer / Cook over low heat.

Question 3

"Rosolare"

Accepted Answer

Brown / Sauté.

Question 4

"Condire a piacere"

Accepted Answer

Season to taste.

Question 5

"Scolare al dente"

Accepted Answer

Drain the pasta when it is firm to the bite.

Question 6

"Lasciare riposare"

Accepted Answer

Let it rest / Let it cool.

Question 7

Tagliare a julienne

Accepted Answer

Cut into thin strips.

Question 8

Tritare finemente

Accepted Answer

Chop finely.

Question 9

Sbucciare e pulire

Accepted Answer

Peel and clean.

Question 10

Schiacciare

Accepted Answer

Mash or press.

Question 11

Fare un soffritto

Accepted Answer

Sauté finely chopped vegetables (usually onion, celery, and carrot) in oil or butter as a base.

Question 12

Sfumare con il vino

Accepted Answer

Add wine to a hot pan and let the alcohol evaporate, leaving the flavor.

Question 13

Cuocere a fuoco dolce

Accepted Answer

Cook over gentle/low heat.

Question 14

Bagnare con il brodo

Accepted Answer

Moisten with broth (very common when making risotto).

Question 15

Girare di tanto in tanto

Accepted Answer

Stir occasionally.

Question 16

Aggiustare di sale

Accepted Answer

Adjust the seasoning with salt.

Question 17

Spolverizzare con il prezzemolo

Accepted Answer

Dust or sprinkle with parsley.

Question 18

Servire caldo

Accepted Answer

Serve hot.

Question 19

Guarnire con...

Accepted Answer

Garnish with...

Question 20

Imbrunire / Dorare:

Accepted Answer

To brown

Question 21

Far appassire:

Accepted Answer

To sauté vegetables over low heat until they become soft and translucent without browning.

Question 22

Unire gli ingredienti:

Accepted Answer

To combine/add the ingredients together.

Question 23

Mettere a bagno:

Accepted Answer

To soak (used for dried beans or clams/mussels to remove sand).

Question 24

Coprire con il coperchio:

Accepted Answer

Cover with the lid.

Question 25

A fuoco vivace:

Accepted Answer

Over high heat.

Question 26

A bagnomaria:

Accepted Answer

In a bain-marie / double boiler (used for melting chocolate or making delicate sauces).

Question 27

Far restringere il sugo:

Accepted Answer

To let the sauce reduce/thicken.

Question 28

Mantecare:

Accepted Answer

To stir in butter or cheese at the end to create a creamy texture (essential for Risotto and Pasta).

Question 29

Sbollentare:

Accepted Answer

To parboil / blanch quickly in boiling water.

Question 30

Incorporate delicatamente:

Accepted Answer

Fold in gently (usually for egg whites or whipped cream).

Question 31

Buttare la pasta:

Accepted Answer

To put the pasta into the boiling water.

Question 32

Conservare un mestolo di acqua di cottura

Accepted Answer

: Keep a ladle of cooking water (to help emulsify the sauce).

Question 33

Saltare in padella:

Accepted Answer

To toss the pasta in the pan with the sauce over high heat.

Question 34

Un filo d'olio a crudo:

Accepted Answer

A drizzle of raw (unheated) olive oil added at the very end.

Question 35

Un pizzico di...:

Accepted Answer

A pinch of... (salt, pepper, oregano).

Question 36

Quanto basta (q.b.):

Accepted Answer

As much as is needed / To taste. (You will see "sale q.b." in every Italian recipe).

Question 37

Setacciare la farina:

Accepted Answer

To sift the flour.

Question 38

Imburrare e infarinare la teglia:

Accepted Answer

Butter and flour the baking pan.

Question 39

L'occhio vuole la sua parte:

Accepted Answer

"The eye wants its part" (meaning presentation matters).

Question 40

Mani in pasta: "

Accepted Answer

Hands in the dough" (to be deeply involved or literally making pasta/bread).

Question 41

Buon appetito!:

Accepted Answer

Enjoy your meal!

Question 42

Una noce di burro:

Accepted Answer

"A walnut of butter." A small, rounded knob of butter (roughly a tablespoon).

Question 43

Sfumare:

Accepted Answer

To "evaporate." Adding wine to a hot pan and letting the alcohol cook off until only the aroma remains

Question 44

In umido:

Accepted Answer

Stewed or braised in a liquid (usually tomato sauce or broth).

Question 45

Montare a neve:

Accepted Answer

To whip egg whites until they look like "snow" (stiff peaks).

Question 46

Incamiciare:

Accepted Answer

To "put a shirt on" a pan—greasing and flouring a cake tin so nothing sticks

Question 47

Spolverare:

Accepted Answer

To dust or sprinkle (like powdered sugar on a cake or cocoa on tiramisu).

Question 48

Far riposare:

Accepted Answer

"Let it rest." Crucial for steak, pasta dough, and bread.

Question 49

Fare la scarpetta:

Accepted Answer

"To make the little shoe." Using a piece of bread to scoop up every last bit of sauce from your plate.

Question 50

Cotto a puntino:

Accepted Answer

Cooked perfectly or "to a T."

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Cooking Phrases

Italian