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Sheep and Goats
Braised leg of lamb with rosemary
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Poultry
Pigeon wings with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Cheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.
Seafish
Bacalao al pil pil
Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).
Sheep and Goats
Black truffle stuffed saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Cheeses
Plaisir au Chablis
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 4 weeks.
Pizza, Quiche, Tart, Pie
Pizza quattro formaggi
Pizza made with a combination of four types of melted cheese. Traditionally, the cheeses include mozzarella, gorgonzola, Grana Padano, Parmesan, Pecorino, Provolone, ricotta, scarmorza, and others.
Freshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.