Glossary A

Anchang-Jumulleok refers to a Korean dish of charcoal-grilled beef outside skirt. Beef Outside Skirt refers to a traditional cut of beef recommended for grilling purposes. If charcoal-grilled beef is what you want to serve, there is nothing better than the outside skirt to serve your guests. It is also a traditional cut used in making Fajitas. Anchang-Jumulleok is also known as Anchang-Jumullerok.

Anchellini refers to a short -cut pasta; a small bead-shaped pasta which is slightly larger than Acini di Pepe. Anchellini is synonymous to Piombi. Both can be used for vegetable and thin soups and broths.

Deutsch: Anchois / Español: Anchoa / Português: Anchova / Français: Anchois / Italiano: Acciuga

Anchoa refers to a small, common saltwater forage fish, known for its significant role in various cuisines around the world, especially in Mediterranean and European cooking. These fish are usually preserved through salting and oiling, resulting in a rich, savory flavor that enhances many dishes.

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Anchoas rellenas is the Spanish for "stuffed anchovies".

Anchoas is the Spanish word for Anchovies.

Rellanas means stuffed or filled in English

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Anchois is the French word for "Anchovy", a kind of marine fish not longer than 20 cm (8 inches) with a greenish-blue back and silver sides, related to the herring. Anchois is pronounced "ahn-shwah".

Anchois a la Burlington refers to French appetizer made of small fillets of anchovies that is seasoned with oil and vinegar, and then rolled and served on slices of hard -boiled egg, garnished with shredded lettuce.

Anchois a la Diable refers to French appetizer made from devilled anchovies. Anchovies are devilled by adding hot condiments or higly spiced seasonings, like chili, pepper and many other hot spices

Anchois a la Natal is a French appetizer made of anchovy flavored whipped cream heaped on small rounds of bread and butter and then topped with curled fillets of anchovies.

Anchois a la Victoria refers to a French appetizer of small fillets of anchovies that is seasoned with oil and vinegar and then served with garnishing of capers and anchovy butter

Anchois farcis is the French for "stuffed anchovies"

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