Glossary A
Ancini Di Pepe refers to a small bead-shaped pasta, similar to Piombi or Anchellini but slightly smaller. Can be used for thin broths and soups.
andicken is a German word which means "to thicken", for example by adding cornstarch, the liquid will thicken to make a liquid intended to make a sauce thicker, usually done when preparing Chinese dishes with sauces.
Andouille de Vire refers to the chitterling sausage which is the product of Normandy, France, particularly from the little city of Vire which is still made in the same traditional way it has been for centuries. The hearty "Andouille de Vire" which is a rustic and simple chitterling product is made up exclusively of "ventrée" of pig, more commonly called chaudin, exclusively from 40% belly pork (large intestine), which is commonly known as chaudins, 43% pig guts (small intestine) and 17% other stomach offal, plus salt, pepper, herbs spices, and no fat or binders.
Anejo cheese refers to an "aged" white Mexican cheese with a dry, crumbly texture and a salty flavor. Look for it in Mexican markets and well-stocked grocery stores. Grated romano, Parmesan, or feta can be substituted.
Anejo is categorized under soft and semi-soft cheeses.
Anejo means "aged" in Spanish.