Glossary B

Botifarra refers to the king of the Catalan "fresh" Embotits. Botifarra is a sausage made from minced pork and seasoned with black pepper and other spices. The two classic forms of Botifarra are the black (Botifarra Negre) and the white varieties (Botifarra blanca). They are both made from minced pork, but the difference between the two (2) is that black botifarra (Botifarra negre) has pork blood added to the filling. Botifarra blanca has an added ingredient of gelatinous fat, while botifarra negre contains cloves and allspice. Botifarra negre is the variety that is most often served with Habas a la catalana and Escudella. A third, less common variety of butifarra is the Botifarra D.O. (Egg sausage) in which egg adds a singular flavor. Many of the most traditional dishes in Catalan cuisine are made with Botifarra, like Escudella, Arroz a la ampurdanesa and Habas a la catalana, just to name a few. Botifarra negra refers to a sausage from Catalan which is similar to but not quite a black pudding or Baldana. Botifarra negra is not only made of blood, but lights and other bits too, a favourite is with onions called "Botifarra negra amb ceba".

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Botsi refers to one of the many Street Food in the Philippines which is made from the esophagus of chicken that are cut into small pieces, battered and deep-fried and served with a spicy Sawsawan (Dip) made from Vinegar (Suka).

Botsi can also be skewered and grilled.

What I have seen in San Pablo City in the Philippines during the daily Night Food Market is the battered and deep-fried version of Botsi , like the picture below. My friend who enjoys tasting these unique Street food enjoyed eating Botsi a lot together with the spicy Sawsawan that comes with it.

A plate wrapped in plastic can also be seen on the left side of the picture where the newly fried Botsi can be eaten swimming in the spicy Sawsawan. How I wish I can eat and enjoy them too. Hopefully, one day

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Deutsch: Bottarga / Español: Botarga / Português: Bottarga / Français: Boutargue / Italiano: Bottarga

Bottarga in the food context refers to a delicacy made from the salted and cured roe (Fish eggs) of grey mullet or Tuna. This product is especially popular in Mediterranean countries such as Italy, particularly in Sardinia and Sicily, and is also enjoyed in other regions like Spain and parts of North Africa. Bottarga is often compared to caviar but has a distinct texture and a rich, briny flavour.

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Bottiglia is the Itlian word for bottle

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Bou'neschlupp refers to Luxembourg's Green Bean Soup made from sliced wax beans, potatoes, chopped onions and bacon and sour cream. Mettwurst may also be aded if desired. Bou'neschlupp is served as an appetizer. Wax bean is a type of French bean with yellow waxy pods.

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Bouc refers to baby shrimp or a name for prawn in Charentes.

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Bouchee refers to a very small patty which is made of pastry and filled with creamed meat or fish

Bouchee a l'americaine refers to small light pastries or vol-au-vents filled with a salpicon of lobster, crayfish or monkfish and then sealed with a small slice of lobster.

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Bouchee au chocolat is referring to chocolate petit fours

Bouchee au chocolat is a French word pronounced as "boo shay oh shoh-koh-lah"

- Bouchee de fruits de mer : Bouchee de fruits de mer refers to small light pastries or vol-au-vents filled with a mixture of sauteed mushrooms and shellfish bound with a white wine sauce.

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