Glossary P
Paillards refer to a thinly sliced piece of meat that has been pounded to tenderise it using a meat mallet or wooden rolling pin if meat mallet is not available on hand. Some cookes are even using a pan to pound the meat which they put first in between kitchen plastic sheets before pounding.
Paillards is also known as Paillarde.
Peameal Bacon refers to a unique Canadian meat, pickled but unsmoked loin of pork rolled in cornmeal. Usually it is sliced and fried for breakfast but it excellent baked whole. The cornmeal makes a crisp exterior and the meat, although quite lean, is particularly juicy, because of the pickling process. For baking it is important to select a piece from the centre cut, with a wide band of lean visible on both ends.
Baked Peameal Bacon is one of the popular Canadian food.
Pincinelli is a a kind of pasta which is synonymous with Bigoli and Bigui Pasta. Pincinelli thick spaghetti with rough surfaces which is suitable for absorbing sauces.
Pincinelli is also described as coarse, home-made, hollow wholemeal spaghetti from Bassano del Grappa in the Veneto in north eastern Italy. It is made using a special press called a Torchio and was traditionally made as one long continuous piece for a meal.