Glossary P
The food glossary +++ Popular Articles: 'Pallang', 'PICTURES...PICTURES', 'Potti/Pooti Olarthiyathu, Food in Kerala, India'
Pintade is a French word for guinea fowl
Pintade is pronounced as "pan todd"
Pinto bean refers to a variety of bean which is streaked with reds and browns atop a pink background. "Pinto" is in fact, a Spanish for "painted."
Pinto is a common bean of the American Southwest and used in a variety of Mexican and Spanish dishes. It is often used to prepare Frijoles Refritos.
Pinzimonio refers to the Italian dipping sauce which is a mixtutre of salt, oil and pepper. It is a nice sauce for serving raw vegetables.
Piparjuuri is the Finnish word for "Horseradish".
Piperade refers to a dish from Basque region (Spain stretching to France). It is made with tomatoes, onions, garlic and sweet green peppers cooked in olive oil or goose fat. Chopped herbs and eggs is added to the mixture, then slightly scrambled.
Piperade is served with grilled or fried ham and bread as a main course or side dish.
It is called Piperade in Gascon and Piperrada in Basque. It is a traditional dish of France and served in many restaurants and cafe all over the country.