Glossary P

The food glossary +++ 'Pesce persico', 'Pettine', 'Pata Tim'
Pisztrang is "Trout", a kind of fish in Hungarian.

Papos de Anjo is Portuguese which literally means "angels breasts, chins, throats, or tummy" . In cooking, Papos de Anjo refers to Portugal's s yellow-colored egg cakes in syrup; a name given to a very special little cake which recipe dates back to the13th century. In Portugal, Papos-de-Anjo are also known as Doces Conventuais, or "sweets from the convent". This cake saved many convents from ruin when they were threatened during the civil wars of the mid-nineteenth century. After being stripped of all their possessions, the nuns' only recourse for survival was to do what they knew best - make sweets and sell them.

Paprikas Csirke refers to Hungarian dish of chicken and onions that have been browned in bacon grease, and braised with chicken stock and paprika. Paprikas Csirke is also known as Hungary as Csirkepaprikás, one of the famous dishes from the country.. Csirke is the Hungarian word for "Chicken".

Parihuela Salvaje refers to a Creole dish that is found throughout South America. Parihuela Salvaje is a spicy specialty of fish and shellfish with chorizo sausage and tomato sauce .

Paskha is a sweetly flavored cheese dish from Russia that includes nuts, dried fruit and "pot cheese". This dish is served at Easter. Moreover, Paskha is most often referred to as Russian cheesecake; a dessert made from curd cheese and is molded in shape in the form of a truncated pyramid. It is white in color, symbolizing the purity of Christ, the Paschal Lamb, and the joy of the Resurrection. Paskha is most often served with Kulich. Paskha is a traditional dessert served and enjoyed for Easter in Russia, as well as other Eastern European countries to break the meat and dairy fast. The name of the dish comes from “Pascha“, the Eastern Orthodox celebration of Easter.

Pith refers to the soft, white layer of--something--between the peel and the flesh of a citrus fruit .