Finocchiona is a pork salami which originates in Tuscany. The salami is a common ingredient in many Tuscan foods, ranging from appetizer platters to pasta sauces, and is a popular delicacy in that part of Italy.
finocchiona
foie gras entier Pronunciation: fwah grah ahnt-YAY Notes: This pricey French delicacy is simply goose or duck liver that's been lightly cooked. When aged, it becomes very rich and flavorful.
Fettuccine Literally, "little ribbons"; basic flat egg noodles Finocchio Fennel Finocchiona Flavorful Tuscan salami that enhances any antipasto platter. Made from finely ground pork flavored with fennel seeds, garlic, salt, and pepper.
Finocchiona Cold, cured pork, typically Tuscan and rather spicy, flacoured with fennel seeds. Fontina Cheese from the Val d'Aosta, semi-soft, with a mild and slightly nutty flavour.
In Italy fennel is also used to season pork roasts and spicy sausages, especially the Florentine salami finocchiona. It is traditionally considered one of the best herbs for fish dishes.
3 ounces salumi (such as finocchiona, Calabrese, or sopressata), thinly sliced and julienned
1 cup garbanzo or chi chi beans
1/2 cup pitted kalamata olives
4 pepperoncini or banana peppers
2 cups garlic croutons ...
 See also: Pepper, Finocchio, Salt, Fennel, Pork
  
|
RSS
