Glossary

O

olandese (adj.) Hollandaise, or simply Dutch

onto, in preserved under fat, e.g., goose or duck

orecchiette Ear-shaped pasta (orecchie in Italian means "ears") made of durum flour and water. Their thumb-sized indentation makes them ideal for rich sauces.

orzata a drink made of water, malted barley or almonds, and orange water

orzo barley; name for a small pasta used in soup

ossobuco One of Italy's favorite dishes, ossobuco is made of braised veal shanks. The meat is first browned, then cooked with vegetables and aromatic herbs until it is extremely tender and falls off the bones. The marrow is the most delicious and prized part, it can be scooped out with a teaspoon.

ossolana, all' Gnocchi all'Ossolana are small boiled potatoes that are cooked in butter and garlic and accompanied by a meat sauce and cheese.

ovini the whole category for sheep and goat meat

** Glossary created with the help of "Dictionary of Italian Cuisine", written by Maureen B. Fant and Howard M. Isaacs. (The Ecco Press: New Jersey, 1998).