Le Tecniche

These recipes were chosen to allow students to practice knife skills as well as techniques relating to vegetable and meat preparations as discussed in depth in the relevant lessons in Part II of this book. Some of the specific cooking techniques employed in this chapter and discussed in depth include saltare (sautéing), deglassare (deglazing), affogare (poaching), and sbianchire (blanching). The technique of arrostire (roasting) is also used in this chapter but the text for arrostire is found in Chapter 10, where it accompanies a recipe for Pollo Arrosto, one of the most basic and classic uses for this technique.