ventresca
See also: Ventresca
English
Etymology
(deprecated template usage) [etyl] Italian
Noun
ventresca (uncountable)
- Flesh from the belly of a tuna, which is prepared in oil and served as food.
- c. 1954–1987 Elizabeth David, Italian Food, Penguin Classics (1999), →ISBN, page 13:
- The choice part of the tunny fish is the stomach (ventresca), which is very tender and of an appetizing creamy-pink color. […] For a salad one must always ask for ventresca.
- 2007, Gillian Riley, The Oxford Companion to Italian Food, Oxford University Press, →ISBN, page 163:
- Anatra ripiena is a Venetian recipe for duck, sometimes boned, stuffed with a rich mixture of breadcrumbs […] , sometimes some tunny ventresca, and nutmeg, […]
- 2007, Marcella Hazan, “Eating Alone”, in Jenni Ferrari-Adler (editor), Alone in the Kitchen with an Eggplant, Riverhead Books, →ISBN, page 104:
- Ventresca, tuna’s succulent belly, is another of my favorites. […] If I have some cooked cannellini or borlotti beans in the refrigerator, I warm them up with some of the liquid they have been cooked in, then drain them and add them to a can of ventresca together with several thin slices of raw onion.
- c. 1954–1987 Elizabeth David, Italian Food, Penguin Classics (1999), →ISBN, page 13:
Usage notes
- Though found in English contexts, the noun ventresca is normally italicized as a loanword.
Anagrams
Italian
Noun
ventresca f (plural ventresche)
Synonyms
- (bacon): pancetta
Spanish
Noun
ventresca f (plural ventrescas)