Glossary C
Csiga Noodles refer to very small Hungarian egg noodles which are short, tubular pasta that are hollow inside and with a winding ridge spiralling up their sides.
The pasta is made from a mixture of flour, eggs and water, then rolled and cut into small squares, which are then curled around a small iron or wooden rod.
Csiga Noodles are made on special grooved Csiga boards made of wood or bamboo. To make Csiga Noodles, a 3/4-inch square of the dough mixture is rolled from one corner to the other with a dowel about as thick as a pencil. This makes it both hollow inside and grooved outside. Some Hungarians, however, just leave the square dough as is and never bother anymore to have the special shape, although Csiga Noodles is named as such as they are supposed to be snail-shaped.
Csiga is the Hungarian word for "snail", hence Csiga Noodles are called as such because they are shaped like snails.
Csiga Noodles are generally used in making soups. The cuisine at most village weddings includes a Chicken Soup with special Csiga Noodles that were traditionally believed to have fertility-inducing properties.
Csiga Noodle is known in Hungarian as Csigateszta.
Chancho en Piedra refers to a traditional Chilean tomato-based seasoning ( a cross between sauce, spread). It is made by grinding the ingredients in a stone mortal and pestle. Chancho en Piedra is delicious over rice or on bread.
Chancho en Piedra is literally translated to "Pig on a Rock", but the the name actually originated from the term "chanchar en piedra" which means to grind in a stone mortar. Grinding all the ingredients in a stone mortar is the traditional way of making this Chilean traditional food.
To make it, just grind all the ingredients below in a stone mortar, if not use any mortar and pestle set. Maybe it will work also with modern grinders.
Ingredients:
4 ripe tomatoes
1 clove garlic
2 tablespoons olive oil
salt and fresh ground black pepper to taste
Csigateszta which are also known as Csiga Noodles refer to Hungary's very small egg noodles which are short, tubular pasta that are hollow inside and with a winding ridge spiralling up their sides.
The Csigateszta is made from a mixture of flour, eggs and water, then rolled and cut into small squares, which are then curled around a small iron or wooden rod.
Csigateszta are made on special grooved Csiga boards made of wood or bamboo. To make Csiga Noodles, a 3/4-inch square of the dough mixture is rolled from one corner to the other with a dowel about as thick as a pencil. This makes it both hollow inside and grooved outside. Some Hungarians, however, just leave the square dough as is and never bother anymore to have the special shape, although Csiga Noodles is named as such as they are supposed to be snail-shaped.
Csiga is the Hungarian word for "snail", hence Csiga Noodles are called as such because they are shaped like snails.
Csigateszta are generally used in making soups. The cuisine at most village weddings includes a Chicken Soup with special Csiga Noodles that were traditionally believed to have fertility-inducing properties.
Cassolette refers to a French food made of morsels (small or piece of food) which is generally presented in a small casserole. Cassolette is usually topped with a pastry or mash potatoes which can either be sweet or savory and served as an appetizer or dessert in the dish of the same name (Cassolette).
A Cassolette is also a kind of dish with a handle; a Caisse.
Casseron is the French for "cuttlefish", particularly is in Charentes, a region in the west of France. Cuttlefish belong to the same group of animals as the octopuses, squid and nautilus and like a snail they are all molluscs. The scientific name for a cuttlefish is Sepia .
Casseron is used as food in the Mediterranean, some parts of Asia and elsewehere. Its ink are used in various dishes such as Nero di Seppia and Crni Rižot is Italy and Croatia, respectively. In Asia, are dried and served fried as snack.
In years gone by, Sepia ink which is derived from cuttlefish, was used by artists for their paintings. For the cuttlefish this ink is a decoy, a means of escape from predators. If a large fish were to attack a cuttlefish it would eject a cloud of dark brown, almost black ink towards its attacker, then they can escape their predators.
In the Philippines, they are sold dried on the markets, in the groceries in plastic packs and served fried as snacks or breakfast food with Fried rice (Sinangag) or roasted over charcoal on barbacue stick and sold on the streets. Squid is also served in the same way. How I miss this grilled/roasted Sepia.
Casseron is also known as Seiche.