Glossary P

Paillard di Vitello refers to the Italian dish of veal scallop or sirloin of veal that is beaten flat and thin, and then grilled or sauteed briefly.

Palillo is refers to the Peruvian herb which is used as a yellow food coloring. Palillo is an indigenous herb that is widely used in the cooking not only of Peru, but also of Bolivia. The leaves are dried and ground. It gives foods, like Papas Huancainas an intense yellow color. Palillo is available in some South American markers, if not available, it can be substituted with Turmeric.

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Pandorato is refers to a deep-fried bread. It is made of bread dipped in milk and egg batter and then deep-fried. Pandorato is Italian in nature.

Papa Arequipena refers to a dish made of potatoes topped with a peanut-cheese -chile sauce. Papa Arequipena is a Peruvian dish.

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Papa Dzules refers to a traditional Mexican dish of hard -boiled egg yolks, pumpkin seed sauce, pumpkin seed oil and tomato sauce--all stuffed into a tortilla.

Papa a la Huancaina refers to a dish made of potatoes served with cheese sauce, onions and chiles. Papa a la Huancaina is a Peruvian dish. Huancaina is a cold sauce used over potatoes or corn. This sauce is a combination of feta or cottage cheese, with milk, oil, lime juice, hot pepper, garlic, salt and black pepper.