Glossary P
Pinto bean refers to a variety of bean which is streaked with reds and browns atop a pink background. "Pinto" is in fact, a Spanish for "painted."
Pinto is a common bean of the American Southwest and used in a variety of Mexican and Spanish dishes. It is often used to prepare Frijoles Refritos.
Pinzimonio refers to the Italian dipping sauce which is a mixtutre of salt, oil and pepper. It is a nice sauce for serving raw vegetables.
Piparjuuri is the Finnish word for "Horseradish".
Piperade refers to a dish from Basque region (Spain stretching to France). It is made with tomatoes, onions, garlic and sweet green peppers cooked in olive oil or goose fat. Chopped herbs and eggs is added to the mixture, then slightly scrambled.
Piperade is served with grilled or fried ham and bread as a main course or side dish.
It is called Piperade in Gascon and Piperrada in Basque. It is a traditional dish of France and served in many restaurants and cafe all over the country.
Pipirrana refers to the local food of Jaen in Andalucia, Spain. It is a salad made with tomatoes, onions, green peppers, breadcrumbs, garlic, olive oil, vinegar, salt and hard -boiled egg. It is mostly served as an appetizer.
Pipirrana which contains finely diced pimientos, tomatoes, onion, green pepper, olives, tuna, olive oil and salt is also a typical food of Malaga and is also common to other provinces of Andalucia