Glossary

Pecorino

Italian sheep's milk cheeses, of which Romano is the best known. Mostly used for grating.

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Hot Tips

Fatty casseroles

If you find that your goulash is too fatty either let it rest on the stove for a few minutes and then skim off the fat. If you have a little extra time place the goulash in the fridge and allow the fat to solidify on top of the dish. Remove fat before reheating.

Glossary

Gazpacho

An uncooked puree of marinated salad vegetables, served cold. Spanish in origin.

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Pecorino

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