bocconcini
[ bohk-kohn-CHEE-nee ]
1. Small nuggets (about 1 inch in diameter) of fresh
MOZZARELLA. Bocconcini are generally sold packed in
WHEY or water. 2. Italian for "mouthful," referring not to size, but to the appetizing appeal of dishes described in this manner. Therefore, in Italian cookery, the word bocconcini may be attributed to many dishes. For example, bocconcini di vitello alla crema is a rich preparation of veal chunks cooked with wine, butter, egg yolks and whipping cream. A less rich, but equally tempting, dish is bocconcini Fiorentina-pieces of veal or beef sautéed with garlic, onions and herbs, sometimes with the addition of tomatoes.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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