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FujianBak changA pyramid of soy-darkened sticky rice wrapped in bamboo leaves round braised pork belly, mushroom, chestnut and salted egg yolk.Tastes very richBe its first cook →GoanBebincaA tall cake of many thin layers — coconut milk, egg yolks, sugar and flour, with ghee between them — each baked under a grill before the next is poured.Tastes very sweet and very richBe its first cook →CatalanCrema catalanaA custard flavoured with lemon peel and cinnamon, set in a shallow dish, its sugar top burnt to a thin glassy crust.Tastes very sweetBe its first cook →NormanSole normandeSole poached in wine or cider and fish stock, garnished with mussels, prawns and mushrooms, in a sauce of the reduced liquor with cream and egg yolks.Tastes richBe its first cook →BretonPalets bretonsThick, crumbly biscuits made rich and slightly salty with plenty of salted butter and egg yolks.Tastes very sweet and mostly fatBe its first cook →
ItalianCarbonaraPasta with crisp guanciale, bound off the heat in a sauce of egg yolk, pecorino and black pepper.Tastes very rich and savouryBe its first cook →
ItalianTiramisùSponge fingers dipped in espresso and layered with a cream of mascarpone, egg and sugar, finished with bitter cocoa.Be its first cook →GreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.Tastes richBe its first cook →
PolishPączkiRich, yeasted doughnuts filled with rose-petal jam or plum, glazed or sugared — the food of Fat Thursday.Tastes sweet and richBe its first cook →Nordic and Baltic ryeBergensk fiskesuppeA pale, creamy fish soup of white fish and root vegetables, finished with a little vinegar and sugar, often with fish balls in it.Be its first cook →
ItalianCarbonaraPasta with crisp guanciale, bound off the heat in a sauce of egg yolk, pecorino and black pepper.Tastes very rich and savouryBe its first cook →ItalianTiramisùSponge fingers dipped in espresso and layered with a cream of mascarpone, egg and sugar, finished with bitter cocoa.Be its first cook →GreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.Tastes richBe its first cook →PolishPączkiRich, yeasted doughnuts filled with rose-petal jam or plum, glazed or sugared — the food of Fat Thursday.Tastes sweet and richBe its first cook →Nordic and Baltic ryeBergensk fiskesuppeA pale, creamy fish soup of white fish and root vegetables, finished with a little vinegar and sugar, often with fish balls in it.Be its first cook →That's everything for that word. The index stops when it runs out.