Glossary of Ingredients

Anchovy Fillets:
A staple item in the kitchen pantry of any Italian cook. When used with discretion, they can add a distinct flavor to many sauces. Anchovies may also be used in stuffings for baked vegetables, or mashed in oil-based sauces for boiled vegetables. Do not overcook, or the anchovies will become bitter and unpleasant.

Artichokes:
When buying fresh, don't choose specimens that are hairy - the heart will be tough and tasteless. Look for leaves that are pressed tightly against each other. Open leaves are a sign that the artichoke is overripe.

Basil:
One of the most popular and widely used Italian herbs, basil is also one of the most delicate. Once cut from the plant, it does not hold up very long. Fresh basil will last two to three days in the refrigerator if wrapped in damp paper towels and placed in a plastic bag. If you wish to keep it longer, basil may be preserved in olive oil or between layers of coarse salt in a tightly sealed jar. (It will lose some of its color, but will retain most of its flavor). Do not use dried basil as a substitute for fresh - the flavors bear no resemblance to one another.

Butter:
Despite the widespread use of olive oil, butter is equally important in the Italian kitchen. Use only unsalted - or sweet - butter; its flavor is more delicate. Take care when storing. Sweet butter is more perishable than the salted variety, and it readily absorbs the flavors of nearby foods. Keep covered, and always store in the refrigerator.