Ruffoni Rame

	Seafood stew
	Chuck Williams
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Saucepan

1 handled vessel, about half as tall as wide. Used for: sauces, poaching, stews. Very useful for preparing sauces and creams that don’t need to be amalgamated but need a controlled temperature.

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BLANCH
To immerse food briefly into boiling water, then plunge into cold water. The process firms flesh, heightens and sets color and flavor and loosens skin as in tomatoes intended for peeling.

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Ruffoni S.r.l.
Via Magenta, 5 - P.O.Box 11
28887 Omegna (Vb) - Italy
Tel: +39 0323 61990
Fax: +39 0323 866109