Vaciar (To Scoop Out / To Empty): 1- To delicately remove the pulp of a fruit or the interior of some food without destroying the wrapper or outer skin. 2- To eliminate the interior part of fruits and vegetables with a corer or scooper.

Vapor (Steam / Steaming): A cooking method performed over a hot liquid, taking advantage of the vapor produced during boiling. It can be done with a lid and by increasing the pressure.

Vaina (Pod / Green Bean): Green bean (used for the entire pod).

Venere (Venere Rice / Black Rice): A type of rice that comes from the cross between the so-called Emperor's rice (black) and the rices of the Po Valley (Llanura Padana). Although black rice is known in China, it was always reserved for the exclusive consumption of the emperor.

Ventresca (Ventresca / Belly): The belly of fish, generally tuna or bonito (a prized cut).

Verdel (Mackerel): Mackerel.

Vichyssoise (Vichyssoise): A cold cream soup of French origin, based on potatoes, leeks, poultry stock, butter, liquid cream, salt, and pepper.

Vieira (Scallop): A mollusk with unequal shells, with firm, delicately flavored meat. It is usually prepared with garlic, parsley, and onion, and gratinéed in the oven with breadcrumbs.

Vieja (Parrotfish - Regional): A white fish with delicate and tasty meat, abundant on the Canary Islands coasts.

Villagodio (Villagodio Steak / Large T-Bone): A grilled rib-eye or sirloin steak from beef or ox (minimum about 600 grams / $21 \text{ oz}$).

Vinagreta (Vinaigrette): A sauce essentially made with oil, vinegar, and salt; onion, tomato, or pepper can be added.

Vízcaina, A La (A La Vizcaína / Biscayan Style): A traditional Basque preparation, based on pimiento choricero (dried chorizo pepper) and onion, applied to meat, fish, or vegetable dishes.

Volován (Vol au Vent): A puff pastry shell, with a hollow intended for different fillings (sweet or savory).