What does “sbollentare” mean in Italian cooking?

Sbollentare is the kitchen verb for giving something a brief par-boil: a quick dip in boiling water, not a full cooking. In the lasagna debate it is the crux — do you sbollentare the pasta sheets (la sfoglia) before layering, or lay them in raw? The cook’s rule of thumb: dried sheets get two minutes, fresh egg pasta just una calata e innalzata — “one dip and lift out.”

The s- prefix here softens bollire (“to boil”) into “boil only partway / briefly,” much as it tweaks other verbs. The companion word is la sfoglia — the thin rolled-out sheet of pasta (from foglia, “leaf”), the same word used for pasta sfoglia, puff pastry. Skip the par-boil, the cook warns, and you must use a wetter ragù so the raw sheets can soften in the sauce.