mode – Traduction – Dictionnaire Keybot

Spacer TTN Translation Network TTN TTN Login Deutsch English Spacer Help
Langues sources Langues cibles
Keybot 9 Résultats  www.italyinus.org  Page 9
  Italy in US - Emilia Ro...  
Montrer texteMontrer source en cacheMontrer URL avec texte source
Servite con un piccolo flan di zucchine così preparato: usate latte, farina e burro per una besciamella, alla quale amalgamare il formaggio grattugiato, le uova e le zucchine, che avrete preventivamente tagliato a dadini e cotto nel burro o nell’olio.
Comparer pages textesComparer pages HTMMontrer URL avec texte sourceMontrer URL avec langue cibleDéfinir italyinus.org comme domaine prioritaire
Serve with a small zucchini flan prepared as follows: use the milk, the flour and the butter to make a bechamel, blend in grated cheese, the eggs and the zucchini, previously chopped and cooked in butter or oil. Pour the mix into greased or non-stick single-serving molds, and cook in a bain marie in the oven at 130 °C.
  Italy in US - Veneto - ...  
Montrer texteMontrer source en cacheMontrer URL avec texte source
Friggete verdure e pesce in pentole separate, con un litro d’olio per le prime e due litri per il secondo; portate l’olio a 180 gradi e cuocete piccole quantità alla volta di modo che la temperatura non s’abbassi troppo. Levate la frittura quando avrà raggiunto una doratura croccante, sgocciolatela con cura e lasciatele su carta da cucina perché s’asciughi; salate e servite immediatamente.
Comparer pages textesComparer pages HTMMontrer URL avec texte sourceMontrer URL avec langue cibleDéfinir italyinus.org comme domaine prioritaire
Fry the vegetables and the fish in separate pans with on liter of oil for the first and two liters for the second. Bring the oil to 350 °F (and fry small batches at a time so that the temperature does not drop too much). Remove when golden brown and crispy, drain carefully and let rest on paper towels to dry. Salt to taste and serve immediately.
  Italy in US - Veneto - ...  
Montrer texteMontrer source en cacheMontrer URL avec texte source
Cospargete il pesce con il soffritto e coprite con il latte. Fate cuocere a 150 gradi per 4-5 ore, scuotendo di tanto in tanto la teglia perché il pesce non attacchi. Servite caldo con polenta al cucchiaio.
Comparer pages textesComparer pages HTMMontrer URL avec texte sourceMontrer URL avec langue cibleDéfinir italyinus.org comme domaine prioritaire
Soak the stockfish for at least three days changing the water several times; then clean it, skin it, and cut the meat into pieces. Pour a glass of oil in a pan; dissolve the salted anchovy in the oil, and sauté the chopped onion, garlic and parsley. Coat the pieces of Baccalà with white flour mixed with a little grated cheese and arrange them in a baking pan. Sprinkle the sauteed onion and herbs over the fish and pour milk on top. Bake at 150 °C for 4-5 hours, shaking the pan from time to time so the fish will not stick to the bottom. Serve hot with soft polenta.
  Italy in US - Veneto - ...  
Montrer texteMontrer source en cacheMontrer URL avec texte source
Quasi allo scadere del tempo di cottura della gallina, aggiungete questo composto e lasciate bene amalgamare sul fuoco. Servite la gallina con abbondante salsa accompagnando con polenta gialla o bianca.
Comparer pages textesComparer pages HTMMontrer URL avec texte sourceMontrer URL avec langue cibleDéfinir italyinus.org comme domaine prioritaire
Cut the chicken into 4 or 8 pieces, coat them with flour and brown them on a strong flame in a double-bottom pan, turning them from time to time so they will brown evenly on all sides. Pour brandy, add salt and cover with red wine; once the liquid boils, lower the flame and allow to simmer for about two hours. Keeping in mind the timing, melt the butter in a saucepan with a twig of rosemary; shred the onion, the bacon and the mushrooms, pour them into the saucepan and cook them on a low flame for 15 minutes. Almost at the end of the chicken's cooking time, add this mixture and allow it to amalgamate properly on the flame. Serve the chicken with plenty of sauce and with yellow or white polenta.
  Italy in US - Veneto - ...  
Montrer texteMontrer source en cacheMontrer URL avec texte source
Esaurita la sequenza, versate un bicchiere di vino bianco e lasciatelo sfumare; aggiungete il pomodoro tagliato a dadini e il brodo di pesce bollente. A cottura ultimata, aggiustate di sale e pepe. Servite con crostini di pane all’aglio.
Comparer pages textesComparer pages HTMMontrer URL avec texte sourceMontrer URL avec langue cibleDéfinir italyinus.org comme domaine prioritaire
The technique is critical. Prepare a reduced fish fumet ahead of time by boiling heads and fishbones with the usual amounts of onion, carrot, celery and a few grains of pepper. Heat olive oil in a large pan and sauté the garlic with the kernels removed along with the chopped peperoncino. Add the fish, starting with the firmest flesh and sauté gently. In this case, start with the monkfish, followed by the squid rings and only towards the end add the shrimp, prawns and clams. Once all the fish has been added add a glass of white wine and deglaze. Add the chopped tomato and the boiling fish broth. Once the cooking is finished, salt and pepper to taste. Serve with garlic crostini.
  Italy in US - Lombardia...  
Montrer texteMontrer source en cacheMontrer URL avec texte source
Nel frattempo pelate le patate, tagliatele a tocchetti e spadellatele delicatamente assieme alla carne per un paio di minuti, amalgamando bene il tutto. Spolverate con il prezzemolo tritato al momento e servite.
Comparer pages textesComparer pages HTMMontrer URL avec texte sourceMontrer URL avec langue cibleDéfinir italyinus.org comme domaine prioritaire
Next peel and cut the luganega into bite-sized pieces. Slice the pork fillet in thin slices. Heat olive oil and an equal amount of butter in a pan and sauté the luganega and pork together. Sprinkle a spoonful of white flour and pour a blend of white wine, Marsala and tomato concentrate previously mixed together. Add a few ladles of broth and onions and let simmer for about a quarter of an hour. In the meantime peel the potatoes, cut them in wedges and gently add to meat for a couple minutes, stirring well. Sprinkle freshly chopped parsley and serve.
  Italy in US - Veneto - ...  
Montrer texteMontrer source en cacheMontrer URL avec texte source
Regolate di sale e pepate generosamente; aggiungete un pesto delicato di prezzemolo con pochissimo aglio e un’acciuga dissalata. Servite tiepido con polenta in fetta ravvivata sulla griglia. È con il baccalà mantecato che potrete completare la fantasia: per esempio, mischiandolo a punte d’asparagi e formando degli involtini con dei riquadri di pasta fillo, da passare in forno quel tanto che basta per renderla croccante; oppure impastando delle polpettine, da passare nel pangrattato e friggere.
Comparer pages textesComparer pages HTMMontrer URL avec texte sourceMontrer URL avec langue cibleDéfinir italyinus.org comme domaine prioritaire
For whipped baccalà, the preliminary operations are the same; the pieces of stockfish should then be covered in cold water or milk and allowed to simmer for some twenty minutes after the liquid starts boiling. Strain the fish accurately and whip it briskly with a wooden spatula, pouring in a thin stream of olive oil and a few spoonfuls of the boiling liquid. Using a mixer can speed up this process, but the result will not be the same. The baccalà will be ‘whipped’ properly when it can no longer absorb oil and the mix is smooth and shiny. Add salt as necessary and a generous amount of pepper; top with a delicate pesto made of parsley, very little garlic and a desalted anchovy. Serve moderately warm with sliced polenta warmed upon the grill. The whipped baccalà can be used to complete the medley in an imaginative way: for example by mixing it with tips of asparagus and making little rolls of squares of phyllo pastry, baked just enough to make it crunchy; or rolling it into little balls that will then be coated with breadcrumbs and fried.
  Italy in US - Emilia Ro...  
Montrer texteMontrer source en cacheMontrer URL avec texte source
Nonostante le modeste dimensioni, infatti, la quaglia è sempre stata nella massima considerazione dei cuochi. Fa fede il celebre Bartolomeo Scappi che nel Cinquecento aveva in repertorio delle “quaglie tramezzate con libre otto di salciccia, arrostite allo spiedo, servite con melangole tagliate sopra”.
Comparer pages textesComparer pages HTMMontrer URL avec texte sourceMontrer URL avec langue cibleDéfinir italyinus.org comme domaine prioritaire
Ristorante Villa Maria Luigia, Collecchio (Parma)The name Collecchio evokes images of the Woods of Carrega and of villeggiatura (staying at a summer house) in the days of Duchess Maria Luigia. At a distance of only about six miles from Parma - with all that this implies in terms of art and culture - the Ceci family who has run this establishment for three generations offers dishes of the great Parma tradition, as well as innovative recipes that enhance the products of a region of unparalleled culinary richness. Great ambience, with a summer terrace overlooking the villa’s age-old park. Tourist informationVia D. Galaverna, 28 Collecchio Telephone: 0521.805489 Fax: 0521.805711 villamarialuigia@iol.it Typical recipe:“Risotto con quaglia farcita” (Stuffed quail risotto)The quail is the smallest bird of the Phasianidae family. Quails are a terricolous species, and the fluttering of wings in taking off would suggest they are not particularly good fliers; instead, unlike other members of the same family, these birds can withstand long migrations from the eastern steppes to the African savanna, in flocks so numerous that they have always been a source of wonder. In a famous episode from the Bible, the Jews wandering in the desert prayed the Lord for meat, and at once they saw the sky darkened by millions of quails. Unfortunately, such events have become very rare in Italy: thus, the animals used to supply the kitchen are raised rather than hunted. Despite their small size, quails have always been held in high regard by chefs: in the 16th century, the celebrated Bartolomeo Scappi listed among his recipes “Quails stuffed with eight pounds of sausage, roasted on the spit and served with cut bitter oranges on top”. In less opulent style but still within the ancient local tradition, quail risotto is likely to have been part of the menu back in the days of Maria Luigia of Austria, Duchess of Parma, when the court moved to the Woods of Carrega for the summer. Ingredients for 4 servings: 300 g Vialone Nano rice 3 quails 1 sausage 50 g chicken livers 50 g bread crumbs 50 g grated Parmigiano Reggiano cheese 3 slices of pancetta (Italian bacon) 1 egg 1⁄2 onion Tomato concentrate 1⁄2 glass white wine Meat stock Sherry and Marsala wine 6 sage leaves Butter Preparation: Prepare the stuffing first. Mince the onion, sauté it in a little oil, then add the broken up sausage and the chicken livers; when all the ingredients are browned, pour in white wine, sprinkle with salt, add ha