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19:02 Jul 7, 2011 |
Italian to English translations [PRO] Cooking / Culinary / cardápio | |||||||
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| Selected response from: Emilia De Paola Italy Local time: 10:07 | ||||||
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Summary of answers provided | ||||
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4 | larded |
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4 | stuffed |
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Discussion entries: 3 | |
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larded Explanation: I do cook. A lot. The recepe is classic. Girello, by the way, is often just a slice rather than rump. Have a look at the picture (and the ample explanation!) below my Explanation steccato=lardellato: You make lotsa little holes and put lard and garlick, and other such moisturisers and "flavourisers" iside a piece. You can't use "stuffed" if only because translated back it will come as "ripieno", che è n'antra cosa der tutto, aho! http://www.alberghiera.it/mostraricetta.asp?id_ricetta=583 -------------------------------------------------- Note added at 1 day21 hrs (2011-07-09 16:34:12 GMT) -------------------------------------------------- Oh, I forgot: Mojo Verde (not MoLho) is a very simple coriander (cilantro) green sauce. I do suspect most sauces byt that one I really like and sometimes make. And it IS good with reach and meaty stuff.... like larded girello, in fact! -------------------------------------------------- Note added at 1 day21 hrs (2011-07-09 16:41:45 GMT) -------------------------------------------------- Yes, I misread it: sometimes they call it Molho. Nothing changes: it's green coriander, peperone, garlick, onion, cream (I don't put cream, ever. I work in a bit of sour yoghourt before serving), peperoncino, etc. |
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stuffed Explanation: It is surely a typo for steccato. It refers to meat in which you pierce holes to stuff with herbs or lard, in this case I think herbs -------------------------------------------------- Note added at 7 days (2011-07-14 22:19:41 GMT) Post-grading -------------------------------------------------- Thanks to you! |
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