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panna di cottura (di un litro di latte intero)

English translation: a litre of whole milk reduced to half its volume

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Italian term or phrase:panna di cottura (di un litro di latte intero)
English translation:a litre of whole milk reduced to half its volume
Entered by: philgoddard

19:31 Jul 19, 2011
Italian to English translations [PRO]
Cooking / Culinary
Italian term or phrase: panna di cottura (di un litro di latte intero)
This is from the Accademia Italiana della Cucina's "official" ragu' alla bolognese recipe, where at the end it reads: "Facoltativa ma consigliabile l'aggiunta, a cottura ultimata, della panna di cottura di un litro di latte intero." I have understood (and read in multiple places) that this refers to the reduction of said liter of whole milk by half to obtain the "panna di cottura" can anyone confirm or negate? In which case it is not really "cream" in the true sense of the word, rather reduced whole milk, and different from the "panna da cucina" available in supermarkets -- which is actually cream, although not the same as the "heavy cream" we have available here in the U.S. I believe that it would be closer to the "double cream" sold in the U.K.?

Long story short -- I believe it's best to translate this as "reduced whole milk" and not use the misleading word "cream," which in the U.S. means only the whipping cream you can buy in supermarkets. Thoughts?
Danette St. Onge
United Kingdom
Local time: 12:12
a litre of whole milk reduced to half its volume
Explanation:
"A recommended option is to add a 'a panna di cottura di un litro di latte intero' near the end of the cooking. This is whole milk reduced in a saucepan to at least half its volume."

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Note added at 2 hrs (2011-07-19 21:54:09 GMT)
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It's nothing to do with cream, which is made by skimming or separating milk.
Selected response from:

philgoddard
United States
Grading comment
Yes, this is the same info I'd found by Googling around -- couldn't find anything more authoritative than Wikipedia, but I did get confirmation from a friend who runs a cooking school in Italy. Apparently the "cream" part is misleading in the name.
4 KudoZ points were awarded for this answer



Summary of answers provided
4a litre of whole milk reduced to half its volume
philgoddard
5 -1HEAVY CREAM
evelina rossi


Discussion entries: 2





  

Answers


15 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
a litre of whole milk reduced to half its volume


Explanation:
"A recommended option is to add a 'a panna di cottura di un litro di latte intero' near the end of the cooking. This is whole milk reduced in a saucepan to at least half its volume."

--------------------------------------------------
Note added at 2 hrs (2011-07-19 21:54:09 GMT)
--------------------------------------------------

It's nothing to do with cream, which is made by skimming or separating milk.


    Reference: http://en.wikipedia.org/wiki/Bolognese_sauce
philgoddard
United States
Native speaker of: English
PRO pts in category: 24
Grading comment
Yes, this is the same info I'd found by Googling around -- couldn't find anything more authoritative than Wikipedia, but I did get confirmation from a friend who runs a cooking school in Italy. Apparently the "cream" part is misleading in the name.
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2 hrs   confidence: Answerer confidence 5/5 peer agreement (net): -1
HEAVY CREAM


Explanation:
Per esperienza propria (vivo negli States) la panna "italiana" viene sostituita con la HEAVY CREAM, che non e' la whipped cream (dolce).
Il latte risulta troppo liquido e cambia il sapore. La heavy cream e' meno densa della panna ma e' quella che piu' le si avvicina.



evelina rossi
Local time: 07:12
Works in field
Native speaker of: Native in EnglishEnglish, Native in ItalianItalian

Peer comments on this answer (and responses from the answerer)
disagree  philgoddard: This is not the same thing. You don't make heavy cream by boiling milk.
24 mins
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