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ben appaiati

English translation: halves neatly matched

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Italian term or phrase:ben appaiati
English translation:halves neatly matched
Entered by: Isabelle Johnson

07:02 Apr 19, 2012
Italian to English translations [PRO]
Cooking / Culinary / anchovy recipe
Italian term or phrase: ben appaiati
I'm not clear what the term means in this context:
Togliere la lisca alle acciughe dopo aver tolto testa ed interiora, lavarle ed asciugarle su di un canovaccio; dopodichè mettere i filetti in un recipiente di ceramica o plastica (mai di metallo) ben appaiati, e versare sopra a cucchiaiate l'emulsione con il limone, l'aceto ed il sale; continuare a strati alterni; devono essere tutte coperte con l'emulsione, se non basta prepararne ancora.

Thanks for any help,
Isabelle
Isabelle Johnson
Italy
Local time: 08:58
halves neatly matched
Explanation:
I make those very often. It's easy to see but hard to explain. Mo ci provo:).
When you clean a fresh anchovy, you stick a thumb in its bum and separate both flanks along the tail from the spinal cord – down to the tail itself. Then you gently tear out the spinal cord together with the the tail, the innards following, up to the head and take everything out together with the head.
What you get is two halfs of the fish held together by nothing more than a stretch of skin along the back. So, a good chéf places them on the plate flat open. The problem is that skin is very thin and the two halves often separate. So, an amature just plonks them onto a plate as they come, but a good chéf "le appaia", that is, puts them, as they say in Quebec, "side by each" as if they were still held together by that thin strech of skin along the back, OK? The fish lies on the plate looking neatly opened-up. So, you don't put little fishlettes (:)) in pairs but neatly couple/match their halves. Woa! Hope to have been of help.
Selected response from:

Michael Korovkin
Italy
Local time: 08:58
Grading comment
Thanks everyone very much indeed for this for both discussion entries and answers.
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +5neatly arrange
Gisella Giarrusso
4 +2halves neatly matched
Michael Korovkin
5 +1well arranged
Tony Shargool
3put them into pairs
Laura Bennett


Discussion entries: 1





  

Answers


27 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
put them into pairs


Explanation:
This seems the most natural way of phrasing this given your context. HTH!

Laura Bennett
United Kingdom
Local time: 07:58
Meets criteria
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 11
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30 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +5
neatly arrange


Explanation:
oppure neatly place the fillets in a ceramic or plastic dish/container

Gisella Giarrusso
Spain
Meets criteria
Specializes in field
Native speaker of: Native in ItalianItalian, Native in EnglishEnglish
PRO pts in category: 4

Peer comments on this answer (and responses from the answerer)
agree  Tony Shargool: exactly !
1 hr
  -> thanks Tony ;)
agree  Giles Watson: Or you could say "evenly"
2 hrs
  -> grazie Giles :)
agree  bluenoric
3 hrs
  -> grazie bluenoric :)
agree  P.L.F. Persio: proprio così.
3 hrs
  -> grazie missdutch :)
agree  Ivana UK
5 hrs
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51 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +2
halves neatly matched


Explanation:
I make those very often. It's easy to see but hard to explain. Mo ci provo:).
When you clean a fresh anchovy, you stick a thumb in its bum and separate both flanks along the tail from the spinal cord – down to the tail itself. Then you gently tear out the spinal cord together with the the tail, the innards following, up to the head and take everything out together with the head.
What you get is two halfs of the fish held together by nothing more than a stretch of skin along the back. So, a good chéf places them on the plate flat open. The problem is that skin is very thin and the two halves often separate. So, an amature just plonks them onto a plate as they come, but a good chéf "le appaia", that is, puts them, as they say in Quebec, "side by each" as if they were still held together by that thin strech of skin along the back, OK? The fish lies on the plate looking neatly opened-up. So, you don't put little fishlettes (:)) in pairs but neatly couple/match their halves. Woa! Hope to have been of help.

Michael Korovkin
Italy
Local time: 08:58
Does not meet criteria
Native speaker of: Native in EnglishEnglish, Native in RussianRussian
PRO pts in category: 22
Grading comment
Thanks everyone very much indeed for this for both discussion entries and answers.

Peer comments on this answer (and responses from the answerer)
agree  Susanna Martoni: caspita Michael!
31 mins
  -> io cucino! Grazie!
agree  P.L.F. Persio: ну и гурман у нас!
3 hrs
  -> спасибо! When in Rome...
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1 hr   confidence: Answerer confidence 5/5 peer agreement (net): +1
well arranged


Explanation:
I'd say the aim is to keep the fillets flat and seperate - so they don't stick to eack other while cooking; the 'emulsion' helps keep the upper layers from turning the dish into a sole (ha !) agglomerate.

Tony Shargool
Local time: 08:58
Meets criteria
Specializes in field
Native speaker of: Native in EnglishEnglish, Native in ItalianItalian

Peer comments on this answer (and responses from the answerer)
agree  P.L.F. Persio: lo scopo è proprio quello.
2 hrs
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