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1 caviar
These are the eggs of sturgeon that have been salted and cured. Grading for caviar is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the three types of caviar, are dark gray in color and are the largest eggs. Ossetra caviar are light to medium brown and are smaller grains than beluga. Sevruga caviar are the smallest grains, the firmest in texture and are also gray in color. Pressed caviar is made of softer, lower quality eggs and have a stronger, fishier flavor. The term malossol is used to describe the amount of salt used in the initial curing process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviars, regardless of their label. They should be addressed as roe. Caviar should be served as simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and minced onion are often served with caviar, but their flavors will only detract from the pure delicate flavor of the caviar. -
2 caviar d'aubergine
cold seasoned eggplant puree. -
3 Caviar du Puy
green lentils from Le Puy, in the Auvergne. -
4 caviale
m caviar* * *caviale s.m. caviar, caviare.* * *[ka'vjale]sostantivo maschile caviar(e)* * *caviale/ka'vjale/sostantivo m.caviar(e). -
5 caratteristico agg
[karatte'ristiko] caratteristico -a, -ci, -che(tipico) typical, characteristic, (distintivo) distinctiveun elemento caratteristico dell'architettura locale — a distinctive feature of the local architecture
segni caratteristici — (su passaporto) distinguishing marks
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6 caviale sm
[ka'vjale] -
7 caratteristico
agg [karatte'ristiko] caratteristico -a, -ci, -che(tipico) typical, characteristic, (distintivo) distinctiveun elemento caratteristico dell'architettura locale — a distinctive feature of the local architecture
segni caratteristici — (su passaporto) distinguishing marks
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8 caviale
sm [ka'vjale] -
9 blini
A small pancake made of buckwheat flour and leavened with yeast. These pancakes are often brushed with large amounts of melted butter and served with caviar and sour cream. Other versions may be made of vegetable purees or semolina flour. -
10 cuitlacoche
( MEXICA)In Mexico, Huitlacoche or Cuitlacoche is a Mexican food delicacy to be savored. Also called corn smut, maize mushroom, Mexican truffle or Mexican caviar. The kernels have a smoky-sweet flavor.♦ Often spelled Huitlacoche The intensely black, mushroomlike corn smut used as a filling for antojitos or an ingredient in soups. -
11 novellame rosamarina or mustica
( ITALY)known as "il caviale del sud": the caviar of the south: this distinctive and pungent specialty consists of the small fry of anchovy salted and conserved in a fiery peperoncino sauce, to be spread on bread to eat as an antipastoItaliano-Inglese Cucina internazionale > novellame rosamarina or mustica
См. также в других словарях:
caviar — [ kavjar ] n. m. • 1553; cavyaire 1432; it. caviale, turc havyar 1 ♦ Œufs d esturgeon préparés, salés, constituant un hors d œuvre estimé et très coûteux (variétés : sévruga, osciètre, bélouga). « Du caviar, du caviar ! Et pas du pressé, pas du… … Encyclopédie Universelle
Caviar — is the processed, salted roe of certain species of fish, most notably the sturgeon ( black caviar ) and the salmon ( red caviar ). It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread; for example, with hors d … Wikipedia
caviar — CAVIÁR, s.n. Icre negre preparate prin sărare. [pr.: vi ar] – Din fr. caviar. Trimis de valeriu, 03.03.2003. Sursa: DEX 98 CAVIÁR s. v. icre negre. Trimis de siveco, 05.08.2004. Sursa: Sinonime caviár s. n. (sil. vi ar) … Dicționar Român
Caviar — Cav i*ar, Caviare Ca*viare , n. [F. caviar, fr. It. caviale, fr. Turk. Hav[=i][=a]r.] The roes of the sturgeon, prepared and salted; used as a relish, esp. in Russia. [1913 Webster] Note: Caviare was considered a delicacy, by some, in Shakespeare … The Collaborative International Dictionary of English
Caviar — Caviar, oder Störrogen, wird aus den Eiern der Sewruge bereitet und sieht in der Regel dunkelgrün aus. Die Zurichtung des Caviars, wie er im Handel versendet wird, ist einfach. Man breitet den frischen Rogen auf Tische, säubert ihn durch hölzerne … Damen Conversations Lexikon
caviar — CAVIAR. s. m. Nom qu on donne à des oeufs d Esturgeon salés. On fait beaucoup de Caviar en Russie … Dictionnaire de l'Académie Française 1798
caviar — 1550s, from Fr. caviar (16c.), from Italian or Turkish, from Pers. khaviyar, from khaya egg (from M.Pers. khayak egg, from Old Iranian *qvyaka , dim. of *avya , from PIE *owyo /*oyyo egg see EGG (Cf. egg)) + dar bearing … Etymology dictionary
caviar — or caviare [kav′ē är΄, käv′ē är΄; kav΄ē är′] n. [Fr < It caviale < Turk khāvyār < Pers khāviyār < khāya, egg + dār, bearing: orig., spawning fish, hence, roe] the salted eggs of sturgeon, salmon, etc. eaten as an appetizer caviar to… … English World dictionary
Cavĭar [1] — Cavĭar (röm. Ant.), in der Opfersprache der Priester der, bis zum Schweif des Pferdes sich erstreckende Rückentheil, bes. wenn beim Lustrum für das Pontificatcollegium geopfert wurde … Pierer's Universal-Lexikon
Cavĭar [2] — Cavĭar (v. ital., russ. Ikra), eingesalzener Fischrogen vom Stör, Hausen, Sterlett, der Beluga u.a. großen Fischen; vorzüglich in Rußland, an der Ostsee, dem Schwarzen Meere u. der Wolga, euch in Persien, am Kaspischen Meere, der Türkei, Italien… … Pierer's Universal-Lexikon
Caviar — Caviar, ist der eingesalzene Rogen verschiedener Fischarten, hauptsächlich des Störs, Haufen, Sterlets, doch auch von andern Fischen. Der meiste kommt aus Rußland von den genannten Fischen, u. die beste Sorte aus Astrachan. Auch in Italien,… … Herders Conversations-Lexikon