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1 pietanza
f dish* * *pietanza s.f.1 ( portata) (main) course* * *[pje'tantsa]sostantivo femminile dish* * *pietanza/pje'tantsa/sostantivo f.dish; una pietanza di pesce a fish dish. -
2 una pietanza di pesce
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3 oden
( JAPAN)type of Japanese hotpot, a Japanese one-pot winter dishfish, fish cake and vegetables simmered in broth.♦ Oden often contains ingredients such as boiled eggs, daikon, konnyaku, and fish cakes. Oden is a popular take-out dish in Japanese convenience stores.♦ Stew-like dish with ingredients such as konnyaku, daikon, chikuwa, hard-boiled eggs, tofu cubes, etc. simmered in flavoured stock.♦ a Japanese one-pot winter dish in which ingredients are simmered in soy sauce based soup. -
4 piatto
1. adj flat2. m plategastronomy dishpiatto forte main coursepiatto fondo soup platepiatto nazionale national dishpiatto piano flat plateprimo piatto first coursepiatto del giorno day's special* * *piatto agg.1 flat: barca piatta, flat boat; pesce piatto, whiff (o flat fish); piede piatto, flat foot; naso piatto, flat nose; tetto piatto, flat roof; il paesaggio era piatto e monotono, the countryside was flat and uninteresting // (metall.) barra piatta, flat bar2 ( scialbo) flat, dull; prosaic: conduce una vita piatta, she leads a dull life; un'esecuzione piatta, a dull performance; mente piatta, dull mind; stile piatto, flat (o trite) style; traduzione piatta, prosaic translation.piatto s.m.1 ( stoviglia) plate: piatto da frutta, dessert plate; piatto d'argento, silver plate; piatto fondo, soup plate; piatto piano, (dinner) plate; piatto grande, da portata, dish; asciugare i piatti, to dry the dishes; cambiare i piatti a ogni portata, to change plates at every course; lavare i piatti, to wash up (o to wash the dishes); stasera lavo io i piatti!, I'll do the washing-up this evening!2 ( vivanda) dish: piatto caldo, freddo, hot, cold dish; piatto di carne, meat dish; ti ho preparato un buon piatto, I have prepared a good dish for you; questo è un piatto tipico di Milano, it's a typical Milanese dish // piatto del giorno, the dish of the day // piatto unico, main course (o dish)3 ( portata) course: il piatto forte, the main course // il piatto forte della collezione è un Picasso (fig.), the highlight of the collection is a Picasso5 (pl.) (mus.) cymbals7 (inform.) platter8 (metall.) flat: piatto a spigoli arrotondati, round-edged flat; piatto a spigoli vivi, sharp-edged flat9 (tecn.) piatto del giradischi, turntable; piatto della bilancia, scale pan; piatto di lavaggio, ( dei cercatori d'oro) batea; piatto magnetico, (di gru, elettromagnete) lifting magnet.* * *['pjatto] piatto (-a)1. agg(gen) flat, (fig : scialbo) flat, dreary, dull2. sm(recipiente) dish, plate, (quantità) plate(ful)un piatto di minestra — a plate o bowl of soup
* * *['pjatto] 1.1) (senza rilievi) [fondo, superficie, paesaggio] flat; [ mare] smooth2) (poco profondo) [ cappello] flat3) (senza spessore) [ sasso] flat; [orologio, calcolatrice] slim(line)4) mat.5) fig. [stile, vita, conversazione] unimaginative, unexciting, flat, dull2.sostantivo maschile1) (stoviglia) plate; (di portata, per cuocere) dishpiatto di porcellana — china dish o plate
lavare i -i — to do the dishes, to do the washing up BE
asciugare i -i — to dry up, to do the drying up BE
2) (vivanda) dishpiatto freddo, caldo — cold, hot dish
3) (di bilancia) pan4) (di giradischi) turntable5) gioc. kitty6) mus. cymbal•piatto forte — gastr. main course; fig. main item
••servire qcs. a qcn. su un piatto d'argento — to hand sb. sth. on a plate
* * *piatto/'pjatto/1 (senza rilievi) [fondo, superficie, paesaggio] flat; [ mare] smooth2 (poco profondo) [ cappello] flat3 (senza spessore) [ sasso] flat; [orologio, calcolatrice] slim(line)4 mat. angolo piatto straight angle5 fig. [stile, vita, conversazione] unimaginative, unexciting, flat, dull1 (stoviglia) plate; (di portata, per cuocere) dish; piatto di porcellana china dish o plate; lavare i -i to do the dishes, to do the washing up BE; asciugare i -i to dry up, to do the drying up BE3 (di bilancia) pan4 (di giradischi) turntable5 gioc. kitty; il piatto piange the kitty's short6 mus. cymbalservire qcs. a qcn. su un piatto d'argento to hand sb. sth. on a plate; sputare nel piatto in cui si mangia to bite the hand that feeds you\piatto di carta paper plate; piatto da dessert dessert plate; piatto fondo soup plate; piatto forte gastr. main course; fig. main item; piatto del giorno today's special; piatto piano dinner plate; piatto di portata serving dish; piatto pronto ready meal. -
5 okazu
( JAPAN)accompaniment or side dish. In Kyoto, it is referred to as obanzai (おばんざい).♦ Small side dish of fish, meat, vegetable, or tofu. A main course in Japanese home cooking or restaurants such as izakaya is typically composed of several "okazu" accompanying rice.♦ A side dish to accompany rice. Made from fish, meat, vegetable, or tofu and designed to add flavor to the rice. In modern Japanese cuisine, Okazu can accompany noodles in place of rice. -
6 escabeche
( MEXICA)Pickling mixtureMixture of oil, vinegar, herbs and seasonings used to pickle jalapeños and other Mexican foods.♦ A mixture of vinegar, oil, herbs and seasonings used to preserve or "pickle" foods such as poultry, fish, chiles and other vegetables.♦ Vegetables pickled in vinegar, oil and herbs. Jalapeno peppers, carrots, onions and cauliflower are commonly used. May also refer to a meat stew.♦ A highly seasoned marinade used to flavor and preserve food. Fish and chicken are the most common foods used for escabeche. First the meat is fried and placed in a dish large enough to hold all of the food in one layer. Then a marinade made of onions, peppers, vinegar, and spices is poured over the food while hot. The whole dish is then allowed to rest overnight and served cold. -
7 seviche
(SPAIN / LA)raw fish marinated in citrus juice (also, cebiche)(Ceviche)♦ A dish of Spanish origin comprising of raw fish, scallops, or shrimp marinated in citrus juices until the flesh becomes "denatured " Onions, peppers, and chiles are then added to finish the dish. Sometimes the expression " cooked by acid " is incorrectly applied to this technique -
8 sashimi
( JAPAN)(most often fish).raw fish served without rice.♦ Assorted pieces of sliced, raw fish presented on a plate, sometimes with rice on the sidethinly sliced raw fish on rice, usually served with soy sauce and wasabiA Japanese dish of raw fish, shellfish, and mollusks served with soy sauce, wasabi, and pickled vegetables. Sushi is similar but it is served with vinegared rice, and may also include nori seaweed, vegetables, and strips of cooked eggs similar to omelets. A common accompaniment to this is pickled ginger.usually slices of raw seafood, such as tuna or salmon or octopus, served on a platter with thinly sliced ginger, finely shredded radish, and wasabi and shoyu. Italians have a version called ‘carpaccio’ -
9 fondue
( FRANCE)melted.a bubbling pot of liquid into which pieces of food are dipped, most commonly cheese and bread; can also be chocolate and fruit or various savory sauces and cubes of beef; also, vegetables cooked at length in butter and thus reduced to pulp♦ There are several different types of fondue, the most notable of which is cheese fondue. This is a Swiss specialty in which cheese is melted with wine, eggs, and seasonings and served with bread and fresh vegetables. Fondue Bourguignonne is a pot of hot oil into which the diners will cook strips of meat and dip them into an array of sauces on the table. Similar to this is fondue Chinois where the hot oil is replaced by a rich chicken or meat broth. The meat, and fish too, are then cooked in this stock and dipped in sauces. The Japanese have a dish called shabu shabu, which is similar to this type of fondue. Named for the swishing sound that the meat makes in the broth, this dish is also served with vegetables and noodles in to be eaten along with the meat. A chocolate fondue is a chocolate bath, flavored with liqueur and eaten with bread and fruit, like fresh berries. These are all dishes eaten as much for their social qualities as their culinary grandeur. Their popularity in the US has diminished over the last 15 years, only being seen in ski resorts and at private dinner parties.a cheese dish of melted cheese.Pieces of bread are dipped -
10 couscous
A pasta made from semolina (which itself is a flour made from Durum wheat).The name couscous also refers to the famous Maghreb dish in which semolina or cracked wheat is steamed in the perforated top part of a special pot called a couscoussiere, while chunks of meat (usually chicken or lamb), various vegetables, chickpeas and raisins simmer in the bottom part. The cooked semolina is heaped onto a large platter, with the meats and vegetables placed on top. Diners use chunks of bread to scoop the couscous from the platter.♦ granules of semolina, or hard wheat flour; also refers to a hearty North African dish that includes the steamed grain, broth, vegetables, meats, hot sauce, and sometimes chickpeas and raisins.♦ Large grains of semolina flour that are steamed until tender and sauced with a rich meat, fish, or vegetable stew. -
11 bacalao
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12 matelote
A French fish stew made with wine. The Alsatian version of this dish is made with freshwater fish, Riesling wine, and thickened with cream and egg yolks. The Normandy version includes seafood and is flavored with cider and Calvados. These stews are normally embellished with pearl onions and mushrooms. Matjes Herring -( Bismark) A reddish herring that has been skinned and filleted before being cured in a spiced sugar-vinegar brine. -
13 tempura
( JAPAN)deep fried fish, batter-dipped fish or vegetables.♦ Deep-fried food, usually seafood or vegetables, dipped into flour-and-water batter. Of Portuguese origin, although it has become a "traditional" Japanese dish since its import in the 16th century.♦ Deep fried shrimp and vegetables with a light, delicate breading, served with a ginger flavored dipping sauce♦ seafood or vegetables, battered and deep-fried usually in a light batter. In many ways, Tempura is an archetypal Japanese food. “All the essential qualities of Japanese cuisine are reflected in its preparation: the use of absolutely fresh ingredients, the artful presentation, and the perfection of technique by a skilled chef. The result is one of the triumphs of Japanese cooking; a fried food that is light and fresh-tasting rather than heavy and greasy. It’s a cooking style in which the essence of the ingredient itself completely defines the taste -
14 ballotine
( FRANCE)boned, stuffed and rolled poultry♦ A pâté-like dish in which ground meat is stuffed back into the boneless carcass from which the ground meat was made. This may include fish, poultry, game birds, or even some cuts of meat. The mixture is wrapped in muslin and poached or braised. These dishes may be served hot or cold.Stuffed boneless game or domestic bird -
15 cannelloni
An Italian dish made of sheets or tubes of pasta filled with meat, cheese or fish, sauced and baked au gratin. Variations of this use thin pancakes, called crespelle, which are similar to crepes and are filled and cooked in the same manner as the pasta. -
16 chanpuru
( JAPAN)Okinawan stir fry dish, generally containing vegetables, tofu, and some kind of meat or fish. -
17 chaud-froid
hot, cold; Food coated with cold, white sauceMeat or fish that has been poached or roasted, chilled and served cold, masked with a thick sauce and glazed with aspic. The whole preparation was once quite popular and used consistently on elaborate buffets. Modern tastes have moved away from this style of food, opting for cleaner, less adulterated flavors.♦ "hot-cold"; cooked poultry dish served cold, usually covered with a cooked sauce, then with aspic. -
18 chirinabe
( JAPAN)a nabe that features simmered vegetables, tofu and fish. Like many nabe, this dish is popular in colder months and is often accompanied by a soy sauce/vinegar mixture for dipping. -
19 choucroute
( FRANCE)sauerkraut; often served with sausages, smoked bacon, pork loin and potatoesSaurkraut pickeled with salt & fermented♦ An Alsatian speciality consisting of sauerkraut that is simmered with assorted fresh and smoked meats and sausages. This is a grand dish served on huge platters so that diners may witness all of the components displayed at one time. The kraut is first washed, then seasoned with garlic, caraway seeds, and white wine. The meats are layered in the casserole with the kraut and cooked until all the meat is tender and the flavors have blended together. Pork sausages, smoked pork shanks and shoulders, and fresh pork loin are all used. A variation of this, though not actually called a choucroute, is a whole pheasant cooked in sauerkraut with champagne. There are other recipes that consist of solely fish in with the sauerkraut. This can be quite delicious if properly prepared. -
20 kabayaki
( JAPAN)grilled eel on skewers.grilled eel on skewers without rice.♦ Boned fish or seafood dish dipped in a sweet shoyu-base sauce before being broiled on a grill. The most common kind of kabayaki is made with unagi (eel) or iwashi (sardine).
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См. также в других словарях:
fish dish — рыбное блюдо hot dish горячее блюдо meat dish мясное блюдо rich dish сытное блюдо dish of fish блюдо рыбы tasty dish вкусное блюдо … English-Russian travelling dictionary
dish — [[t]dɪ̱ʃ[/t]] ♦♦♦ dishes, dishing, dished 1) N COUNT A dish is a shallow container with a wide uncovered top. You eat and serve food from dishes and cook food in them. ...plastic bowls and dishes... Pile potatoes into a warm serving dish. 2) N… … English dictionary
Fish and chips — Fish and chips, photographed in Norfolk, England Fish and chips (colloquially known as a fish supper in Scotland and Northern Ireland) is a popular take away food in the United Kingdom, Australia, New Zealand and Canada. It typically consists of… … Wikipedia
Fish — Fish, n.; pl. {Fishes} (f[i^]sh [e^]z), or collectively, {Fish}. [OE. fisch, fisc, fis, AS. fisc; akin to D. visch, OS. & OHG. fisk, G. fisch, Icel. fiskr, Sw. & Dan. fisk, Goth. fisks, L. piscis, Ir. iasg. Cf. {Piscatorial}. In some cases, such… … The Collaborative International Dictionary of English
Fish — Fish, n.; pl. {Fishes} (f[i^]sh [e^]z), or collectively, {Fish}. [OE. fisch, fisc, fis, AS. fisc; akin to D. visch, OS. & OHG. fisk, G. fisch, Icel. fiskr, Sw. & Dan. fisk, Goth. fisks, L. piscis, Ir. iasg. Cf. {Piscatorial}. In some cases, such… … The Collaborative International Dictionary of English
Fish ball — Fish Fish, n.; pl. {Fishes} (f[i^]sh [e^]z), or collectively, {Fish}. [OE. fisch, fisc, fis, AS. fisc; akin to D. visch, OS. & OHG. fisk, G. fisch, Icel. fiskr, Sw. & Dan. fisk, Goth. fisks, L. piscis, Ir. iasg. Cf. {Piscatorial}. In some cases,… … The Collaborative International Dictionary of English
Fish bar — Fish Fish, n.; pl. {Fishes} (f[i^]sh [e^]z), or collectively, {Fish}. [OE. fisch, fisc, fis, AS. fisc; akin to D. visch, OS. & OHG. fisk, G. fisch, Icel. fiskr, Sw. & Dan. fisk, Goth. fisks, L. piscis, Ir. iasg. Cf. {Piscatorial}. In some cases,… … The Collaborative International Dictionary of English
Fish beam — Fish Fish, n.; pl. {Fishes} (f[i^]sh [e^]z), or collectively, {Fish}. [OE. fisch, fisc, fis, AS. fisc; akin to D. visch, OS. & OHG. fisk, G. fisch, Icel. fiskr, Sw. & Dan. fisk, Goth. fisks, L. piscis, Ir. iasg. Cf. {Piscatorial}. In some cases,… … The Collaborative International Dictionary of English
Fish crow — Fish Fish, n.; pl. {Fishes} (f[i^]sh [e^]z), or collectively, {Fish}. [OE. fisch, fisc, fis, AS. fisc; akin to D. visch, OS. & OHG. fisk, G. fisch, Icel. fiskr, Sw. & Dan. fisk, Goth. fisks, L. piscis, Ir. iasg. Cf. {Piscatorial}. In some cases,… … The Collaborative International Dictionary of English
Fish culture — Fish Fish, n.; pl. {Fishes} (f[i^]sh [e^]z), or collectively, {Fish}. [OE. fisch, fisc, fis, AS. fisc; akin to D. visch, OS. & OHG. fisk, G. fisch, Icel. fiskr, Sw. & Dan. fisk, Goth. fisks, L. piscis, Ir. iasg. Cf. {Piscatorial}. In some cases,… … The Collaborative International Dictionary of English
Fish davit — Fish Fish, n.; pl. {Fishes} (f[i^]sh [e^]z), or collectively, {Fish}. [OE. fisch, fisc, fis, AS. fisc; akin to D. visch, OS. & OHG. fisk, G. fisch, Icel. fiskr, Sw. & Dan. fisk, Goth. fisks, L. piscis, Ir. iasg. Cf. {Piscatorial}. In some cases,… … The Collaborative International Dictionary of English
