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101 imbiondire
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102 nocciola
[not'tʃɔla]1. sf2. agg inv(anche: color nocciola) hazel, light brown -
103 occhio
sm ['ɔkkjo] occhio (-chi)1) Anat eye2) (sguardo, espressione) lookalzò gli occhi dal libro — he looked up from o raised his eyes from his book
cercare qn con gli occhi — to look o glance around for sb
3)(accortezza, capacità di giudicare)
avere occhio — to have a good eyevedere di buon/mal occhio qn/qc — to view sb/sth favourably/unfavourably, look favourably/unfavourably on sb/sth
4)occhio! — look out!, watch out!, careful!occhio alla borsa! — watch your bag!, keep an eye on your bag!
5) (cosa a forma d'occhio: di ciclone, patata) eye -
104 riso
I ['riso]1. ppSee:2. sm, risa pl f(il ridere) laughter, (risata) laughII ['riso] smsbellicarsi o crepare dalle risa fam — to split one's sides laughing
Bot ricecarta di riso Arte — rice paper
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105 rosolare
vt [rozo'lare]Culin to brown -
106 adzuki beans
Small reddish brown beans. -
107 agedashi tofu
or age-dofu( JAPAN)Firm tofu cut into cubes and deep-fried in starch. Served hot, typically with tentsuyu.• tofu blocks, lightly dusted with potatoe starch, deep fried till golden brown, served in a hot tentsuyu broth made of dashi mirin and shoyu, topped with finely chopped negi, grated daikon and sometimes grated ginger -
108 Anna Potatoes
The name for a potato pancake made of thin slices of potato which are assembled in concentric circles and cooked with liberal amounts of butter. The cake is then baked until crisp and golden brown. -
109 à revenir
( FRANCE)to brown (to soften - cake) -
110 à roussir
( FRANCE)to brown, singe: -
111 Baked Alaska
A dessert comprised of sponge cake topped with ice cream and covered with meringue. The dessert is then placed in a hot oven to brown the meringue before the ice cream can melt. -
112 balsamic vinegar
A wonderfully fragrant vinegar made from the juice of Trebbiano grapes. The juice is then heated and aged in wooden barrels, evaporating and concentrating in flavor. The resulting vinegar is deep rich brown with a sweet and sour flavor. Well aged balsamic vinegars are very costly, some reaching an astronomical $200 an ounce. -
113 Banon
village in the Alps of Provence, source of dried chestnut leaves traditionally used to wrap goat cheese, which was washed with eau-de-vie and aged for several months; today refers to various goat's-milk cheese or mixed goat-and cow's-milk cheese from the region, sometimes wrapped in fresh green or dried brown chestnut leaves and tied with raffia. -
114 beurre noir
"Black butter." Butter that has been cooked to a very dark brown or nearly black; a sauce made with browned butter, vinegar, chopped parsley, and capers. It is usually served with fish. -
115 beurre noisette
( FRANCE)lightly browned butter♦ "Hazelnut butter" or "brown butter." White butter that has been heated until browned. -
116 brownie
( AUSTRALIA)Beer that comes in a brown glass bottle. -
117 caramel
Résultat de la cuisson du sucre fondu. Cette cuisson est menée suffisamment loin pour atteindre la couleur brun-roux. Utiliser aussitôt, sinon il brûle et noircit. Le caramel est brûlant.♦ Melted sugar to the brown stage♦ vanilla custard with caramel sauce. -
118 caramelize to
to cook to release natural sugars, or until reaching brown color -
119 cassonade
soft brown sugar; demerara sugar. -
120 cassoulet
( FRANCE)slow-cooked stew of dried haricot beans baked with various meats (pork, goose, duck and sometimes mutton) in an earthenware pot♦ popular southwestern casserole of white beans, including various combinations of sausages, duck, pork, lamb, mutton, and goose.♦ A dish from southwest France consisting of white beans and an assortment of meats like confit, lamb, pork, and Toulouse sausage. The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy. Variations of this dish include seafood and lentils. This dish is very substantial and needs nothing else to be served with it but a bitter green salad to cut through the richness.
См. также в других словарях:
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