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1 fritto
1. past part vedere friggere2. adj fried3. m fried foodfritto misto assortment of deep-fried food* * *fritto agg. fried: pesce fritto, fried fish // cose fritte e rifritte, (fig.) stale joke (o stale news o fam. hash) // essere fritto, (fig.) to be done for: sono fritto!, (fam.) I'm done for! // aria fritta, (fig.) hot air (o waffle o blather)◆ s.m.1 fry, fried food: fritto di carne, fried meat (o fry); fritto di pesce, fried fish; fritto misto, mixed fry2 ( sapore) overfried taste, greasy taste: questo pesce sa troppo di fritto, this fish tastes overfried.* * *['fritto] fritto (-a)1. ppSee:2. agg(patatine, pesce) friedpatate fritte — chips Brit, (French) fries Am
ormai siamo fritti! fig fam — now we've had it!
3. sm* * *['fritto] 1.participio passato friggere2.1) [carne, vegetali] fried, deep-fried2) fig. (spacciato)3.sostantivo maschile fryingfritto misto — = mixture of fried fish
••* * *fritto/'fritto/→ friggereII aggettivo1 [carne, vegetali] fried, deep-fried; pesce fritto fried fishIII sostantivo m.frying; fritto di pesce fried fishsono cose -e e rifritte it's old hat\fritto misto = mixture of fried fish. -
2 fritto
['fritto] fritto (-a)1. ppSee:2. agg(patatine, pesce) friedpatate fritte — chips Brit, (French) fries Am
ormai siamo fritti! fig fam — now we've had it!
3. sm -
3 pollo alla cacciatora
( ITALY)chicken chasseur ' pieces of fried chicken in a white wine & mushroom sauceItaliano-Inglese Cucina internazionale > pollo alla cacciatora
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4 gribenes
( JEWISH)Crispy bits of fried chicken skin. Typically found in schmaltz. -
5 kara-age
( JAPAN)Deep fried chicken in ginger sauce -
6 tatsuta-age
( JAPAN)Fried chicken wings -
7 tostada
( MEXICA)Fried corn tortilla, often topped with beans, meat, tomatoes, lettuce and salsa.See antojito♦ Fried corn tortilla. When on a menu, it may be topped with refried beans, meat, lettuce, cheese, and/or crema.♦ A toasted tortilla topped with meats, beans, or cheeses.(SPAIN / LA)♦ a fried tortilla topped with a saladlike mix of ground beef or chicken, beans, lettuce, tomato and guacamole -
8 chilaquiles
( MEXICA)flat tortilla layered with beans, meat, cheese and tomato sauce♦ Fried tortilla pieces topped with mild red sauce and cheese. Served as an appetizer or for breakfast.♦ Crunchy tortilla strips fried with eggs, chicken and/or cheese, and covered in a red or green sauce. Served for breakfast.♦ A family style Mexican dish of refried corn tortillas simmered in a sauce of tomatoes, chiles, and garlic. This is a highly seasoned dish, often served as a brunch or lunch dish with eggs or grilled meats.See antojito. -
9 enchilada
or enchiladas( MEXICA)Lightly fried corn tortilla dipped in red sauce and stuffed with cheese or shredded chicken or beef.♦ A tortilla dipped in chili sauce, then filled with meat or cheese, rolled up, and baked. Usually served topped with salsa and cheese.♦ a tortilla, fried and stuffed variously with meat, cheese and/or chiliesSee antojito. -
10 flauta
( MEXICA)Deep fried, stuffed corn tortillas♦ Long corn or flour tortilla filled with beef or chicken and deep fried. -
11 kreplach
( JEWISH)Jewish version of wonton or ravioli. Simple dough stuffed with a mixture of ground meat--typically liver--and onions. Served floating in chicken soup or as a side dish.♦ small squares or circles of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish. They are traditionally served at the Erev Yom Kippur meal as well as on Hoshana Rabbah and Purim. -
12 empanada
( MEXICA)Fruit filled turnover♦ A pastry turnover filled with either meats or fruits and other sweets.♦ Empanadas are very popular in Mexico, Argentina, Chile, Peru and Spain.(SPAIN / LA)pie or tart filled variously with meat, seafood or vegetables♦ A small savory pie from Spain and South America. Fillings may be made of meat, seafood, or vegetables. The fillings can be seasoned in many ways. Those from around Spain are flavored with peppers, onions, and tomatoes. Those from South America have a sweet/sour undertone from the addition of raisins and green olives. Crusts may be made from bread dough or flaky dough like pate brisee and puff pastry.♦ Masa dough stuffed with a filling, folded over into a crescent shape, and fried. Fillings vary but may include cheese, chicken, potatoes, and chorizo. -
13 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. -
14 karaage
( JAPAN)chicken marinated in shoyu, ginger and garlic, lightly dusted in potato starch and deep fried, served on shredded cabbage with a slice of lemon and a dab of mayo -
15 marengo
A chicken stew made with wine, tomatoes, and garlic. The stew is served over toast, garnished with crayfish and fried eggs. The modern versions of this omit the eggs and substitute shrimp for the crayfish. Of course, other liberties have been taken with this recipe to include black olives, peppers, and veal. The dish is rumored to have been named for the dish served to General Bonaparte after his army's defeat of the Austrians in the battle of Marengo. -
16 phad thai
( THAI)pan-fried rice noodles with chicken, shrimp, eggs, peanuts and bean sprouts -
17 pollo alla diavola
( ITALY)chicken pieces pressed and fried -
18 pollo sorpresa
( ITALY)rolled breast of chicken, filled with garlic butter, covered in breadcrumbs and deep-fried
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