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1 grigliata
* * *[griʎ'ʎata]sostantivo femminile1) (piatto) grill2) (festa) barbecue, roast AE* * *grigliata/griλ'λata/sostantivo f.1 (piatto) grill; grigliata di verdure grilled vegetables2 (festa) barbecue, roast AE. -
2 grigliata di verdure
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3 yakitori
( JAPAN)skewer-grilled foodsbarbecued chicken cooked and served on a bamboo skewer.Pieces of chicken grilled or barbecued on a skewer.♦ a dish of pieces of chicken and vegetables, marinated in a spicy sauce, skewered and grilled♦ A Japanese dish of grilled chicken skewers. They may also include vegetables, chicken livers, or ginkgo nuts. They are first marinated in teriyaki sauce, a sweetened version of soy sauce with the addition of sake, honey, and ginger. -
4 okonomiyaki
( JAPAN)a kind of savory pancake.lit. “what you like, grilled”, a so-called Japanese “pancake” made of flour, water, and cabbage and usually including seafood and other vegetables.♦ egg "pancakes" containing many ingredients such as diced seafood, vegetables, or meat, that are grilled and topped with a savory sauce. The name is derived from the wordokonomi, meaning "what you like" or "what you want", andyaki meaning "grilled" or "cooked"♦ Japanese savoury cabbage pancake containig a variety of ingredients, sometimes weird ingredients -
5 brochette
( FRANCE)on a skewer♦ Skewers of meat, fish, or vegetables that are grilled over a flame and simply served.♦ cubes of meat or fish and vegetables on a skewer; broiled. Brochette Skewers of meat, fish, or vegetables that are grilled over a flame and simply served. -
6 robatayaki
( JAPAN)restaurant specializing in grilled foods.♦ a type of izakaya characterized by an open hearth at which vegetables and seafood are cooked. The customers sit around a central serving area, allowing them to indicate what they would like to order.♦ restaurant specializing in grilled foods,where customers sit around an open hearth on which chefs grill seafood and vegetables. The fresh ingredients are displayed for customers to point at whenever they want to order. -
7 kebab
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8 confit
( FRANCE)preserved, jelly: confit de canard is filleted duck cooked and preserved in its own fat; confit de fruit is candied, jellied or crystallized fruit.pork, goose, duck, turkey or other meat braised and sealed in its own fat♦ This is a preparation for meat to preserve it for long periods of time when fresh meat would be scarce. The meat is first salted to remove moisture. It is then cooked at the barest of simmers, submerged in fat, until the meat is buttery tender. After the meat is cooled, it is stored in crocks and covered with the fat to prevent exposure to air. The whole crock is stored to help age the meat. During this aging period the meat develops a new flavor, completely different from its original state. When ready to eat, the meat is fried in a skillet or grilled until the skin is crisp and the meat is warmed through. Duck confit was once served with potatoes fried in the same duck fat as the confit. This practice is less popular now, but good companions to the confit are lentils or bitter green salads to balance the richness of the meat. Fatty meats such as duck, goose, and pork work best in confit. Confit is an indispensable component in cassoulet.♦ a preserve, generally pieces of duck, goose, or pork cooked and preserved in their own fat; also fruit or vegetables preserved in sugar; alcohol, or vinegar. -
9 crepinette
A small sausage patty wrapped in caul fat. They are filled with ground pork, veal, or poultry and fried or grilled. Some are shaped into balls. You may also use cooked meat or vegetables to flavor a ground meat in the crepinette. -
10 kofta
( INDIA)balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts -
11 tapenade
( FRANCE)a paste of black olives, often capers and anchovies, crushed in a mortar with lemon juice and pepper♦ A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in Provence, where it is served with croutons and raw vegetables to dip. This also makes a good sauce for grilled meats and strong flavored fish.
См. также в других словарях:
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