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1 arrostito
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2 tostato
roasted, toasted -
3 porchetta
* * ** * *[por'ketta]sostantivo femminile gastr. intrad. (oven or spit roasted suckling pig flavoured with pepper, rosemary, garlic and other seasonings)* * *porchetta/por'ketta/sostantivo f.gastr. intrad. (oven or spit roasted suckling pig flavoured with pepper, rosemary, garlic and other seasonings). -
4 arrostito
arrostito agg. roasted, roast; ( sulla graticola) grilled, broiled; carne arrostita, roast meat; castagne arrostite, roasted (o roast) chestnuts. -
5 cacahouète
, cacahouette, cacachuèteprepared peanut--roasted, dry roasted, or salted. A raw peanut is arachide -
6 deglaze
To remove browned bits of food from the bottom of a pan after sauteing, usually meat. After the food and excess fat have been removed from the pan, a small amount of liquid is heated with the cooking juices in the pan and stirred to remove browned bits of food from the bottom. The resulting mixture often becomes the base for a sauce.♦ A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking. This is most common with sautéed and roasted foods. Wine, stock, and vinegar are common deglazing liquids.♦ To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce. -
7 arrostire
carne roastai ferri grill* * *◘ arrostirsi v.intr.pron. to roast, to get* roasted: arrostire al sole, to roast (o bake) in the sun.* * *[arros'tire]1. vt(al forno) to roast, (ai ferri, alla griglia) to grill2. vip (arrostirsi)arrostirsi al sole — to soak up o roast in the sun
* * *[arros'tire] 1.verbo transitivo gastr. to roast [carne, castagne]2.verbo pronominale arrostirsi1) gastr. to roast2) colloq. (esporsi al sole) to broil* * *arrostire/arros'tire/ [102]gastr. to roast [carne, castagne]II arrostirsi verbo pronominale1 gastr. to roast2 colloq. (esporsi al sole) to broil. -
8 caffè
m invar coffeelocale café* * *caffè s.m.1 (bot.) ( Coffea arabica) coffee: chicco di caffè, coffee bean; piantagione di caffè, coffee plantation2 ( prodotto, bevanda) coffee: macinare il caffè, to grind coffee; un chilo di caffè macinato, a kilo of ground coffee; macinino da caffè, coffee mill; caffè tostato, roasted coffee; caffè nero, black coffee; caffè e latte, white coffee (o café au lait); caffè macchiato, coffee with a dash of milk; caffè corretto al cognac, coffee with a dash of brandy; caffè ristretto, strong coffee; caffè leggero, weak coffee; caffè solubile, instant coffee; fondi di caffè, coffee-grounds; tazza da caffè, coffee cup3 ( locale pubblico) coffee bar, coffee house; (amer.) coffee shop; (spec. di tipo italiano, francese) café◆ agg. coffee-coloured: abito caffè, coffee-coloured suit.* * *[kaf'fɛ] 1.sostantivo maschile invariabile1) (sostanza) coffee2) (bevanda)3) (locale) café, coffee bar, coffee shop2.caffè decaffeinato — decaffeinated o caffeine-free coffee
caffè lungo — = weak coffee
caffè macchiato — = espresso coffee with a spot of milk
caffè d'orzo — = hot malt drink resembling coffee
* * *caffè/kaf'fε/ ⇒ 3I m.inv.1 (sostanza) coffee; chicco di caffè coffee bean2 (bevanda) fare il caffè to make coffee; una tazza di caffè a cup of coffee; una tazza da caffè a coffee cup; prendere un caffè to have a coffee3 (locale) café, coffee bar, coffee shopcaffè americano filter coffee; caffè corretto coffee laced (with); caffè decaffeinato decaffeinated o caffeine-free coffee; caffè doppio double espresso; caffè espresso espresso; caffè forte strong coffee; caffè freddo iced coffee; caffè in grani coffee beans; caffè istantaneo instant coffee; caffè lungo = weak coffee; caffè macchiato = espresso coffee with a spot of milk; caffè macinato ground coffee; caffè nero black coffee; caffè d'orzo = hot malt drink resembling coffee; caffè in polvere powdered coffee; caffè ristretto (extra-)strong coffee; caffè solubile instant coffee; caffè alla turca o turco Turkish coffee. -
9 spiedo
m spitallo spiedo spit-roasted* * *spiedo s.m.1 spit; ( spiedino) skewer: arrosto allo spiedo, roast on the spit; mettere un pollo allo spiedo, to put a chicken on the spit (o to spit a chicken)* * *['spjɛdo]sostantivo maschile spit* * *spiedo/'spjεdo/sostantivo m.spit; allo spiedo on a spit. -
10 spiedo sm
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11 brustolino
brustolino s.m. salted and roasted pumpkin seed. -
12 spiedo
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13 arrosto
( ITALY)roasted meat -
14 babaghanouj
(Alternate spelling: Bhaba ganoush, babaganoush)( JEWISH)Mediterranean dip made of roasted, pureed eggplant. -
15 Broche, à la
spit-roasted. -
16 cabrito
( MEXICA)Young goat♦ Kid goat, Usually the entire body, minus the head and feet, is roasted and served. -
17 carne asada
( MEXICA)Broiled meat (beef), usually skirt or flank steak cooked fast over hot coals.♦ Pieces of thin-cut beef that is grilled. Literally, "roasted meat."♦ Broiled meat. Also, in parts of northern Mexico, this term refers to a cookout or picnic where meat is cooked over coals.♦ Marinated and grilled flank steak. -
18 carnita(s)
( MEXICA)A dish made with small pieces of pork.♦ A Mexican food specialty of Michoacán. Pork simmered in fruit juices and used in tacos and burritos. Carnitas (Espanol):Carne, generalmente de puerco, frita; los tacos de carnitas se encuentran entre los más populares y sabrosos.♦ Pork, usually simmered in enough lard to cover it, often with the addition of garlic and sometimes fruit juices, until tender and crisp, then used as a filling for tacos. A specialty of Michoacán.♦ Pork roasted in lard and citrus juices, then shredded. Often served from carts in corn tortillas with pickled onions and eaten for breakfast. -
19 chateaubriand
( FRANCE)Double steak cut from the beef tenderloina thick fillet of grilled tenderloin steak, especially from the fat cattle in Brittany around the town of Chateaubriant.thick filet steak, traditionally served with sautéed potatoes and a sauce of white wine, dark beef stock, butter, shallots, and herbs, or with a béarnaise sauce.♦ A thick slice of beef from the heart of the tenderloin, grilled or sautéed and simply sauced. Many restaurants claim their chateaubriand to be the head of the tenderloin, cut for two, which is roasted and carved tableside. -
20 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.
См. также в других словарях:
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roasted — un·roasted; … English syllables
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