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1 sott'olio
sottolio (-li)1. smsottoli smpl — vegetables pickled in oil
2. agg inv(funghetti, melanzane, tonno) in oil3. avv -
2 sottolio [sot'tɔljo]
sottolio (-li)1. smsottoli smpl — vegetables pickled in oil
2. agg inv(funghetti, melanzane, tonno) in oil3. avv -
3 sott'olio
sottolio (-li)1. smsottoli smpl — vegetables pickled in oil
2. agg inv(funghetti, melanzane, tonno) in oil3. avv -
4 sottolio [sot'tɔljo]
sottolio (-li)1. smsottoli smpl — vegetables pickled in oil
2. agg inv(funghetti, melanzane, tonno) in oil3. avv -
5 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. -
6 bresaola
( ITALY)air-dried spiced beef; usually thinly sliced, served with olive oil and lemon juice, sliced thinly and eaten cold♦ A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto. A Swiss version of this is called bundnerfleisch. This style is pressed into a rectangular shape and has a bit drier texture than bresaola. Both are served thinly sliced with bread and fruit or pickled vegetables.
См. также в других словарях:
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