servite – Übersetzung – Keybot-Wörterbuch

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  Italy in US - Emilia Ro...  
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Servite con un piccolo flan di zucchine così preparato: usate latte, farina e burro per una besciamella, alla quale amalgamare il formaggio grattugiato, le uova e le zucchine, che avrete preventivamente tagliato a dadini e cotto nel burro o nell’olio.
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Melt the butter in a pan and brown the leek; flour the capon breasts and place them into the pan; when they are browned, add the Champagne, allow the wine to evaporate, then add the sifted chicken gravy. Place in the oven for fifteen minutes. Take out the capon breasts and put the pan back on the fire to reduce the juice by one third; add part of the sliced truffle. Slice the breasts widthwise and arrange them on the dish slightly overlapping; top evenly with the sauce and decorate with thinly sliced truffle.
  Italy in US - Veneto - ...  
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Cospargete il pesce con il soffritto e coprite con il latte. Fate cuocere a 150 gradi per 4-5 ore, scuotendo di tanto in tanto la teglia perché il pesce non attacchi. Servite caldo con polenta al cucchiaio.
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Soak the stockfish for at least three days changing the water several times; then clean it, skin it, and cut the meat into pieces. Pour a glass of oil in a pan; dissolve the salted anchovy in the oil, and sauté the chopped onion, garlic and parsley. Coat the pieces of Baccalà with white flour mixed with a little grated cheese and arrange them in a baking pan. Sprinkle the sauteed onion and herbs over the fish and pour milk on top. Bake at 150 °C for 4-5 hours, shaking the pan from time to time so the fish will not stick to the bottom. Serve hot with soft polenta.
  Italy in US - Emilia Ro...  
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Nonostante le modeste dimensioni, infatti, la quaglia è sempre stata nella massima considerazione dei cuochi. Fa fede il celebre Bartolomeo Scappi che nel Cinquecento aveva in repertorio delle “quaglie tramezzate con libre otto di salciccia, arrostite allo spiedo, servite con melangole tagliate sopra”.
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Despite their small size, quails have always been held in high regard by chefs: in the 16th century, the celebrated Bartolomeo Scappi listed among his recipes “Quails stuffed with eight pounds of sausage, roasted on the spit and served with cut bitter oranges on top”. In less opulent style but still within the ancient local tradition, quail risotto is likely to have been part of the menu back in the days of Maria Luigia of Austria, Duchess of Parma, when the court moved to the Woods of Carrega for the summer.
  Italy in US - Veneto - ...  
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Quasi allo scadere del tempo di cottura della gallina, aggiungete questo composto e lasciate bene amalgamare sul fuoco. Servite la gallina con abbondante salsa accompagnando con polenta gialla o bianca.
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Cut the chicken into 4 or 8 pieces, coat them with flour and brown them on a strong flame in a double-bottom pan, turning them from time to time so they will brown evenly on all sides. Pour brandy, add salt and cover with red wine; once the liquid boils, lower the flame and allow to simmer for about two hours. Keeping in mind the timing, melt the butter in a saucepan with a twig of rosemary; shred the onion, the bacon and the mushrooms, pour them into the saucepan and cook them on a low flame for 15 minutes. Almost at the end of the chicken's cooking time, add this mixture and allow it to amalgamate properly on the flame. Serve the chicken with plenty of sauce and with yellow or white polenta.
  Italy in US - Veneto - ...  
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Regolate di sale e pepate generosamente; aggiungete un pesto delicato di prezzemolo con pochissimo aglio e un’acciuga dissalata. Servite tiepido con polenta in fetta ravvivata sulla griglia. È con il baccalà mantecato che potrete completare la fantasia: per esempio, mischiandolo a punte d’asparagi e formando degli involtini con dei riquadri di pasta fillo, da passare in forno quel tanto che basta per renderla croccante; oppure impastando delle polpettine, da passare nel pangrattato e friggere.
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For whipped baccalà, the preliminary operations are the same; the pieces of stockfish should then be covered in cold water or milk and allowed to simmer for some twenty minutes after the liquid starts boiling. Strain the fish accurately and whip it briskly with a wooden spatula, pouring in a thin stream of olive oil and a few spoonfuls of the boiling liquid. Using a mixer can speed up this process, but the result will not be the same. The baccalà will be ‘whipped’ properly when it can no longer absorb oil and the mix is smooth and shiny. Add salt as necessary and a generous amount of pepper; top with a delicate pesto made of parsley, very little garlic and a desalted anchovy. Serve moderately warm with sliced polenta warmed upon the grill. The whipped baccalà can be used to complete the medley in an imaginative way: for example by mixing it with tips of asparagus and making little rolls of squares of phyllo pastry, baked just enough to make it crunchy; or rolling it into little balls that will then be coated with breadcrumbs and fried.