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In questa pagina puoi ottenere un'analisi dettagliata di una parola o frase, prodotta utilizzando la migliore tecnologia di intelligenza artificiale fino ad oggi:
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- etimologia
Cosa (chi) è gratin - definizione
COOKING TECHNIQUE
Scalloped potatoes; Gratins; Au Gratin; Old rotten potatoes; Au gratin potatoes; Gratin Savoyard; Au gratin; Potato Gratin; Potatoes au gratin; Potato bake; Au gratin dish; Scallop potatoes; Pasta bake
![[[Avocado]] gratin](https://commons.wikimedia.org/wiki/Special:FilePath/Avocado gratin.jpg?width=200 "[[Avocado]] gratin")
gratin
A gratin is a dish containing vegetables or sometimes meat or fish. It is covered with cheese or cheese sauce and baked in the oven.
...fresh salmon with potato and cheese gratin.
N-VAR
gratin
['gratagratin, 'gratan]
¦ noun a dish cooked au gratin.
Origin
Fr., from gratter, earlier grater 'to grate'.
Gratin
·add. ·noun The brown crust formed upon a gratinated dish; also, dish itself, as crusts bread, game, or poultry.
Wikipedia
Gratin
Gratin (French pronunciation: [ɡʁatɛ̃]) is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.
A gratin dish is a shallow oven-proof container used to prepare gratins and similar dishes.
Esempi dal corpus di testo per gratin
1. Among popular dishes are a butternut squash soup, soufflé and gratin.
2. So, no more hors d‘oeuvres or onion soup au gratin in the Senate dining room?
3. There‘s the compulsory sushi, Caesar salads (chicken –– 160 rubles, salmon –– 180 rubles) and flavor–of–the–moment tomato and mozzarella (180 rubles). Among the soups is the Asian double of miso (100 rubles) and spicy Singapore soup (160 rubles). Mains include duck breast (270 rubles), lamb chops with potato au gratin (400 rubles) and dorado with vegetables (450 rubles). There is a small selection of pizzas ranging from 150 rubles for margarita to 270 rubles for ground beef.
4. The French edition came out in April and is doing well, despite (or possibly because of) Depardieu‘s drunken appearance on a French television show, where he called a guest who criticised the book a ‘moron‘ and a ‘dickhead‘. The book contains 135 largely traditional French recipes, including bouillabaisse, quiche Lorraine, gratin dauphinois and the dish Depardieu says he often eats for breakfast when he‘s in the Loire Valley, lapin en gelée (rabbit in jelly). There‘s also a sprinkling of Italian recipes – Depardieu‘s favourite cuisine is Italian, not French – and one for sauerkraut, possibly as a sop to the German market.
5. Jon Henley Wednesday July 5, 2006 The Guardian However far from home we may be – and this week, you‘ll recall, we‘re in Paris, for reasons that have nothing whatever to do with Homard de Bretagne cuit au four avec son gratin de macaroni, morilles et jeunes épinards etc – we find we can always draw solace from a Really Good Parliamentary Written Question (and, preferably, answer). Eric Pickles (Cons, Brentwood and Ongar): "To ask the deputy prime minister what training courses he has attended in the last 12 months to assist him in his ministerial role." The DPM: "I have not attended any training courses in the past 12 months, but rely on my 10 years‘ seafaring experience, five years‘ experience as a union official, 36 years‘ experience as a member of parliament and nine years as a minister in the cabinet to help me fulfil my role to the best of my ability." Ask a stupid question, Eric.