Введите слово или словосочетание на любом языке 👆
Язык:
Перевод и анализ слов искусственным интеллектом
На этой странице Вы можете получить подробный анализ слова или словосочетания, произведенный с помощью лучшей на сегодняшний день технологии искусственного интеллекта:
- как употребляется слово
- частота употребления
- используется оно чаще в устной или письменной речи
- варианты перевода слова
- примеры употребления (несколько фраз с переводом)
- этимология
Что (кто) такое orecchiette - определение
TYPE OF PASTA
Orrecchiette; Orechiette; Orchiette; Orcchiette
orecchiette
[??r?k?'?t?]
¦ plural noun small pieces of ear-shaped pasta.
Origin
Ital., lit. 'little ears'.
Orecchiette
Orecchiette (; singular ; ) are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear.
Orecchiette alla materana
Orecchiette alla materana is a typical dish of Matera, Basilicata. It is made with fresh orecchiette pasta, tomatoes, lamb, mozzarella, Pecorino cheese, extra virgin olive oil and salt.
Википедия
Orecchiette
Orecchiette (pronounced [orekˈkjɛtte]; singular orecchietta; from Italian orecchia 'ear', and -etta 'small') are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear.
Примеры употребления для orecchiette
1. To the orecchiette, we also added the sheep‘s milk cheese ricotta salata.
2. (June 2', 2005) Recipe÷ Orecchiette Salad (June 2', 2005) Recipe÷ Orzo Salad (June 2', 2005) Forum÷ Cooking and Recipes Unfortunately, the reality is almost always a disappointment.
3. To create a salad with energy, you need to have as many of the flavors as you can in a forkful, so favor thinner, smaller pastas, like cavatelli, lumache and orecchiette, the ear–shaped pasta we chose for a salad of fresh asparagus, prosciutto and cheese. (Elbow–shaped pasta is guilty by association, and should not be used in a pasta salad for at least a generation.) We learned when making our orecchiette salad that it is important to consider the textural potential of every ingredient, and to be willing to make adjustments on the fly.
4. "But render more of the fat." An orecchiette [little ear–shaped pasta] was returned from the dining room, half–eaten, the plate borne into the kitchen by the maître d‘, John Mainieri, who explained, "There are not enough florets on the broccoli." Five people gathered around the plate and started eating from it.