Glossary entry (derived from question below)
Italian term or phrase:
al Brandy
English translation:
flamed with brandy
Italian term
al Brandy
King prawns in brandy (sauce)?
Do i need to say "sauce" in this case?
| 3 +1 | flamed with brandy |
Lucrezia Amedeo
|
| 4 +3 | brandy sauce |
Yvonne Gallagher
|
| 4 +1 | brandy flavoured |
Claudia Cherici
|
| 4 | brandy prawns |
Michael Korovkin
|
Dec 3, 2011 12:31: Lucrezia Amedeo Created KOG entry
Dec 3, 2011 12:31: Lucrezia Amedeo changed "Edited KOG entry" from "<a href="/profile/1199141">Lucrezia Amedeo's</a> old entry - "al Brandy"" to ""flamed with brandy""
Non-PRO (2): Sonia Hill, SYLVY75
When entering new questions, KudoZ askers are given an opportunity* to classify the difficulty of their questions as 'easy' or 'pro'. If you feel a question marked 'easy' should actually be marked 'pro', and if you have earned more than 20 KudoZ points, you can click the "Vote PRO" button to recommend that change.
How to tell the difference between "easy" and "pro" questions:
An easy question is one that any bilingual person would be able to answer correctly. (Or in the case of monolingual questions, an easy question is one that any native speaker of the language would be able to answer correctly.)
A pro question is anything else... in other words, any question that requires knowledge or skills that are specialized (even slightly).
Another way to think of the difficulty levels is this: an easy question is one that deals with everyday conversation. A pro question is anything else.
When deciding between easy and pro, err on the side of pro. Most questions will be pro.
* Note: non-member askers are not given the option of entering 'pro' questions; the only way for their questions to be classified as 'pro' is for a ProZ.com member or members to re-classify it.
Proposed translations
flamed with brandy
non vengono normalmente sfumati nel brandy
| sorry pls but i chose the wrong answer!! "Flamed" term was exactly what i was searching for!! i asked to moderator to add the points to you.. hope she can change. my mistake sry |
Italy
30+ years experience in tech translation
Native in: Italian 
Works in: English to Italian, Italian to English
brandy flavoured
Ireland
right word, right place. everytime
Native in: English (Variants: US, Canadian, Irish, UK)
Works in: French to English, Spanish to English, English, and 1 more.
brandy sauce
one translation for this on a restaurant menu
Gamberoni al Brandy
Pan fried king prawns cooked in a garlic brandy sauce
http://allmenus.im/all-menus/item/la-piazza.html
--------------------------------------------------
Note added at 12 hrs (2011-12-01 12:40:28 GMT)
--------------------------------------------------
How do you "flavour" the prawns with Brandy without either marinating them in brandy and then cooking them, thus making a sauce, or cooking them in a brandy sauce? There are different types of "sauce", some very liquid like Parsley sauce or then there are the different pasta sauces or the ketchup types. Here I think it's the other type, just the juices from the cooking which are drizzled over at the end. In other words, you can't just sprinkle the flavour on , like adding salt or chilli pepper or cinnamon!
| agree |
Rachel Fell
32 mins
|
|
thanks Rachel, though of course Christmas pudding brandy sauce is another matter entirely!!! (and soon to be savoured!)
|
|
| agree |
Daniela Panayotova
: Daniela Panayotova
4 hrs
|
|
Thanks Daniela:-)
|
|
| agree |
Shera Lyn Parpia
15 hrs
|
|
grazie:-)
|
|
| neutral |
Lorraine Buckley (X)
: without creating a storm in a brandy-flamer, I do think that all 'sauces' have a certain density so 'al brandy' without more context does not imply a sauce
1 day 15 hrs
|
Italy
Native in: English 
, Russian
Works in: Russian to English, English to Russian, Italian to Russian, and 2 more.
brandy prawns
gambero = shrimp
gamberone = prawn... more or less
--------------------------------------------------
Note added at 1 day7 hrs (2011-12-02 08:06:26 GMT) Post-grading
--------------------------------------------------
No you didn't! "Flamed prawns" are "gamberoni flambe", albeit "flammée" it would be more correct. Italians use French in this case exactly as the English do.
Believe me, I'm up to my ears in slow food, cooking etc. One usually doesn't light anything with gamberoni al brandy!!! Actually you put me in the mood to make the dish tonight. Off to buy the prawns!
| sorry pls but i chose the wrong answer!! "Flamed" term was exactly what i was searching for!! my mistake sry |
| of course thank u for the "prawns" without "king" :) |
Discussion
fiammeggiati con Brandy = Brandy flamed with Brandy
con sapore di Brandy= Brandy flavoured (maybe 0,0001% Brandy in it)
Brandy prawns = mai sentito? A riddle wrapped in a mystery inside an enigma for me
al Brandy= WITH Brandy (Francis Filippi option) and I think the right one
add any spices you like (I add nothing) and salt. Add a tiny smudge of tomato paste (option: cherry tomatoes). Simmer with some water (or better still - fish stock) till onions start disolving and thickening the sause. Throw in your prawns and as soon as they start changing colour pour some brandy or cognac and let most of it simmer out in no more than a minute (otherwise you'll overcook your prawns. Repeat the operation if you wish (I don't). Further, if you wish you may take it off the stove splash some more brandy in and serve the dish flamboozzles.
Purists (I belong to those) just flavour a little bit of hot oil with a clove of garlic, take the clove out, turn the heat up, throw in the prawns, singe them as little as possible, splash some brandy in (I prefer cognac), stir 20-30 seconds, serve. Ciao!