GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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15:44 May 19, 2019 |
Italian to English translations [Non-PRO] Cooking / Culinary / recipe | |||||
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| Selected response from: Tom in London United Kingdom Local time: 06:12 | ||||
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Discussion entries: 2 | |
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letting the flavours infuse (well) Explanation: ...... https://www.facebook.com/1452471771655337/posts/pan-roasted-scallops-with-tomato-and-herb-salsa-recipe-serves-4ingredients-4-tbs/16579391944 |
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to amalgamate Explanation: Drain the pasta and add it to the pan to amalgamate well with the sauce/condiments https://thefoodjourneyblog.wordpress.com/2014/11/06/my-10-ti... -------------------------------------------------- Note added at 12 mins (2019-05-19 15:56:48 GMT) -------------------------------------------------- https://www.vorrei.co.uk/Pasta-Sauce/Puttanesca-Pasta-Sauce.... |
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making it take on the flavours thoroughly Explanation: Another option that retains the idea of "doing something" to the pasta rather than just leaving it to take on the flavours by itself -------------------------------------------------- Note added at 14 mins (2019-05-19 15:59:05 GMT) -------------------------------------------------- ...whereas "lasciate insaporire" meand just that "leave it to take on the flavours" -------------------------------------------------- Note added at 27 mins (2019-05-19 16:12:03 GMT) -------------------------------------------------- YES "let the pasta soak up all the flavours" would be good (for "lasciate insaporire") but "make the pasta soak up all the flavours well" would be good (for "facendola insaporire bene") |
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to allow the pasta to (fully) absorb the flavour of the sauce Explanation: This is what they mean, and I don't think you can quite translate it literally. When it's ready, pasta should be added to the sauce and cooked a minute or so longer to make it more flavourful, at least in the case of tomato-based sauces. This wouldn't apply to basil pesto or other raw sauces. Alternatively "to allow the pasta to fully absorb...", but I think it's unnecessary. "... if you add pasta directly from the water to the sauce (without rinsing), this allows you to thoroughly incorporate the sauce into every bite of pasta and you retain most of the starch, which improves the texture quite a bit." "If you place the pasta straight onto the plate it will have cooled down too much to absorb the flavour from the sauce when you add it on top. And as other answers have mentioned the flavour is not evenly distributed through the whole dish." https://www.quora.com/Italian-chef-Gino-D’Acampo-is-always-s... |
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