Catalan to English translations [PRO]
Social Sciences - Cooking / Culinary / Catalan breakfast menu | | Catalan term or phrase: Cansalada de coll | Entrepans calents:
De Salsitxes d’ Aiguafreda amb Pebrot verd i Pa d’espelta 5,00€
De Pepito de Bou de Wagyu, xalota refregida i mostassa dolça amb Focaccia d’herbes 10,00€
De Truita d’all i julivert amb Pa d’olives verdes 4,50€
El nostre Club Sandwich amb Pa de gingebre 6,00€
D’Hamburguesa de vedella, sofregit de ceba i tomàquet, formatge i Pa de sèsam 7,00€
De ****Cansalada del coll****, herbes fresques i rostit de carxofa amb Coca d’oli
UK Eng please. TIA. :) |
| Kate MajorKudoZ activityQuestions: 579 (none open) ( 29 closed without grading) Answers: 327
Spain
| | Local time: 00:03
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| | jowl bacon | Explanation:
I think this is also called 'tocino de papada' or 'papada' in Spanish and 'guanciale' in Italian.
HTH
Sheila
Guanciale
From Wikipedia, the free encyclopedia
A piece of guanciale being aged.
Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States.
Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate.
Guanciale is traditionally used in dishes like pasta all'amatriciana and spaghetti alla carbonara. It is a delicacy of central Italy, particularly Umbria and Lazio.
Pancetta, a cured Italian bacon which is normally not smoked, can be used as a substitute when guanciale is not available, with slightly varying results.
[edit]
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Note added at 27 minutes (2010-11-03 16:19:16 GMT)
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http://en.wikipedia.org/wiki/Bacon
Jowl bacon is cured and smoked cheeks of pork. See Guanciale. |
| Selected response from:
  Sheila Hardie
Local time: 00:03
| Grading comment Selected automatically based on peer agreement.
4 KudoZ points were awarded for this answer |
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| Discussion entries: 0 |
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Automatic update in 00:
|
25 mins confidence:   peer agreement (net): +2 jowl bacon
Explanation:
I think this is also called 'tocino de papada' or 'papada' in Spanish and 'guanciale' in Italian.
HTH
Sheila
Guanciale
From Wikipedia, the free encyclopedia
A piece of guanciale being aged.
Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States.
Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate.
Guanciale is traditionally used in dishes like pasta all'amatriciana and spaghetti alla carbonara. It is a delicacy of central Italy, particularly Umbria and Lazio.
Pancetta, a cured Italian bacon which is normally not smoked, can be used as a substitute when guanciale is not available, with slightly varying results.
[edit]
--------------------------------------------------
Note added at 27 minutes (2010-11-03 16:19:16 GMT)
--------------------------------------------------
http://en.wikipedia.org/wiki/Bacon
Jowl bacon is cured and smoked cheeks of pork. See Guanciale.
| Sheila Hardie
Local time: 00:03
Works in field
Native speaker of:  English
PRO pts in category: 24
|
| | Grading comment | Selected automatically based on peer agreement. |
|
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| Changes made by editors |
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| Nov 17, 2010 - Changes made by Sheila Hardie: | | Created KOG entry | KudoZ term => KOG term |
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