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Bardes (de St. Jacques)

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08:53 Mar 11, 2008
French to Italian translations [PRO]
Marketing - Cooking / Culinary
French term or phrase: Bardes (de St. Jacques)
Ciao a tutti! In una ricetta si parla di "bardes de St. Jacques".
Ho cercato ovunque e so che la capasanta si suddivide in "muscolo" o "noce" (la "noix") e corallo (la parte aranciata, "corail" in francese). Poi si parla di "alveolo" o "frangia scura", quella da scartare.
Nel mio caso queste "bardes" vengono usate per fare una vinaigrette: 2 cucchiai d'acqua calda (o 2 cucchiai di acqua calda (o "cuisson bardes de St jacques").
E' plausibile che si tratti dell'acqua in cui sono state cotte le parti scartate? Anche perché poi il resto va grigliato, e non bollito.
Grazie mille, g
Giusi Barbiani
Sweden
Local time: 19:39
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Summary of answers provided
4 +1alveola
Agnès Levillayer
2valve
Ivana Giuliani


Discussion entries: 7





  

Answers


18 mins   confidence: Answerer confidence 2/5Answerer confidence 2/5
valve


Explanation:
non sono sicura ma credo che con bardes s'intenda le valve dele capesante infatti si utilizzano per fare il fumetto

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Note added at 19 min (2008-03-11 09:12:36 GMT)
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Ouvrir les Saint Jacques délicatement et garder les bardes pour le fumet

http://www.750g.com/fiche_de_cuisine.2.123.4879.htm

Ivana Giuliani
Italy
Local time: 19:39
Works in field
Native speaker of: Native in ItalianItalian
PRO pts in category: 37
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21 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
Bardes (de St. Jacques) -> Barbes
alveola


Explanation:
un refuso senza dubbio per barbes

si trova alveola o alveolo (frangia scura)
http://www.proz.com/kudoz/2187578
www.gustolocale.it/html/acquatici/organismi_mare_c.php

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Note added at 4 heures (2008-03-11 13:29:04 GMT)
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http://www.picard.fr/LexigencePicard/QualiteEtNutrition/EnCo...
à mon avis la boule noire dont tu parles est une autre partie encore: la glande digestive visible sur la photo présente sur le site Picard

Visualise la séquence photo présente ici, tu verras clairement les différentes parties (la poche noire ce ne sont pas les barbes):
http://www.cuisine-campagne.com/index.php?2006/12/07/196-com...

Agnès Levillayer
Italy
Local time: 19:39
Native speaker of: French
PRO pts in category: 81

Peer comments on this answer (and responses from the answerer)
agree  Marina Cristani
2 hrs
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