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Garganelli à l'auvergnate

English translation: Garganelli Auvergne-Style

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:Garganelli à l'auvergnate
English translation:Garganelli Auvergne-Style
Entered by: Rebecca Davis
Options:
- Contribute to this entry
- Include in personal glossary

11:48 Dec 15, 2010
French to English translations [Non-PRO]
Cooking / Culinary / Food (menu item)
French term or phrase: Garganelli à l'auvergnate
I am aware that this term may belong in an Italian/English pairing but it is on a French menu! I guess that à l'auvergnate means it is from the Auvergne region, but I am totally stumped by Garganelli.
Colin Morley
France
Local time: 05:07
Garganelli Auvergne-Style
Explanation:
Garganelli are a form of pasta, and Auvergne-Style usually involves Auvergne sausage and onions, etc, so maybe this is what you are looking for
Selected response from:

Rebecca Davis
United Kingdom
Local time: 04:07
Grading comment
Thanks, Rebecca. Very helpful
4 KudoZ points were awarded for this answer

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Summary of answers provided
3 +4Garganelli Auvergne-Style
Rebecca Davis


  

Answers


6 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +4
Garganelli Auvergne-Style


Explanation:
Garganelli are a form of pasta, and Auvergne-Style usually involves Auvergne sausage and onions, etc, so maybe this is what you are looking for

Rebecca Davis
United Kingdom
Local time: 04:07
Works in field
Native speaker of: Native in EnglishEnglish
Grading comment
Thanks, Rebecca. Very helpful
Notes to answerer
Asker: Thanks Rebecca, I had never encountered this type of pasta before - makes sense now!


Peer comments on this answer (and responses from the answerer)
agree  Alison Sabedoria: Most likely with some sort of Auvergne ham or sausage, but could also be with Puy lentils, an Auvergne cheese... I live in the Auvergne, and the term seems to cover a multitude of ingredients, though probably not bilberries in this case. =)
27 mins
  -> Thank you

agree  Michel F. Morin: Yes, sure. Maybe it'd be useful to add two footnotes: one about "garganelli" (Google hit) and second, the explanation you provide yourself about "Auvergne style".
40 mins
  -> Thank you

agree  Philippa
44 mins
  -> Thank you

agree  Simon Cole: or lashings of cream, thick melted cheese and onions - I spent 6 years in the Auvergne too!
1 hr
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Voters for reclassification
as
PRO / non-PRO
PRO (1): Stéphanie Soudais


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Changes made by editors
Dec 20, 2010 - Changes made by Rebecca Davis:
Created KOG entryKudoZ term » KOG term
Dec 15, 2010 - Changes made by Stéphanie Soudais:
Field (specific)Tourism & Travel » Cooking / Culinary


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