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|Italian to English translations [Non-PRO]|
Cooking / Culinary
|Italian term or phrase: tasca|
|il termine è tasca di vitello....si può dire vitello ripieno????|
|English translation:Veal pockets|
Cooks.com - Recipes - Stuffed Breast Of Veal
STUFFED VEAL BREAST: Have the butcher cut a large pocket in the side of the veal breast ... Stuff into the veal pockets and seal with ... 1 to 1 3/4 hours.) ...
www.cooks.com/rec/search/0,1-11,stuffed_breast_of_veal,FE.h... - 22k - Cached - Similar pages
More results from www.cooks.com »
Many hits! I'm hungry! :)
Note added at 31 mins (2008-08-29 22:28:46 GMT)
Clam Stuffed Veal Pockets Recipe
Over medium heat in skillet, sauté veal pockets 1 min on ea side, add undiluted consommé and lemon juice. Simmer uncovered 4 min or till fork tender. ...
www.cookbookpeople.com/free-recipes/entree/clam-stuffed-vea... - 20k - Cached - Similar pages
Selected response from:
Local time: 21:54
4 KudoZ points were awarded for this answer
30 mins confidence: 1 day5 hrs confidence:
|tasca di vitello |
This is a specific cut of veal.
... Il taglio da cui è ricavato, se vogliamo, non è particolarmente pregiato: chiamato anche fiocco, è una parte muscolosa triangolare situata nella coscia del manzo o del vitello, sotto il noce...
Italian definition of 'tasca di vitello':
Fatevi preparare la tasca dal macellaio: si tratta di una parte del vitello particolare, a forma triangolare e piatta.
Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef or veal.
In the U.S., the whole brisket has the meat-cutting classification NAMP 120.
The brisket is made up of two separate muscles, which are sometimes separated for retail cutting: the lean "first cut" or "flat cut" is NAMP 120A, while the fattier "second cut", "point", "deckel", "fat end", or "triangular cut" is NAMP 120B
This is the entire triangular-shaped muscle from the breast of the cow.
Also called flat cut, first cut, or thin cut, the flat half is considered the better half of the brisket.
Also called thick half, this is the thicker half of the brisket.
| Ivana UK|
Local time: 02:54
Works in field
Native speaker of: English, Italian
PRO pts in category: 50
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|Changes made by editors|
|Aug 29, 2008 - Changes made by Cristina Santos:|
|Language pair||Italian to I-kiribati » Italian to English|| |
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