trifolata

20:27 Jan 1, 2009
This question was closed without grading. Reason: Other

Italian to Romanian translations [PRO]
Cooking / Culinary
Italian term or phrase: trifolata
E’ da fare trifolata, cioè nell’olio, si scalda aglio e prezzemolo tritati fini.
Carmen Copilau
Italy
Local time: 15:57


Summary of answers provided
4 +2sote
mechifire abdula
4vezi
Ştefania Iordan
Summary of reference entries provided
Cristina Bolohan

Discussion entries: 1





  

Answers


30 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +2
sote


Explanation:
trifolare= a trage la tigaie,a innabusi
trifolata= sote


procedura de a trage la tigaie in uleiul in care s-a pus usturoiul,
patrunjelul/ sote =termen din fr.





Example sentence(s):
  • trifolare i funghi ,il carciofo,
mechifire abdula
Romania
Local time: 16:57
Native speaker of: Native in RomanianRomanian

Peer comments on this answer (and responses from the answerer)
agree  Lina Samoila
11 hrs
  -> multumesc pt confirmare,Mechifire

agree  Carmen Iulia Ciumarnean
4 days
  -> iti multumesc,pe curand,Mechifire
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3 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
vezi


Explanation:
Am intalnit doar in cazul ciupercilor: trifolata di funghi/di porcini etc. si am tradus ciuperci la tigaie (cu patrunjel si usturoi). Vad ca se mai poate folosi cu organe (cuore, rognone, ecc)
Si "sote" suna OK, mai ales ca asa este tradus in majoritatea limbilor:

http://www.wordreference.com/iten/trifolati

trifolato
(femminile trifolata) aggettivo
CUCINA
funghi/rognoni trifolati champignons/rognons sautés à l'ail et au persil

In concluzie, se poate traduce "sote", "calit" sau "la tigaie" (desi "sote" si "calit" se folosesc mai mult despre legume, dar in cazul ciupercilor ar fi ok).

SOTÁ, sotez, vb. I tranz. (În gastronomie) A prepara legume sau mici piese de carne sau peşte prin prăjire rapidă în grăsime, fără lichid, la foc viu, într-o tigaie neacoperită; din fr. sauter.
Sursa: DGE | Trimisă de gal, 21 Mar 2005 | Greşeală de tipar

CĂLÍ vb. IV. În gastronomie, a prăji un aliment în puţină grăsime, înainte de prepararea propriu-zisă, pentru a coagula suprafaţa acestuia sau a-l rumeni, pentru a colora astfel preparatul.

Ştefania Iordan
Romania
Local time: 16:57
Specializes in field
Native speaker of: Native in RomanianRomanian
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Reference comments


2 days 20 hrs
Reference

Reference information:
sauté(fr.) saltato(it.) stir fried~; sautéed~(en.)
sauté* à l'aïl et au persil(fr.) trifolato(it.) sautéed with garlic & parsley (en.)

www.operagastro.com/dizionario/francais/fr_preparazioni.htm...

eu as spune
funghi trifolati-ciuperci prajite la foc iute in ulei, usturoi si patrunjel

www.culinar.ro/forum/continut/Cura-de-slabire/15974/JURNALU...

www.tidolaricetta.it/ricette/contorni/vari/ricetta-funghi-t...

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Note added at 3 days12 hrs (2009-01-05 08:32:18 GMT)
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trebuie sotata cu usturoi si patrunjel, adica...

Cristina Bolohan
Romania
Native speaker of: Native in RomanianRomanian
Note to reference poster
Asker: Mie nu-mi spune ce anume va fi facuta (ciuperci, vinete sau ce). Fraza este exact aceea pe care am pus-o:E’ da fare trifolata.... Adica? Trebuie facuta... cum?

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