<\/em>To baste the turkey <\/strong>in Italian needs a “dispendium” of words: ungere la superficie del tacchino con il fondo di cottura usando un pennello<\/em>.<\/p>\n\n\n\n
We can understand why the English language, being so direct, is one of the most largely used.On the other side sometimes the romanticism of Italian language, gives more specificity to a concept. <\/p>\n\n\n\n
Today I want to explain the meaning of the verb Rosolare,<\/em> which is not perfectly translated in English. Dictionaries report “to brown”, “to roast” or even “to seal”.<\/p>\n\n\n\n Rosolare is a verb composed by the root “ros-a” plus the coniugation “are”. Thus: Rosolare <\/em>means “to make it pink with delicacy and sweetness.<\/p>\n\n\n\n Rosolare<\/em> is a verb used in cuisine when a food mostly meat – is “fried” on a low heat until it becomes nice and pink. Rosolare is also used with a metaphoric meaning: for instance, a girl can let a suitor to rosolare a fuoco lento<\/em> – on a low fire – waiting for her response.<\/p>\n\n\n\n It is, in cuisine, the case of the Abbachio alla Romana<\/em>, Lamb Roman style: a simple recipe where the actions must be well calibrated, as well as the amount of the flavor builders.<\/p>\n\n\n\n This is the recipe:<\/strong> Ingredients: In a recipe is practically impossible to stop on a single verb. I used “to roast”. Which is not proper, as someone would tend to heat up the olive oil and toss in the meat on high heat until it becomes brown. No correct. Below the pictures explain how to rosolare<\/em> properly, rather than roasting.<\/p>\n\n\n\n Before adding the meat, the extra virgin olive oil must be warmed up, avoiding to bring it to the smoke point.<\/p>\n\n\n\n The meat should cook slowly, with a constant and pleasant “feezing” noise.<\/p>\n\n\n\n A lid can be put, causing a light steaming, to allow the cooking at the bone.<\/p>\n\n\n\n The color will increase gradually…..<\/p>\n\n\n\n ….until each piece of meat will be well done, nice and roasted a puntino<\/em>.<\/p>\n\n\n\n Golden, succulent, soft and crisp at the same time, inviting, shiny: this is the perfect result of a good rosolare.<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" There are some cooking terms which are un-translate-ble from English to Italian and others from Italian to English. To bake is translated in Italian with a phrase: mettere in fornoTo baste the turkey in Italian needs a “dispendium” of words: ungere la superficie del tacchino con il fondo di cottura usando un pennello. We can understand why the English language, being…<\/p>\n","protected":false},"author":1,"featured_media":1535,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,44],"tags":[],"class_list":["post-1542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-e-storie","category-secondi"],"acf":[],"yoast_head":"\n
Rosa <\/em>in Italian means both the flower – rose – and the color pink. So pink and rose are “married” by the same name: delicacy and sweetness in one word. <\/p>\n\n\n\n
The abbacchio is the baby lamb which has eaten only the mother\u2019s milk.<\/em><\/p>\n\n\n\n
1 kg baby lamb
3 garlic cloves
olive oil
2 salted anchovies
vinegar
rosemary
Roast the pieces of lamb (leg, cage and shoulder, bones included) in olive oil and two whole garlic cloves in a large pan.Pound a garlic clove, and mix with rosmary, anchovies and some vinegar. As the lamb is well roasted, pour out the vinegar emulsion on the meat and stir well, until the vinegar has evaporated. Serve immediately.<\/p>\n\n\n\n![\"\"](\"https:\/\/gigliocooking.com\/wp-content\/uploads\/1-1-16.jpg\")
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