Italian

[English]

Terms in Italian 831-840 of 10470

anguelle

/ahn-GWEHL-leh/
[Italian]

A name in the Marche for the big-scale atherine, a type of atherine similar to the sand smelt. A marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait. This fish grows up to 12 cm.

anguidda

/ahn-goo-EED-dah/
[Italian] plural anguidde

A name in Sicily for the eel

anguilla

/ahn-goo-EEL-lah/
[Italian] plural anguille

Eel

anguilla affumicata

/ahn-goo-EEL-lah ahf-foo-mee-KAH-tah/
[Italian] plural anguille affumicate

Smoked eel

anguilla al girarrosto

/ahn-goo-EEL-lah ahl jeer-ahr-ROH-stoh/
[Italian]

"Eel roasted on a spit." I am not entirely sure how you thread an eel on to a spit.

anguilla alla brace

/ahn-goo-EEL-lah ahl-lah BRAH-cheh/
[Italian]

Grilled eels from the Tiber or lake Trasimeno in Umbria.

anguilla alla commácchio

/ahn-goo-EEL-lah ahl-lah kohm-MAHK-kyoh/
[Italian]

Skinned eel, stewed with onion, rosemary and a splash of vinegar with tomatoes, from the Commácchio valley, normally served with polenta.

anguilla all'acqua di mare

/ahn-goo-EEL-lah ahl-LAH-kwah dee MAH-reh/
[Italian]

"Eels with seawater." Baby eels covered with seawater and then dried in the sun.

anguilla alla fiorentina

/ahn-goo-EEL-lah ahl-lah fyor-ehn-TEE-nah/
[Italian]

"Eel in the style of Florence." Whole eels rolled in breadcrumbs and baked with olive oil, wine, fresh herbs, particularly sage and garlic.

anguilla alla griglia

/ahn-goo-EEL-lah ahl-lah GREE'lyah/
[Italian]

Eels boned and cut into sections, seasoned and grilled until slightly charred.