Differenze tra le versioni di "Translations:Pasticciotto/2/en"

Da SAC Terre di Lupiae .
(Creata pagina con "For the preparation, a “boat shape” is made in short pastry in which a large quantity of crema pasticcera is placed. Afterwards, this is covered with another layer of shor...")
 
(Nessuna differenza)

Versione attuale delle 12:08, 2 feb 2016

Informazioni sul messaggio (contribuisci)
Questo messaggio non ha documentazione. Se sai dove o come è usato questo messaggio, puoi aiutare gli altri traduttori aggiungendo la documentazione a questo messaggio.
Definizione del messaggio (Pasticciotto)
Durante la preparazione, una “barchetta” di pasta frolla accoglie abbondante crema pasticcera, per poi essere ricoperta con un altro strato di pasta frolla. Tra gli ingredienti della pasta deve esserci lo strutto, come prevede l’originaria '''ricetta del ‘700'''.
TraduzioneFor the preparation, a “boat shape” is made in short pastry in which a large quantity of crema pasticcera is placed. Afterwards, this is covered with another layer of short pastry. The short pastry must be made with pig fat, according with the traditional recipe from 18th century.

For the preparation, a “boat shape” is made in short pastry in which a large quantity of crema pasticcera is placed. Afterwards, this is covered with another layer of short pastry. The short pastry must be made with pig fat, according with the traditional recipe from 18th century.

For the preparation, a “boat shape” is made in short pastry in which a large quantity of crema pasticcera is placed. Afterwards, this is covered with another layer of short pastry. The short pastry must be made with pig fat, according with the traditional recipe from 18th century.

Estratto da "http://wiki.culturasalento.it/index.php?title=Translations:Pasticciotto/2/en&oldid=1188"