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Rates per language pair: Da Italiano a Inglese - Tariffa standard: 0.13 USD a parola / 35 USD all'ora Da Giapponese a Inglese - Tariffa standard: 0.13 USD a carattere / 35 USD all'ora
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Traduzioni di prova presentate: 1
Da Italiano a Inglese: Pasta all'Amatriciana General field: Altro Detailed field: Cucina/Arte culinaria
Testo originale - Italiano Pasta all’Amatriciana
Ingredienti
Spaghetti N°5 320 g
Peperoncino fresco 1 g
Olio extravergine d'oliva 10 g
Pecorino romano da grattugiare 75 g
Guanciale 100 g
Pomodori pelati (o passata) 350 g
Vino bianco 50 g
Pepe nero 1 pizzico
Preparazione
Per preparare gli spaghetti all’amatriciana per prima cosa iniziate tagliando il vostro peperoncino a listarelle molto sottili (1). Dopo prendete il guanciale, eliminate la cotenna dura e tagliatelo a fettine sottili e quindi a listarelle dello spessore di circa 0,5 cm (2). Prendete ora una padella antiaderente e versatevi un filo di olio (3). Nella pentola versate il guanciale tagliato a listarelle (4): mescolatelo aiutandovi con una spatola affinchè la cottura sia uniforme (5). La parte grassa del guanciale deve diventare trasparente. Sfumate ora il guanciale con il vino bianco (6) e lasciate evaporare, continuando a cuocere.
Aggiungete il peperoncino (7). Quando il vino sarà sfumato, togliete quindi dal fuoco il guanciale, scolate e togliete il guanciale dalla padelle e riponetelo in una ciotolina (8). Tenetelo da parte al caldo. Nel frattempo procedete con la preparazione dei pelati. Tagliateli a metà e privateli dei semini interni (9).
Versate i pelati nella padella in cui avete fatto cuocere il guanciale affinchè assorba il suo sughetto di cottura rimasto nella padella (10). Cuocete il pomodoro fino a che esso non risulti totalmente disciolto. A questo punto prendete un tegame capiente e versatevi l’acqua. Portate a bollore e salate. Quando l’acqua ricomincia a bollire versate gli spaghetti (11). Quando sono al dente scolateli (12).
Versate quindi gli spaghetti nella padella in cui state facendo sciogliere i pelati ed aggiungete il guanciale che avete tenuto al caldo (13). Mescolate bene gli spaghetti con il sugo ed il guanciale per amalgamare bene gli ingredienti. A questo punto grattugiate il pecorino sui vostri spaghetti (14) e macinate del pepe nero per conferire ai vostri spaghetti all’amatriciana un sapore ancora più deciso.
Traduzione - Inglese Pasta all’Amatriciana
Ingredients:
Spaghetti N°5 320 g
Fresh chili pepper 1 g
Extra Virgin Olive Oil 10 g
Pecorino Romano (Grated) 75 g
Salted Pig cheek 100 g
Peeled or pureed tomatoes 350 g
White Wine 50 g
Black Pepper 1 pinch
Preparation
Begin by cutting your chili pepper into very fine ribbons (1). After, take the pork cheek and remove the tough rind, then cut into thin ribbons, about .5cm in thickness.(2). Now take a non-stick pan and pour in some oil.(3). Add the cut pork cheek to the pan (4): mix with a spatula until it is uniformly cooked (5). The fat should become transparent. Stir in the white wine (6) and continue to cook until it evaporates.
Add the chili pepper (7). Once the wine has dissipated, take the pork off the heat, removing it from the pan, reserving it in a bowl (8). Make sure to keep it warm. Now we will begin preparation on the tomatoes. Cut them in half, and remove the seeds (9).
Add the tomatoes to the pan in which you just cooked the pork, so it can soak up the flavor that remains (10). Cook the tomatoes until they are not quite completely dissolved. At this point, take a large pan and fill it with water. Bring it to a boil, and add salt. Once the water reaches a boil again, add the spaghetti. (11). Drain the spaghetti once it is cooked "al dente" (just a little firm). (12). Add the spaghetti to the pan in which you were cooking the tomatoes and add the pork cheek that you've been keeping warm. (13). Mix the spaghetti with other ingredients until they are well combined. Grate the pecorino romano over your spaghetti (14), and grind some fresh black pepper onto it to convey a stronger flavor to your Spaghetti all'Amatriciana.
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Esperienza
Anni di esperienza: 11 Registrato in ProZ.com: Aug 2016.
I have been studying languages ever since I can remember. It's always been a passion of mine. While I DO enjoy learning many languages, my two strongest are Italian and Japanese.
I have a BA in Italian studies from the Nazareth College of Rochester, where I had the good fortune to work at the Case Italiana alongside native Italian speakers for three years. I also had the wonderful experience of studying in Pescara, Italy for nine months. While in Italy I practiced my translation skills on a daily basis for many of my friends who spoke less Italian than I did.
Back in in the States, I continued learning Italian and translated for members of the Italian American community who brought personal letters or recipes in Italian.
Throughout my high school and college career I studied Japanese with privet tutors, and even took the SATII in order to have that count as my high school language. After my study abroad experience in Italy I wanted to experience something similar in Japan, so I located a program that would allow me to study and live in Japan. I spent six months living and studying in Japan. While in Japan I lived with a host family and spoke with them exclusively in Japanese for six months. Much like in Italy It was my job to translate everything from daily conversations with people at the store, to contracts for buying mobile phones and bank transactions for friends who did not speak Japanese.
After a brief stint back in America, I located a job in Nagoya Japan and have been living here since December 2015 alongside my fiance (who speaks no Japanese). Once again I am a translator, or as they say "a universal translator."
My specializations include day to day processes and I am paricularly good at translating recipes in both Italian and Japanese.
Parole chiave: Italian, Japanese, English, cooking, food, animals, literature, books, translator, translation. See more.Italian, Japanese, English, cooking, food, animals, literature, books, translator, translation, interpreter, interpretation. See less.
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