| 释义 |
pappardelle, n. Cookery.
Brit. |ˌpapɑːˈdɛli|, |ˌpapəˈdɛli|, U.S. |ˌpɑpɑrˈdɛli|
Forms: 18– pappardelle, 19– papardelle, 19– perpadelle
[‹ Italian pappardelle, plural of pappardella (1345), probably > v.1) + -ella, diminutive suffix (see -ella suffix).]
A kind of pasta in the form of broad flat ribbons, similar to tagliatelle but wider, traditionally served with a meat (esp. game) sauce.
1899J. Ross Leaves from our Tuscan Kitchen 66 Place the pappardelle (the strips of paste) on a hot dish. 1937G. Frankau More of Us xvi. 165 Neither Circe's bortsch, Her sole with lobster claws, nor golden pheasant Garnished with pappardelle di Firenze, Roused in a yeoman's breast your fan's true frenzy. 1954E. David Ital. Food 90 Cook the pappardelle (wide ribbon noodles), which can be either home made or bought in Italian groceries, in plenty of boiling salted water for 10–15 minutes. 1977G. Bugialli Fine Art Ital. Cooking 146 Sometimes the wider pappardelle are used with meat sauce if the hare sauce is not available. 2000N.Y. Press 29 Mar. ii. 27/2 A typical night might find risotto with peas and asparagus bathed in a limpid butter sauce, or papardelle with toscani peppers. |