Comments on: Parmigiana di Melanzane http://www.transparent.com/italian/parmigiana-di-melanzane/ Language and Culture of the Italian-Speaking World Thu, 09 Feb 2012 07:27:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Serena http://www.transparent.com/italian/parmigiana-di-melanzane/comment-page-1/#comment-537 Serena Sun, 04 Oct 2009 18:24:24 +0000 http://www.transparent.com/italian/?p=180#comment-537 Salve William, ancora non ho trovato la ricotta salata e penso che Chicago sia un po’ troppo lontana per me. Se non riesco a trovarla usero’ il pecorino stagionato, possibilmente quello romano, che e’ molto salato. Sono sicura che sara’ ottimo lo stesso. A presto! Salve William,

ancora non ho trovato la ricotta salata e penso che Chicago sia un po’ troppo lontana per me. Se non riesco a trovarla usero’ il pecorino stagionato, possibilmente quello romano, che e’ molto salato. Sono sicura che sara’ ottimo lo stesso.

A presto!

]]> By: William Auge http://www.transparent.com/italian/parmigiana-di-melanzane/comment-page-1/#comment-536 William Auge Wed, 30 Sep 2009 02:12:33 +0000 http://www.transparent.com/italian/?p=180#comment-536 Ciao Serena, sorprendentemente ho trovato ricotta salata a chicago al negozio alimentare italiano. Purtroppo, quel negozio di recente ha cessato l'attivita. Buona fortuna con la tua ricerta. Dimmi se ti piace la ricetta. auguri, William Ciao Serena,
sorprendentemente ho trovato ricotta salata a chicago al negozio alimentare italiano. Purtroppo, quel negozio di recente ha cessato l’attivita. Buona fortuna con la tua ricerta.
Dimmi se ti piace la ricetta.

auguri, William

]]> By: Serena http://www.transparent.com/italian/parmigiana-di-melanzane/comment-page-1/#comment-535 Serena Mon, 28 Sep 2009 19:17:27 +0000 http://www.transparent.com/italian/?p=180#comment-535 Grazie mille per la ricetta, la provero’ appena avro’ trovato la ricotta salata, che e’ tipica siciliana, ma non e’ comune qui in Lunigiana. A presto! Serena Grazie mille per la ricetta, la provero’ appena avro’ trovato la ricotta salata, che e’ tipica siciliana, ma non e’ comune qui in Lunigiana.

A presto!

Serena

]]> By: William Auge http://www.transparent.com/italian/parmigiana-di-melanzane/comment-page-1/#comment-534 William Auge Mon, 21 Sep 2009 14:06:18 +0000 http://www.transparent.com/italian/?p=180#comment-534 Salve Serena, ecco la ricetta della pasta alla norma. 2 lbs. pompodori, sbucciato e quarto 1/2 tazza di olio di oliva 1/2 cipola, tritato 2 spicchi d'aglio,sminuzzato sale e pepe olio far friggere la melazana 1 melazana grande,affettare 1 lb. penna pasta 1/2 tazza di basilica ricotta salata grattugiato Heat the olive oil in large saucepan, add the onion and garlic, saute until translucent. Add the tomatoes, season with salt and pepper, cover and cook until all liquid has evaporated. Heat oil for frying eggplant, fry until golden brown, drain on paper towels. Prepare the pasta, toss with fried eggplant, tomato sauce and basil leaves. Sprinkle with ricotta salata. Spero tu capisci il mio italiano. Io godo il tuo blogs sulla lingua italiana. Grazie molto! buon cucinando, William Salve Serena,
ecco la ricetta della pasta alla norma.

2 lbs. pompodori, sbucciato e quarto
1/2 tazza di olio di oliva
1/2 cipola, tritato
2 spicchi d’aglio,sminuzzato
sale e pepe
olio far friggere la melazana
1 melazana grande,affettare
1 lb. penna pasta
1/2 tazza di basilica
ricotta salata grattugiato

Heat the olive oil in large saucepan, add the onion and garlic, saute until translucent. Add the tomatoes, season with salt and pepper, cover and cook until all liquid has evaporated.
Heat oil for frying eggplant, fry until golden brown, drain on paper towels.
Prepare the pasta, toss with fried eggplant, tomato sauce and basil leaves. Sprinkle with ricotta salata.

Spero tu capisci il mio italiano. Io godo il tuo blogs sulla lingua italiana. Grazie molto!

buon cucinando, William

]]> By: Serena http://www.transparent.com/italian/parmigiana-di-melanzane/comment-page-1/#comment-533 Serena Tue, 15 Sep 2009 11:56:01 +0000 http://www.transparent.com/italian/?p=180#comment-533 Ciao Vince! I only have a dial-up connection, so I don’t tend to listen to the Word of the Day, because it takes ages to load it and play it, therefore I can’t check the pronunciation. However, as a rule, the Italian language has only got two cases of silent letters, i.e. the letter “h” which is a symbol rather than a letter, and the “i” after the letters “c” or “g” followed by another vowel, such as “ciao” or “giorno”. Each one of the five vowels has got only one pronunciation. Well, “e” and “o” can be open or close, but they don’t change drastically. From my personal experience of teaching Italian to foreigners for many years, I know that many people cannot hear the “e” at the end of “grazie”, and tend to pronounce it as an “a”, i.e. they say “grazia”. Another common mistake is that they don’t hear the “u” in “buongiorno” and pronunce it “bongiorno”. A presto, Serena Ciao Vince! I only have a dial-up connection, so I don’t tend to listen to the Word of the Day, because it takes ages to load it and play it, therefore I can’t check the pronunciation. However, as a rule, the Italian language has only got two cases of silent letters, i.e. the letter “h” which is a symbol rather than a letter, and the “i” after the letters “c” or “g” followed by another vowel, such as “ciao” or “giorno”. Each one of the five vowels has got only one pronunciation. Well, “e” and “o” can be open or close, but they don’t change drastically. From my personal experience of teaching Italian to foreigners for many years, I know that many people cannot hear the “e” at the end of “grazie”, and tend to pronounce it as an “a”, i.e. they say “grazia”. Another common mistake is that they don’t hear the “u” in “buongiorno” and pronunce it “bongiorno”.

A presto, Serena

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