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French to English translations [PRO] Cooking / Culinary / A company that specialise
French term or phrase:Poêlée di pasta
This appears as a dish on a menu. Any ideas how to render this in English? Unfortunately the client is not available to give me any more information on the exact dish, so the translation needs to be vague-ish.
It's definitely looking as though you are quite right about this not being about a posh restaurant at all, but a manufacturer of catering products! Maybe I'm confusing this set of questions with something else. I have to say, I normally just look at the evidence posted with each particular question - like most people, I believe - as of course we don't normally have time to chase around looking for previously-posted details (as one or two previous Askers have seemed to believe!) So my mistake, although this does of course highlight the benefits of posting all the relevant info with every Question, and not relying on info already posted in previous ones! On this occasion, I thought I was being clever to "remember" the context from previous Questions... hmmm!
Oh Heavens, of course not! I was at pains to specifically say "at home" — it would probably be against regulations in a restaurant anyway! And I don't believe this is a "restaurant in Italy" at all — it seems to be in France, and in any case, not a restaurant at all; this much context, Asker has already kindly given us, and I guess if there is little more, this is probably because it is talking about fairly broad, generic categories of products, rather than some specific dish (whence the danger of over-interpretation) Naturally, in a professional context, we'd be talking about either fresh pasta, or past cooked specially for the purpose! I think this is actually a manufacturer of catering frozen products — so not THAT high quality a restaurant, if it uses frozen foods anyway!
I'm glad you mentioned this isn't about dried pasta! However, I don't think I'd be terribly tempted by anything using leftovers in a restaurant - even though I do love, e.g., a good old Bubble and Squeak at home! I seem to remember that these questions are/were about a high-class restaurant somewhere in Italy (again, more info from the Poster would be helpful, or even - dare I say(?) - essential if any sort of informed Answer is being solicited. However, IF my memory is serving me well, then "Poêlée" is already an exoticism in the ST, and this should therefore most probably be preserved in the TT.
It's important to bear in mind that this isn't of course DRIED pasta! If we do it at home, it is quite likely to be left-over cooked pasta — or of course fresh pasta!
You’re right, of course - however I find it hard to get my head around frying pasta! In any case, I still don’t think we have enough information to actually make an informed decision regarding the correct translation! But perhaps I’m overthinking this, and simply “Pasta Poêlée” might do the trick!
Personally, I see nothing wrong with cooking this sort of dish in a (frying) pan — this is exactly how we've always cooked stir-fries in the UK, and to this day, it is the way the instructions tell us to cook 'poêlées' we buy in the frozen food section. And for a very long tim, there has bee nothing specifically 'Asian' about stir-fries — they come in all shapes and nationalities, cf. 'poêlée paysanne' here in France, and myriad other types of stir-fry in the UK.
Speedy Skillet Pasta Bake Recipe | myfoodbook myfoodbook.com.au › recipes › show › speedy-skillet-pasta-bake stove top pasta casserole from myfoodbook.com.au Rating 4.7 (10) · 40 mins Cheesy bolognese pasta bake made speedy in a skillet. An easy one pan pasta bake recipe made with leftover bolognese.
Baked Skillet Pasta With Cheddar and Spiced Onions Recipe cooking.nytimes.com › recipes › 1019853-baked-skillet-pasta-with-chedda... stove top pasta casserole from cooking.nytimes.com Rating 4.0 (1,102) · 1 hr Stir pasta, reserved pasta water, and parsley into skillet with tomato sauce. Top with reserved browned onions, Cheddar and Parmesan. Transfer to oven and bake ...
although we do tend to lump these all together, don't forget that the deeper ones (for stews, casseroles, vegetables, - cooked with liquid) are called pots or saucepans (NB, only one word!) whereas frying pans (often generally referred to as "pans") are used for frying (or sautéing). So, strictly speaking, these are not interchangeable. As I can't imagine any pasta being cooked in a shallow frying pan, and if you're choosing between pot or pan, I'd definitely opt for pot. However, I don't think you have enough to go on to make an informed decision. My sympathy is with you and not with the outsourcer who appears to have scarpered without leaving sufficient information!
Pasta Primavera is too specific imo. (Pasta primavera is an American dish that consists of pasta and fresh vegetables, invented in the 1970s.https://en.wikipedia.org/wiki/Pasta_primavera ). I agree with pasta stir fry as a good/safe solution in this context-free case
peer agreement (net): +7