Gastronomic Days of Perol Meat
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Jornades gastronòmiques de la Carn de Perol
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Font: NLLB
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The gastronomic days of the Meat of Perol arrive at Can Baldiri.
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Les jornades gastronòmiques de la Carn de Perol arriben a Can Baldiri.
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Font: NLLB
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It is cooked in the oven in a clay casserole or pot.
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Es cuina al forn en una cassola de fang o perol.
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Font: Covost2
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The traditional dish is ull ros beans served with botifarra de perol sausage. CHARACTERISTICS OF THE PRODUCT
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El plat tradicional és el fesol de l’ull de ros bullit acompanyant una botifarra de perol.
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Font: MaCoCu
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The oil is passed through a colander and we put them back in the pan.
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L’oli el passem per un colador i el tornem a abocar dins el perol.
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Font: MaCoCu
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It was necessary to heat the chickpea pot with its firewood and make good hoe handles, which were much needed.
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Calia escalfar amb la seua fusta el perol de cigrons i fer bons mànecs d’aixada, que falta feien.
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Font: Covost2
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Think for a moment about the tragedy of adding something to the cauldron as a side for the rice.
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Pense per un moment en la tragèdia de posar al perol alguna cosa per a acompanyar l’arròs fadrí.
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Font: Covost2
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Breast meat, meat of few profit.
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Carn de pit, carn de poc profit.
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Font: Covost2
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What is born of flesh is flesh and what is born of spirit is spirit.
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De la carn en neix carn, de l’Esperit en neix Esperit.
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Font: MaCoCu
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Lamb meat and pork meat can vary between red meat or white meat, depending on the age of the animal or the part of the body that is consumed.
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La carn de corder i la carn de porc poden variar entre carn roja o carn blanca, depenent de l’edat de l’animal o de la part del cos que es consumisca.
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Font: MaCoCu
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