Portuguese cuisine/ja: Difference between revisions

Line 112:

[[File:Collard Leaves.jpg|thumb|right|ポルトガルで「''couve-galega''」として知られる''[[:en:Brassica oleracea|Brassica oleracea]] var. viridis'' ]]

~~<div lang="en" dir="ltr" class="mw-content-ltr">~~

~~Vegetables that are popular in Portuguese cookery include numerous~~ [[cabbage]] ~~and~~ [[Collard (plant)|~~collard~~]] ~~varieties,~~ [[Brussels sprout|~~sprouts~~]]~~(traditionally collected from turnips and different cabbage shoots) tomatoes, onions and~~ [[pea]]~~s. There are many~~ [[~~starch~~]]~~y dishes, such as ''~~[[~~feijoada~~]]''~~, a rich~~ [[~~Common bean~~|~~black bean~~]] ~~stew with beef and pork, and~~ ''[[~~açorda~~]]''~~, a Portuguese bread soup. Numerous ’’cozido’’ stews are prepared from~~ [[kale]], [[white bean]]s, [[red bean]]~~s, Catarino and Bragançano,~~ [[fava bean]]~~s, black eyed beans. Several [[pumpkins]] like~~ ''menina'' ~~and~~ ''porqueira'' ~~varietals, are used in soups and soufflés.~~

数多くの野菜とでんぷん質が豊富なスープやブロスの一つが''caurdo''または''caldo à Lavrador''で、キャベツ、赤インゲン豆、ジャガイモ、プロシュートの塊、小麦粉で作られたスープである。

~~One of numerous vegetable and starch rich soups and broths is~~ ''caurdo'' or ''caldo à Lavrador''~~, a soup made of cabbage, red beans, potatoes, prosciutto chunks and wheat flour.~~

~~</div>~~

@@ Line 112: / Line 112: @@
 [[File:Collard Leaves.jpg|thumb|right|ポルトガルで「''couve-galega''」として知られる''[[:en:Brassica oleracea|Brassica oleracea]] var. viridis'' ]]
-<div lang="en" dir="ltr" class="mw-content-ltr">
+ポルトガル料理で人気の野菜には、数種類の[[cabbage/ja|キャベツ]]や[[Collard (plant)/ja|コラード]]、[[Brussels sprout/ja|芽キャベツ]]（伝統的にカブや様々なキャベツの新芽から採れる）、トマト、玉ねぎ、[[pea/ja|エンドウ豆]]などがある。[[feijoada/ja|フェジョアーダ]]のような[[Common bean/ja|黒豆]]と牛肉、豚肉を煮込んだ濃厚な[[シチュー]]や、ポルトガル風パンのスープである''[[açorda/ja|アソルダ]]''など、[[starch/ja|でんぷん質]]の多い料理も多い。数多くの''cozido''（煮込み料理）には、[[kale/ja|ケール]]、[[white bean/ja|白インゲン豆]]、[[red bean/ja|赤インゲン豆]]、カタリーノ豆、ブラガンサーノ豆、[[fava bean/ja|ソラマメ]]、黒目豆などが使われる。''menina''や''porqueira''といった数種類の[[pumpkins/ja|カボチャ]]は、スープやスフレに使われる。
-Vegetables that are popular in Portuguese cookery include numerous [[cabbage]] and [[Collard (plant)|collard]] varieties, [[Brussels sprout|sprouts]](traditionally collected from turnips and different cabbage shoots) tomatoes, onions and [[pea]]s. There are many [[starch]]y dishes, such as ''[[feijoada]]'', a rich [[Common bean|black bean]] stew with beef and pork, and ''[[açorda]]'', a Portuguese bread soup. Numerous ’’cozido’’ stews are prepared from [[kale]], [[white bean]]s, [[red bean]]s, Catarino and Bragançano, [[fava bean]]s, black eyed beans. Several [[pumpkins]] like ''menina'' and ''porqueira'' varietals, are used in soups and soufflés.
+数多くの野菜とでんぷん質が豊富なスープやブロスの一つが''caurdo''または''caldo à Lavrador''で、キャベツ、赤インゲン豆、ジャガイモ、プロシュートの塊、小麦粉で作られたスープである。
-One of numerous vegetable and starch rich soups and broths is ''caurdo'' or ''caldo à Lavrador'', a soup made of cabbage, red beans, potatoes, prosciutto chunks and wheat flour.
-</div>
 <div lang="en" dir="ltr" class="mw-content-ltr">