| 单词 | mascarpone |
| 释义 | mascarpone, n.
(mæskɑːˈpəʊnɪ, ‖ maskarˈpoːne)
Also mascherpone.
[a. It. mascarpone, mascherpone, f. earlier mascarpa, mascherpo a type of ricotta + -one augmentative suffix,
C. Battisti (Dizionario Etimologico Italiano III, 1975) suggests a possible derivation from L. *manuscarpere ‘to take in the hand, to masturbate’, comparing a S. It. phr. far ricotta ‘to masturbate’ (lit. ‘to make ricotta’).]
A soft, very mild cream cheese originating from the Lombardy region of Italy.
1936A. L. Simon Catechism concerning Cheeses 35 Mascher[p]one, a white, soft and delicate Italian cheese made from fresh cream; made mostly in Lombardy and chiefly in the autumn and winter. 1970House & Garden May 105/1 But they do have mascarpone, officially a cream cheese, but in fact totally lacking any cheesy taste and not unlike clotted cream. 1977E. David Italian Food (rev. ed.) 308 Mascherpone or mascarpone are the fresh little double-cream cheeses sold in white muslin parcels, to be eaten with sugar or fruit. 1986Toronto Star 28 May b7/1 An appetizer one day could be a swordfish paillard with garlic, scallions, tomatoes and smoked salmon mascarpone. 1989Homes & Gardens Dec. 126/3 Beat the egg yolks with the sugar until pale and foamy, then fold in the mascarpone, a tablespoon at a time. |
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