. . . . . . . . . "13603935"^^ . "Pring\u00E1 is a Spanish dish popular in Andalusia. It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat slow-cooked for many hours until the meat falls apart easily. Pieces of crusty bread are used to pull away a little meat, sausage, and fat. It is a social dish eaten around the family dinner table. Pring\u00E1 is usually part of other dishes, most often added to chickpea puchero, eaten either after the liquid is taken as soup, or with the liquid."@en . . . "Le pring\u00E1 (de pringar, en raison de la mani\u00E8re traditionnelle de le consommer) est le nom donn\u00E9 aux ingr\u00E9dients carn\u00E9s du puchero ou rago\u00FBt andalou, c'est-\u00E0-dire la viande - boudin, flanchet, poulet, etc. -, le boudin noir, le chorizo et le lard, qui, une fois cuits avec le reste du rago\u00FBt, sont \u00E9miett\u00E9s et piqu\u00E9s avec des morceaux de pain pour \u00EAtre consomm\u00E9s en second plat, ou broy\u00E9s et tartin\u00E9s sur du pain. Les montaditos de pring\u00E1, servis en tapa, sont particuli\u00E8rement appr\u00E9ci\u00E9s. Il est commercialis\u00E9 industriellement comme p\u00E2t\u00E9. Il est \u00E9galement utilis\u00E9 comme ingr\u00E9dient dans d'autres recettes plus \u00E9labor\u00E9es, notamment les croquettes. C'est un plat typique de l'Andalousie."@fr . "1169"^^ . . . . . "Pring\u00E1 is a Spanish dish popular in Andalusia. It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat slow-cooked for many hours until the meat falls apart easily. Pieces of crusty bread are used to pull away a little meat, sausage, and fat. It is a social dish eaten around the family dinner table. Pring\u00E1 is usually part of other dishes, most often added to chickpea puchero, eaten either after the liquid is taken as soup, or with the liquid."@en . . . . . . "Pring\u00E1"@fr . "\uD504\uB9C1\uAC00(\uC2A4\uD398\uC778\uC5B4: pring\u00E1)\uB294 \uC548\uB2EC\uB8E8\uC2DC\uC544 \uC2DC\uACE8\uC5D0\uC11C \uB300\uC911\uC801\uC778 \uC2A4\uD398\uC778 \uC694\uB9AC\uC774\uB2E4. \uC1E0\uACE0\uAE30\uB098 \uB3FC\uC9C0\uACE0\uAE30 \uCC1C, \uCD08\uB9AC\uC18C\uC640 \uBAA8\uB974\uC2DC\uC57C \uAC19\uC740 \uBCF4\uC874\uD55C \uC18C\uC2DC\uC9C0, \uC18C \uAE30\uB984\uC774\uB098 \uB3FC\uC9C0\uACE0\uAE30 \uAE30\uB984\uC744 \uC7AC\uB8CC\uB85C \uD558\uC5EC \uACE0\uAE30\uAC00 \uC27D\uAC8C \uB5A8\uC5B4\uC9C0\uB3C4\uB85D \uC624\uB79C \uC2DC\uAC04 \uB3D9\uC548 \uCC9C\uCC9C\uD788 \uC870\uB9AC\uD55C\uB2E4. \uC791\uC740 \uACE0\uAE30, \uC18C\uC2DC\uC9C0, \uC9C0\uBC29\uC744 \uAEBC\uB0BC \uB54C\uC5D0\uB294 \uB531\uB531\uD55C \uAECD\uC9C8\uC774 \uC788\uB294 \uBE75\uC774 \uC0AC\uC6A9\uB41C\uB2E4. \uAC00\uC871\uB4E4\uC774 \uBAA8\uC774\uB294 \uC800\uB141\uC0C1\uC5D0\uC11C \uBA39\uB294 \uC0AC\uD68C\uC801\uC778 \uC694\uB9AC\uC774\uB2E4."@ko . "\uD504\uB9C1\uAC00"@ko . "Pring\u00E1"@en . "Se llama pring\u00E1 (de \u00ABpringar\u00BB,\u200B por la forma tradicional de comerla) a los ingredientes c\u00E1rnicos del puchero o del cocido andaluz, es decir, a la carne \u2014magro, falda, pollo, etc\u00E9tera\u2014, morcilla, chorizo y tocino, que, una vez cocinados junto al resto del guiso, se desmenuzan y pringan con trozos de pan para tomarlos como segundo plato, o bien se trituran para untarlos en pan. Son particularmente populares los montaditos de pring\u00E1, que se sirven como tapa. Se comercializa industrialmente a modo de pat\u00E9.\u200B Tambi\u00E9n se usa como ingrediente de otras recetas m\u00E1s elaboradas, particularmente croquetas. Es un plato t\u00EDpicamente andaluz."@es . . "Le pring\u00E1 (de pringar, en raison de la mani\u00E8re traditionnelle de le consommer) est le nom donn\u00E9 aux ingr\u00E9dients carn\u00E9s du puchero ou rago\u00FBt andalou, c'est-\u00E0-dire la viande - boudin, flanchet, poulet, etc. -, le boudin noir, le chorizo et le lard, qui, une fois cuits avec le reste du rago\u00FBt, sont \u00E9miett\u00E9s et piqu\u00E9s avec des morceaux de pain pour \u00EAtre consomm\u00E9s en second plat, ou broy\u00E9s et tartin\u00E9s sur du pain. Les montaditos de pring\u00E1, servis en tapa, sont particuli\u00E8rement appr\u00E9ci\u00E9s. Il est commercialis\u00E9 industriellement comme p\u00E2t\u00E9. Il est \u00E9galement utilis\u00E9 comme ingr\u00E9dient dans d'autres recettes plus \u00E9labor\u00E9es, notamment les croquettes. C'est un plat typique de l'Andalousie."@fr . . . . . . . "970960320"^^ . . . . . . . "\uD504\uB9C1\uAC00(\uC2A4\uD398\uC778\uC5B4: pring\u00E1)\uB294 \uC548\uB2EC\uB8E8\uC2DC\uC544 \uC2DC\uACE8\uC5D0\uC11C \uB300\uC911\uC801\uC778 \uC2A4\uD398\uC778 \uC694\uB9AC\uC774\uB2E4. \uC1E0\uACE0\uAE30\uB098 \uB3FC\uC9C0\uACE0\uAE30 \uCC1C, \uCD08\uB9AC\uC18C\uC640 \uBAA8\uB974\uC2DC\uC57C \uAC19\uC740 \uBCF4\uC874\uD55C \uC18C\uC2DC\uC9C0, \uC18C \uAE30\uB984\uC774\uB098 \uB3FC\uC9C0\uACE0\uAE30 \uAE30\uB984\uC744 \uC7AC\uB8CC\uB85C \uD558\uC5EC \uACE0\uAE30\uAC00 \uC27D\uAC8C \uB5A8\uC5B4\uC9C0\uB3C4\uB85D \uC624\uB79C \uC2DC\uAC04 \uB3D9\uC548 \uCC9C\uCC9C\uD788 \uC870\uB9AC\uD55C\uB2E4. \uC791\uC740 \uACE0\uAE30, \uC18C\uC2DC\uC9C0, \uC9C0\uBC29\uC744 \uAEBC\uB0BC \uB54C\uC5D0\uB294 \uB531\uB531\uD55C \uAECD\uC9C8\uC774 \uC788\uB294 \uBE75\uC774 \uC0AC\uC6A9\uB41C\uB2E4. \uAC00\uC871\uB4E4\uC774 \uBAA8\uC774\uB294 \uC800\uB141\uC0C1\uC5D0\uC11C \uBA39\uB294 \uC0AC\uD68C\uC801\uC778 \uC694\uB9AC\uC774\uB2E4."@ko . . . . . . . . . . . . . . . . . "Se llama pring\u00E1 (de \u00ABpringar\u00BB,\u200B por la forma tradicional de comerla) a los ingredientes c\u00E1rnicos del puchero o del cocido andaluz, es decir, a la carne \u2014magro, falda, pollo, etc\u00E9tera\u2014, morcilla, chorizo y tocino, que, una vez cocinados junto al resto del guiso, se desmenuzan y pringan con trozos de pan para tomarlos como segundo plato, o bien se trituran para untarlos en pan. Son particularmente populares los montaditos de pring\u00E1, que se sirven como tapa. Se comercializa industrialmente a modo de pat\u00E9.\u200B Tambi\u00E9n se usa como ingrediente de otras recetas m\u00E1s elaboradas, particularmente croquetas. Es un plato t\u00EDpicamente andaluz."@es . . . . "Pring\u00E1"@es . .