I-cannelloni ene-Tube (okuvame ukubizwa ngokuthi "manicotti" e-US), cishe yaba khona ngesikhathi esithile phakathi kuka-1890 no-1920, ngoba u-Pellegrino Artusi, owayengashesha ukwengeza zokupheka ezintsha encwadini yakhe ye-encyclopedic ka-1890 ngesidlo sase-Italian esifundeni saseLatin, i- La scienza Cucina e l'arte di mangiar bene ("I-Science of Cuisine kanye ne-Art of Eating Well"), ayisho, kuyilapho u-Ada Boni, ebhala ngo-1929, enza kanjalo.
Nansi i-classic, iresiphi elula kakhulu ye-cannelloni / manicotti enenhliziyo egcwalayo yokugcwalisa kanye ne-creamy e- cream e-chamel .
[Ehlelwe, iguquliwe futhi yandiswa nguDanette St. Onge ngoMashi 26, 2016.]
Okuzokwenza
- 1 amakhilogremu ama-cannelloni amagobolondo (sebenzisa izinkomishi ezingu-3/3 ufulawa namaqanda amane uma wenza i-pasta ekuqaleni)
- Ukugcwalisa:
- 3 wezipuni ibhotela
- I-1/2 anyanisi encane, ehlutshiwe futhi ehlisiwe
- 2 ama-ounces prosciutto, amaminerali
- 1 yenkomo yenkomo yenkomo
- I-1/2 bay leaf
- 1 ufulawa wezipuni
- 3/4 ipayipi utamatisi, i-blanched, ihlutshiwe, i-seeded futhi iqoshiwe
- I-salt sea usawoti, ukunambitha
- Umswakama omnyama omnyama omusha, ukunambitha
- Gcoba umuthi osanda kukhishwa
- Isinkwa sezinsuku ezingu-1/2 senkomishi (ukukhishwa kususiwe), kukhishwe
- 1 inkomishi ubisi
- 1 amaqanda, ashaywa kancane
- 1 indebe entsha evuliwe iParmigiano-Reggiano
- Gcoba umuthi osanda kukhishwa
- I-Sauce ye-Besciamella (izinkomishi ezimbili):
- Landela le nqubo ekhonjiwe .
Indlela Yokwenza
- Qala ngokwenza inhlama ye-pasta , uma wenza i-pasta entsha kusukela ekuqaleni.
- Ngesikhathi iphumula, lungiselela ukugcwaliswa:
- Hlanganisa i-anyanisi ne-prosciutto ebhotela , futhi uma u-anyanisi elula kakhulu (cishe imizuzu emi-5), engeza i-cow kanye ne-leaf bay. Ukupheka, ugqugquzela, kuze kube yilapho inyama ishubile, imizuzu engaba ngu-5, bese ugoqa ufulawa kanye utamatisi. Isizini ukunambitha ngosawoti, pepper, kanye ne-nutmeg, ukunciphisa ukushisa ukuze kumile, ukumboza, futhi ubambe imizuzu engu-45.
- Ngesikhathi i-sauce igxuma, phuma inhlama uma uqala kusukela ekuqaleni, futhi usike ube ngamasentimitha angu-3 ngama-rectangles angu-4 intshi. Uma i-pasta isinqunyiwe, yipheke izingcezu ezimbalwa ngesikhathi esiningi, amanzi amancane anamanzi (uma usebenzisa amashubhu omisiwe we-pasta, landela izikhombisi zephakheji). Susa i-pasta emanzini ngesipuni slotted ngenkathi kusekhona i- dente , bese ubeka izingcezu embhedeni wesikhumba esinyene , uqaphele ukuba ungabathinti, noma banganamathelana.
- Lapho usuqede usuqedile ukukhipha, ususe ekushiseni bese ulahla iqabunga le-bay. Gcoba isinkwa ubisi cishe imizuzu engama-10 kuze kube yilapho isinkwa sitholwa, bese ucindezela ukukhipha isisindo esiningi (isinkwa kufanele sibe semanzi kepha singadli). Hlanganisa isinkwa esinqunyiwe, amaqanda, noshizi ogayiwe, bese uhlanganisa nenhlanganisela yenyama, uvuselele kuze kube yilapho konke kuqhathaniswa.
- Hlangisa i-ovini ku-425 F.
- Manje usulungele ukugcwalisa i-cannelloni yakho: faka ezinye zokugcwalisa eceleni komkhawulo owedlule wekhasi lokuqala le-pasta, uligoqe ukuze wenze isilinda, bese ulibeka endaweni yokupheka okuphekwe kahle. Phinda inqubo kuze kudlule pasta nokugcwaliswa konke okusetshenzisiwe phezulu. Uma usebenzisa amashubhu we-pasta ngaphambi kwesikhathi: sebenzisa i-spoon ukuze uthathe tube ngayinye kanye nokugcwalisa inyama.
- Lungiselela izinkomishi ezimbili ze- besciamella sauce ngokulandela imiyalelo ehambisana nesinyathelo ngesinyathelo lapha .
- Thela i- besciamella phezu kwe-cannelloni, uthule konke nge-Parmigiano encane kakhulu egayiwe bese uyibeka ngebhotela elincane, bese ubhalela imizuzu engu-10-15 noma kuze kube yilapho phezulu kunesihenqo segolide. Khonza ushisayo, ngewayini elibomvu elinesizotha njenge-Chianti noma i-Dolcetto evelele.