I-pasta ene-tube ebizwa ngokuthi i- cannelloni , eyaziwa nangokuthi i- manicotti e-United States, isifinyelelo esisheshayo esimweni se-gastronomic sase-Italy. I-cookbook ehlonishwayo yase-Italian umbhali uPellegrino Artusi akazange abatshele emsebenzini wakhe wokuzala, La scienza e-cucina e l'arte di mangiar bene, okuyinto waqhubeka nokuvuselela ngezidlo ezintsha kwaze kwaba ngo-1911, ngenkathi umlobi owaziwayo waseRussia u-Ada Boni, ehlanganisa eziningana Cannelloni zokupheka e-cookbook yakhe eyaziwayo ye-1929 Il talismano della felicità .
Ngakho-ke singagcizelela ukuthi lo mbuso ojabulisayo wenziwa ngesikhathi esithile ngasekupheleni kuka-1910 noma ekuqaleni kwawo-1920.
Kuyamangaza ukuthi kwenzeke maduzane ngoba umqondo - ukufaka ishidi le-pasta noma i- crespella (i-Italian efanayo ne-crepe) ibe yipayipi, ukuyibeka, ukuthulula umsila phezu kwalo nokuwubhaka - kulula ngokulula. Kungabuye ukukhiqize imiphumela enhle kakhulu; ngakho-ke i-cannelloni ibe yizidlo ze-classic zokudla, uhlobo oluthile oluvelele emishadweni, i- cenoni (i-New Year's Eve kanye nabadli beKhisimusi nokunye) kanye nomndeni wokuhlangana.
Lokhu akusho ukuthi kufanele uzikhawule ngezikhathi ezikhethekile. Basheshe bakwenze, ikakhulukazi uma usebenzisa amagobolondo we-pasta alungisiwe, futhi enambitha futhi. Njengomlobi wezinsuku zanamuhla, uStefano Milioni uthi, noma yikuphi ukugqoka okusetshenziselwa ama-ravioli noma noma iyiphi enye i-pasta egxile kuyosebenza. Kodwa-ke, njengoba i-cannelloni inkulu kakhulu kunama-ravioli noma i-tortellini ungaphinda uhlanganise izakhi ezinama-cocker efana nama-mushroom aqoshiwe noma ama-shrimp amancane ekugcwaliseni okuzohlinzeka ngokuhlukahluka kokuthungwa kwemidwebo.
Into eyodwa okumele uyikhumbule ukuqinisekisa ukuthi umsizi othulula phezu kwe-cannelloni uma uwahlelile esitsheni sokubhaka kungcono kakhulu uketshezi kunalokho ongakusebenzisa ngokujwayelekile ekukhonzeni nge-pasta, njengoba kuzoba khona ngesikhathi sokubhaka .
Njengoba kunjalo nangamanye amalungiselelo amaningi e-pasta, kunomthelela omkhulu kakhulu wokugcwalisa nama-sauces.
Lapha futhi unezinketho eziningana mayelana nama-shells:
- Ungabenza ekhaya, ngokulungiselela inhlama ye-pasta , ukuyikhipha kancane (mayelana nobukhulu be-dime), bese uyisika ibe ngamasentimitha angu-3 ngamathrekhi angama-intshi angu-4. Ubilise amashidi ambalwa ngesikhathi esisodwa emanzini anosawoti amancane, ususe wona ngenkathi esekhona dente (cishe amaminithi angu-1-2, kungapheli imizuzu engama-3) bese uwabeka ithawula ekhishi elihlanzekile, elihlanzekile. Uma zonke ziphekwe, zigcwalise ngokufaka amathisipuni ambalwa okugcwalisa uhlangothi olude lwawo ngayinye bese uwafaka emathinini, bese uwafaka esitsheni sokubhaka, ohlangothini lwaphansi, bese uwamboza nge-sauce.
- Ungathengisa i-cannelloni noma amakhekhe e-manicotti omisiwe, omisiwe. Zipheke ngokusho kwephakheji, uzihlanganise, bese uzifaka esitsheni sokubhaka. Njengoba lokhu kungase kube nzima ukugcwalisa, ngezinye izikhathi usebenzisa isikhwama sesikhumba / ukuhlobisa esinombukiso omkhulu yindlela elula (futhi ehlelekile).
- Ungenza futhi i-crespelle eyakhayo, i-Italian efanayo ne-crepes, bese uyivula ngokuzungezile njengoba uthanda amapheshana we-pasta. I-Cannelloni eyenziwe nge-crespelle ine-texture enhle kakhulu.
Cannelloni Recipes:
- Cannelloni alla Besciamella
I-Cannelloni / i-manicotti ene-elula, esheshayo inyama yokugcwalisa kanye nomsizi omhlophe olula.
- Isipinashi noRicotta Cannelloni
A classic. Sebenzisa isipinashi esivuthiwe kanye ne-ricotta yekhwalithi enhle ngemiphumela engcono kakhulu. - Izilwane zasolwandle Cannelloni
Esheshayo, elula, futhi enzima kakhulu: Ukukhetha okuhle isenzakalo esikhethekile.
[Ehlelwe nguDanette St. Onge]