Italy gave the world many great creations. Including conquering the whole world of pasta. Varieties of pasta (pasta) so much that it is easy to find one that you like. The main thing is to figure out which dishes are suitable for this or that type of snails, spiral, spaghetti or vermicelli. How to cook macaroni of solid wheat varieties correctly and tasty? Read about it below.
Where did the name of the pasta come from? There are many versions. It is said that once a noble duke from the north of the country served a southern delicacy. Looking at an unfamiliar dish, he said: "Ma caroni!" - that is "Very cute!"
Today you can not find a country that does not eat pasta. Although the birthplace of these "maccheroni" is considered to be Naples. Here, this thick paste with a hole inside and to this day is the most popular. In Italy, the macaroni are treated with special respect. Particularly fond of elegant spaghetti. After all, the progenitors of all pastes: thick and thin, curved and colored ... And their history began many centuries ago, when the cooks rolled out the dough, put on it twigs, rolled into tubes, the stick was deftly removed, and the hollow tubes were dried. Dried "maccheroni" cooked and ate with sauces. Sauces penetrated into the "holes", and the dishes were juicy and satisfying. The poor people used tomatoes, garlic, spices as a sauce. Rich - ham, cheese, olive oil. The production of macaroni became so profitable that only the lazy did not want to do it.
Strangely enough, but there is no classic recipe for pasta. In each region of Italy they prefer certain kinds of pastes, and each hostess has a special dish. As for the word "pasta", it most likely comes from "pasto", which means "to take food".
FORM AND CONTENT
Varieties of pastes very much. Conditionally they can be divided into groups: filamentary (vermicelli), ribbon-like (noodles), tubular (pasta), figured (spiral) and stuffed (variety of ravioli). The Italians gave their names to almost everyone. For example, long and thin - spaghetti, that is, ropes, small and flat - fettuccine (slices), sharp - penne (feathers), bucatini (holey), farfalle (butterfly), oracquite (ears). Depending on the form of pasta, prepare a dish. Among the ones that have won the reputation of some of the best quality pasta is ours. In the pasta products of Russian companies, there are almost all the main types of macaroni of excellent quality.
♦ Fine paste. A thin and short "vermicelli", pasta in the form of grain, alphabet, asterisks, small shells is intended for transparent soups. Especially it is good in home-made soups.
♦ Long, thin paste. Spaghetti, triolli, linguine are perfectly combined with tomato and seafood sauces. The Russian saying "You can not spoil the porridge with oil" does not work here. Italians slightly moisten the dish with sauce, in Russia they love juicy spaghetti, with lots of sauce. Italians serve spaghetti with sauces of medium consistency, for example, from mushrooms or shrimp.
♦ Tubular paste. Ideal for baking. The walls of thick "pasta" can withstand a long thermal treatment. A solid structure makes them suitable for sharp meat sauces and fried vegetables. Pasta of medium size is good as a base for cold and hot salads. Large macaroni with large holes, for example cannelloni, are intended solely for stuffing. Minced meat can be meat, vegetable, as well as cheese. "Snails" are used to make casseroles with fillings from mushrooms, cottage cheese and eggs, fish or vegetables. Filling is laid inside each snail (they are slightly boiled), spread on a baking sheet and baked.
♦ Tape-like paste. Such products as pappardelle, tagliatelle and fettuccini (noodles) are successfully combined with sauces prepared on the basis of cream, butter - butter or several kinds of cheese. And they are not suitable for salads. Eat them hot. This group includes pasta and lasagna. It is used for baking, alternating with a filling of meat, vegetables, fish.
♦ Corrugated curved figures. Pasta in the form of spirals, butterflies, ears well retains sauces. It is suitable for both hot and cold salads. They can be cut vegetables, seafood, ham, cheese, olives. "Feathers" are perfectly combined with a thick sauce of seafood and fish.
Examples of dishes from different types of pasta.
SPAGHETTI ON-MILANSKI
FOR 4 PORTIONS
• 300 g of spaghetti
• salt and pepper
• 2 tbsp. tablespoons olive oil
• 1 onion
• 2 tbsp. spoons of flour
• 1/4 tsp dried herbs
• 3 tbsp. tablespoons tomato puree
• 200 grams of ham
• 100 g of champignons
Boil spaghetti in plenty of salted water. Drain the water, do not let spaghetti cool. Fry the onion in olive oil. Add the flour, mix thoroughly and fry for 2-3 minutes. Remove from heat and pour a little water. Put on fire, add tomato puree, herbs. Bring to a boil until the mixture thickens. Cut the ham and add it to the sauce. Cut the mushrooms and add to the sauce. Then add salt and pepper. Cook for 5-10 minutes. Put the spaghetti on the dish, pour with sauce.
DIETARY DISH
FOR 8 PORTS
• 350 g of snail paste
• 450 g cottage cheese
• 2 tbsp. spoons of wheat flour
• 450 ml of low-fat milk
• 125 grams of grated cheddar cheese
• 1h. spoon of salt
• 1/4 tsp ground black pepper
• 30 grams of grated Parmesan
• 1/4 tsp. Ground nutmeg
Boil the pasta until half-ready without salt. Mix cottage cheese with a small amount of milk. Mix the flour and 50 ml of milk. Pour the rest of the milk, cook until the mixture thickens. Remove from heat, add cottage cheese, cheese, salt, pepper, nutmeg. Lay the pasta in the molds, pour sauce. Sprinkle with Parmesan, bake until golden brown.
SALAD FROM PASTE WITH INDAIL
FOR 4 PORTIONS
• 400 g of paste "feathers"
• 200 g of boiled turkey (can be replaced with chicken)
• olives and olives
• 2 tbsp. spoons of light raisins without pits
• salt, pepper, olive oil to taste
Pour the pasta into a colander. Cut the turkey into strips and add to the pasta. Put olives, olives, raisins. Season with salt, pepper and olive oil. Serve cold, decorate with pepper.
Following our advice on the selection and preparation of various types of pasta, you can prepare dishes from pasta of solid varieties of wheat every day and surprise your home with delicious, useful and varied food. And you will hear more than once from their lips: "I love pasta ...".