Italian cuisine is always associated with pizza – the most popular dish. Quite easy to prepare pasta is not inferior to it. Translated from Italian, "pasta" is "dough" and in Italy this name defines the class of pasta and, accordingly, dishes made from them.
Translated from Italian, “pasta” is “dough” and in Italy this name defines a class of pasta and, accordingly, dishes from them.
Pasta can be dry and fresh. Dry pasta is a dried semi-finished product for longer storage. Manufacturers adhere to the golden rule - to make pasta only from durum wheat. But no less popular is pasta made from soft varieties with the obligatory addition of eggs. The secret of the product's unsurpassed taste lies in the production technology – the process of extrusion, extrusion and drying. Any pasta can be fresh, but only a small part falls into the hands of housewives on the day of production. It is not subject to long-term storage due to the absence of a drying process. Italian pasta is divided into categories: short shapes and long products.
short forms and long products
- Long pasta is spaghetti, pasta with the ability to wind them on a fork. They vary in shape and can be very thin spaghettini and quite thick - spaghettini, flat, round, hollow or solid. They are used in many dishes and are flavored with any thick sauce.
- Ribbon pasta - has the form of a long ribbon 1 cm wide, like fettuccine and 5 mm, like tagliatelle and 2 cm, like parpadelle. The tapes are collected in sockets. Thanks to its porous structure, ribbon pasta perfectly retains meat, cream or classic Bolognese sauce.
Tapes are collected in nests
- Products in the form of tubes of small or large tubes, cut straight or horizontally - rigatoni, corrugated horns, manicotti, penne, tubini.
- Pasta in the form of butterflies, spirals, wheels and all kinds of figures.
- Pasta for stuffing.
wheels and all kinds of figures
For this dish, a special paste is made, which is convenient for stuffing. It can be huge "shells" or flat sheets of dough for baking - lasagna. But, in most cases, cannelloni are stuffed - large tubes. Usually, minced meat is made from meat, vegetables, cheese or mushroom stew. Not only is this dish easy to make, but it's also quite hearty and delicious, like all Italian dishes.
vegetables
First, minced meat is prepared, which includes finely chopped garlic and onions, tomatoes passed in a blender and an egg. Stuff the tubes - cannelloni, put in a baking sheet and pour the sauce. The laziest sauce is to mix sour cream, tomato paste and spices. Pour the sauce over the cannelloni and send the baking sheet to the oven. 5 minutes before the end of cooking, sprinkle the stuffed sticks with cheese on top. The dish is ready.