Hāʻawi ʻo Cannelloni i nā hoʻomākaukau kaulana loa ma nā wahi like ʻole o ka honua a ʻaʻole ʻokoʻa ʻo Argentina. I kēia lā e hoʻolaʻa mākou iā mākou iho i nā mea a pau e pili ana Spinach a me Ricotta Cannelloni, e leʻaleʻa ana i ka makemake o Argentine i ka wā e leʻaleʻa ai i kahi ala ʻono e ʻai ai i ka pasta.
ʻO kēia kīʻaha momona a olakino he koho maikaʻi loa ia e kaʻana like me ka ʻohana i nā lā Sābati a me nā hui ʻana o nā hoaaloha i kēlā me kēia kau. Eia kekahi, he meaʻoluʻolu loa e lawe mai kaʻaina awakea i ke keʻena. Hana ʻia lākou mai nā pāpaʻi pāpaʻi i hiki ke ʻano ʻehā a i ʻole ʻāpana ʻāpana, i hoʻopiha ʻia me kahi kāwili i hoʻomākaukau ʻia me ka cheese ricotta i hoʻohui ʻia, ma waena o nā mea ʻē aʻe, spinach. Ma hope o ka ʻauʻau ʻana me ka ʻuala bechamel, hele lākou i ka umu a ʻo ia ka mea, maʻalahi loa e hoʻomākaukau.
No kāu moʻolelo
ka spinach cannelloni me ricotta No Italia mai lākou, akā ua hoʻonui wikiwiki lākou ma ʻEulopa a hiki i nā ʻāina ʻAmelika me nā malihini Italia a me Sepania. Ua hoʻohui ʻia i loko o nā kuʻuna o ka ʻāina a i ka wā mua i kaupalena ʻia kona ʻai ʻana i nā lā hoʻomaha a i nā lā Sābati a hiki i kēia lā he ʻāpana ia o ka meaʻai gourmet Argentine.
ʻOiaʻiʻo, ʻo ka spinach cannelloni me ka ricotta he mea maʻamau i nā gastronomy āpau o ka honua, ʻoiai hiki ke manaʻo ʻia ko lākou kumu i ka wā o ka mōʻaukala. Hoʻopili ʻia lākou me ka ʻahaʻaina, nā kuʻuna ʻohana a me nā hoʻomanaʻo e hoʻāla ai i nā hanauna i hala me ke kupuna wahine i kēia manawa a me nā meaʻai poina ʻole ma ka home.
Aia kekahi palapala e hōʻike ana ua hoʻomākaukau ʻia ka cannelloni no ka manawa mua ma Amalfi i ka makahiki 1924 i loko o ka lumi kuke o kahi chef i kapa ʻia ʻo Salvatore Coletta a ua wikiwiki loa ka hoʻonui ʻana i ka puni o kēia kūlanakauhale. Ua ʻōlelo ʻia no ka hoʻohanohano ʻana i kēia kīʻaha ua kani nā bele e pili ana i ka hale pule o Amalfi.
ʻO kekahi manaʻo ʻē aʻe e pili ana i ke kumu o ka cannelloni kaulana iā Vincenzo Corrado, he keonimana o Neapolitan kumu, ka mea i ʻōlelo ʻia ua hoʻolapalapa ʻo ia i ka pasta tubular i ka kenekulia XNUMX, nāna i hoʻomākaukau i ka ʻiʻo a hoʻopau i ka kuke ʻana i ka ʻai i hana ʻia me. ʻiʻo. ʻO ka ʻoiaʻiʻo, mai ia manawa ua laha ka cannelloni i nā moʻomeheu ʻē aʻe a ʻo ka Farani ka mea i hele pū me ia no ka manawa mua me ka ʻuala i hoʻohana nui ʻia i kēia manawa, bechamel.
ʻO ka ʻai o ka cannelloni waiwai i hana ʻia i ka spinach me ka ricotta
Ma hope aʻe, e ʻike mākou i ka meaʻai e hoʻomākaukau ai i kahi mea ʻono spinach cannelloni me ricotta. E ʻike mua kākou i nā mea e pono ai a laila e neʻe kākou i kāna hoʻomākaukau ʻana iho.
Nā meaʻai
Pono mākou e hoʻomākaukau i nā cannelloni i hoʻopiha ʻia me ka spinach a me ka ricotta e like me kēia:
ʻO ka palaoa a i ʻole ka pahu pāpaʻi kūpono no ka kuke ʻana i ka cannelloni, ka hapalua kilo o ka spinach, ka hapahā kilo o ka paʻakai ricotta, kahi puna nui o ka mākoki kulina, ʻelua kīʻaha kīʻaha tōmato, hapahā lita o ka waiū, nutmeg e ʻono. , he kīʻaha o ka paʻi palmesano i kālai ʻia, kahi teaspoon o ka pata, ka paʻakai, ka pepa a me hoʻokahi aniani a me ʻekolu cloves garlic, 2 punetēpē o ka aila.
Me ka mākaukau o kēia mau mea a pau, neʻe mākou i ka hoʻomākaukau ʻana i ka cannelloni, e hoʻopiha ʻia me ka ricotta a me ka spinach.
Hoʻomākaukau kālā
- I loko o ka ipuhao, e kuke i ka spinach me ka wai no kahi o 3 min. A laila kānana iā lākou e wehe i ka wai a ʻoki maikaʻi iā lākou.
- E kau i nā punetune ʻelua o ka ʻaila i loko o ka pā a hoʻomoʻi i ke kālika a ʻoki ʻia i laila a hiki i ka ʻike. Waihona.
- I loko o kahi pahu, e kau i ka ricotta, nā walnuts i ʻoki ʻia, i kālua ʻia a ʻokiʻoki i ka spinach, nutmeg, ʻelua punetune nui o ka paʻakai paʻakai, ka pepa a me ka paʻakai. E hoʻohui i ke kālika i hoʻopaʻa ʻia a me ka ʻalani aniani a hui maikaʻi e hoʻohui i nā mea āpau.
- Me ka hoʻomākaukau i loaʻa i ka pae mua, e hoʻomau i ka hoʻopiha i kēlā me kēia cannelloni. E kau iā lākou ma kahi pā bakena. Waihona.
- No ka hana ʻana i ka sauce béchamel nui, e hoʻomoʻa i ka mākiko kulina i loko o kahi waiū liʻiliʻi no ka manawa pōkole, e hoʻoulu mau ana. A laila, e hoʻohui i kaʻokoʻa i ka waiū, ka paʻakai, ka pepa, i ka wā e mānoanoa ai ka hoʻomākaukauʻana, e hoʻokomo i ka pata a hoʻomau i ka hoʻouluʻana a me ka kukeʻana a hiki i ka homogeneous nā mea a pau.
- E ʻauʻau i ka cannelloni i hoʻopaʻa mua ʻia me ka ʻuala tōmato. A laila ʻauʻau ʻia lākou me ka bechamel a kāpīpī ʻia ka cheese ma luna. Hoʻomoʻa ʻia lākou ma kahi o 17 mau minuke.
- Hiki iā lākou ke hui pū me ka saladi āu e makemake nui ai, a i ʻole me kahi mea maʻalahi me ka ʻōmato, ka kukama, ka ʻaila, me ka ʻaila, ka paʻakai, a me ka vīnega e like me ka lole.
- E hoʻomākaukau i ka cannelloni me ka spinach a me ka ricotta. Nanea!
Nā ʻōlelo aʻoaʻo no ka hana ʻana i ka ricotta a me ka spinach cannelloni
Pono e lawelawe ʻia ka cannelloni i hoʻomākaukau hou ʻia, e wela ana, e pale aku i ka pasta mai ka hoʻomoʻa ʻana i ka wai mai ka hoʻomākaukau ʻana a me ka hoʻomaʻamaʻa ʻana iā ia, no laila e waiho ʻole ai ka hoʻopiha piha ʻana.
I ka lawelawe ʻana i ka cannelloni i hoʻopiha ʻia, hoʻohui ʻia ka paʻi a i ʻole cilantro ʻokiʻoki ma luna e hoʻonani iā lākou.
Inā ʻaʻohe ou manawa e hana ai ricotta a me ka spinach cannelloni, no ka mea, hana ʻoe ma waho o ka home a i ʻole no kekahi kumu ʻē aʻe. Hiki iā ʻoe ke ʻike inā kūʻai aku nā hale ʻoihana kokoke i kou home iā lākou i mākaukau mua. E hahai i nā ʻōlelo kuhikuhi i hōʻike ʻia ma ka pōʻai a hana i nā hoʻololi āu e makemake ai e pili ana i nā kīʻaha āu e hoʻohana ai.
Ua ʻike anei ʻoe….?
ʻO kēlā me kēia mea i hoʻohana ʻia i ka hoʻomākaukau ʻana i ka cannelloni i hōʻike ʻia ma luna nei e lawe mai i kāna mau pono kūikawā i ke kino o ka poʻe e ʻai ana iā lākou. ʻO nā mea nui loa i heluʻia ma lalo nei.
- Hāʻawi ʻo Cannelloni i nā carbohydrates, kahi e hoʻololi ai ke kino i ka hoʻomohala ʻana i kāna mau hana kūlohelohe i ka ikehu. Eia kekahi, pōmaikaʻi lākou i nā kaʻina hana lolo no ka mea hāʻawi lākou i nā sugars pono no kā lākou hana pono.
Loaʻa i ka Cannelloni ka fiber, kahi e kōkua ai i ka hana pono o ka ʻōnaehana digestive. Hāʻawi pū lākou i nā minela: calcium, phosphorus, zinc, magnesium, potassium a me ka hao.
- Loaʻa iā Ricotta nā waikawa amino pono no ka hana ʻana o ke kino a me kahi ʻano protein kiʻekiʻe, e kōkua ana, ma waena o nā mea ʻē aʻe, i ke kūkulu ʻana a me ke olakino o nā ʻiʻo o ke kino.
Hāʻawi ʻo Ricotta i nā huaora: A, B3, B12 a me ka waikawa folic. Hāʻawi pū ia i nā minela, i waena o nā mea ʻē aʻe: potassium, calcium a me ka phosphorus.
- Ma waena o nā pōmaikaʻi i hāʻawi ʻia e ka spinach, kū i waho ka ʻike kiʻekiʻe o ka folic acid (vitamin B9), ka mea e pale ai i nā pilikia cardiovascular a maikaʻi loa no nā wahine hāpai, ka poʻe e pono ai kēia vitamina.
Eia kekahi, hāʻawi lākou, i waena o nā meaʻai ʻē aʻe, nā beta-carotene e kōkua i ke olakino ʻike a ua hoʻopili ʻia nā hana anticancer.
