I-Cannelloni yenza amalungiselelo ahlukahlukene athandwa kakhulu ezingxenyeni ezihlukahlukene zomhlaba futhi i-Argentina ayihlukile. Namuhla sizozinikela kukho konke okuphathelene nakho Isipinashi kanye ne-Ricotta Cannelloni, ezijabulela okuthandwa abantu base-Argentina lapho bejabulela indlela emnandi yokudla i-pasta.
Lesi sidlo esicebile nesinempilo siyinketho enhle kakhulu ongabelana ngayo nomndeni ngamaSonto kanye nemibuthano yabangane nganoma yisiphi isikhathi sonyaka. Ngaphezu kwalokho, kukhululekile kakhulu ukuthatha kusukela kwasemini ukuya ehhovisi. Zenziwe ngamashidi e-pasta angaba isikwele noma unxande ngesimo, agcwele ingxube elungiselelwe ushizi we-ricotta okwengezwe kuwo, phakathi kwezinye izinto, isipinashi. Ngemva kokugeza nge-bechamel sauce, bangena kuhhavini futhi yilokho, kulula kakhulu ukulungiselela.
Mayelana nendaba yakho
I-Los isipinashi cannelloni nge ricotta Badabuka e-Italy, kodwa banda ngokushesha kulo lonke elaseYurophu futhi bafinyelela emazweni ase-Argentina nabafuduki base-Italy nabaseSpain. Yahlanganiswa emasikweni ezwe futhi ekuqaleni ukusetshenziswa kwayo kwakulinganiselwe ngamaholide noma ngeSonto kuze kube namuhla iyingxenye ye-gourmet cuisine yase-Argentina.
Eqinisweni, i-cannelloni yesipinashi ene-ricotta iyi-classic kuyo yonke i-gastronomy yomhlaba, nakuba imvelaphi yabo ingabhekwa yamuva ezikhathini zomlando. Zihlotshaniswa nemikhosi, amasiko omndeni kanye nezinkumbulo ezivusa izizukulwane ezedlule ngogogo okhona kanye nokudla okungasoze kwalibaleka ekhaya.
Kukhona imibhalo ekhombisa ukuthi i-cannelloni yalungiswa okokuqala e-Amalfi ngonyaka we-1924 ekhishini lompheki ogama lakhe linguSalvatore Coletta futhi baba nokwanda okusheshayo endaweni ezungezile yaleli dolobha. Kuthiwa ukuhlonipha lesi sidlo kwakhala izinsimbi ezihambisana nesonto lase-Amalfi.
Enye inguqulo ithambekele ekuvezeni ukuthi umsuka we-cannelloni odumile uvela kuVincenzo Corrado, umnumzane waseNeapolitan, okuthiwa wayesevele ebilise i-pasta eneshubhu ngekhulu le-XNUMX, wayilungisa egcwele inyama futhi waqeda ukuyipheka ngesosi eyenziwe ngayo. inyama. Iqiniso liwukuthi kusukela ngaleso sikhathi i-cannelloni yasakazeka kwamanye amasiko futhi kwakuyiFulentshi eyahamba nayo okokuqala nge-sauce esetshenziswa kabanzi ezikhathini zanamuhla, i-bechamel.
Iresiphi ye-cannelloni ecebile eyenziwe ngesipinashi nge-ricotta
Okulandelayo sizokwazi iresiphi yokulungisa okumnandi isipinashi cannelloni nge ricotta. Okokuqala ake sibone izithako ezidingekayo bese siqhubekela phambili ekulungiseleleni kwayo ngokwayo.
Izithako
Kufanele sibe nezithako zokulungiselela i-cannelloni egcwele isipinashi ne-ricotta okuyilezi ezilandelayo:
Inhlama noma ibhokisi le-pasta elifanele ukupheka i-cannelloni, isigamu sekhilo lesipinashi, ingxenye yesine yekhilo ye-ricotta ushizi, isipuni esikhulu sesitashi sommbila, izinkomishi ezimbili zikatamatisi sauce, ingxenye yesine yelitha yobisi, i-nutmeg ukunambitha. , inkomishi kashizi we-palmesano egayiwe, isipuni sebhotela, usawoti, pepper kanye no-anyanisi owodwa nama-clove amathathu kagalikhi, izipuni ezimbili zamafutha.
Njengoba zonke lezi zithako sezilungile, manje siqhubekela phambili ekulungiseleleni i-cannelloni, ezogcwala i-ricotta nesipinashi:
Ukulungiselela
- Ebhodweni, pheka isipinashi ngamanzi cishe imizuzu emi-3. Bese uwahluza ukuze ususe wonke amanzi bese uwaqoba kahle.
- Beka izipuni ezimbili zamafutha epanini bese uthosa u-garlic no-anyanisi oqoshiwe lapho kuze kube sobala. Gcina.
- Esitsheni, faka i-ricotta, ama-walnuts aqoshiwe, isipinashi esiphekwe futhi esiqoshiwe, i-nutmeg, izipuni ezimbili ezinkulu zikashizi ogayiwe, pepper kanye nosawoti. Engeza i-garlic egodliwe kanye ne-anyanisi sauce bese uvuselela kahle ukuhlanganisa konke.
- Ngokulungiselela okutholwe esinyathelweni sangaphambilini, qhubeka ugcwalise i-cannelloni ngayinye. Zibeke ethreyini yokubhaka. Gcina.
- Ukwenza i-sauce ye-béchamel eningi, pheka isitashi sommbila obisini oluncane isikhathi esifushane, uvuselela njalo. Khona-ke, engeza umehluko ebisini, usawoti, pepper, lapho ukulungiswa kuqina, engeza ibhotela bese uqhubeka ugqugquzela nokupheka kuze kube yilapho konke kufana ne-homogeneous.
- Geza i-cannelloni ebigcinwe ngaphambilini ngesoso katamatisi. Bese begezwa nge-bechamel bese ufafazwa ushizi phezulu. Abhakwa cishe imizuzu eyi-17.
- Angahambisana nesaladi oyithanda kakhulu, noma elula enotamatisi, ukhukhamba, u-anyanisi, namafutha, usawoti, noviniga njengendlela yokugqoka.
- Lungiselela i-cannelloni ngesipinashi ne-ricotta. Jabulela!
Amathiphu okwenza i-ricotta nesipinashi cannelloni
I-cannelloni kufanele inikezwe isanda kulungiswa, isashisa, ukuvimbela i-pasta ekumunceni uketshezi ekulungiselelweni nasekuyithambisa, ngaleyo ndlela ishiye ukugcwaliswa kungabi namanzi amancane.
Lapho ukhonza i-cannelloni egxiliwe, i-parsley noma i-cilantro eqoshiwe yengezwa phezulu ukuze ibukeke ikhange kakhulu.
Uma nakanjani awunaso isikhathi ukwenza i-ricotta nesipinashi cannelloni, ngoba usebenza ngaphandle kwekhaya noma ngezinye izizathu. Ungathola ukuthi izikhungo zentengiso eziseduze nekhaya lakho ziyazithengisa yini esezilungisiwe. Landela imiyalelo ehambisanayo ethulwe ephaketheni futhi wenze izinguquko ozifunayo ngokuya ngamasoso ozowasebenzisa.
Uthi bewazi….?
Isithako ngasinye esisetshenziswe ekulungiseni i-cannelloni ethulwe ngenhla iletha izinzuzo zayo ezithile emzimbeni walabo abawadlayo. Okubaluleke kakhulu kubalwe ngezansi.
- I-Cannelloni inikeza ama-carbohydrate, umzimba ekuthuthukisweni kwezinqubo zawo zemvelo uguqule ube amandla. Futhi, zizuzisa izinqubo zobuchopho ngoba zinikeza ushukela odingekayo ukuze zisebenze kahle.
I-Cannelloni nayo iqukethe i-fiber, esiza ukusebenza kahle kwesistimu yokugaya ukudla. Futhi banikeza amaminerali: i-calcium, i-phosphorus, i-zinc, i-magnesium, i-potassium nensimbi.
- I-Ricotta inama-amino acid abalulekile ekusebenzeni komzimba kanye nokuqukethwe kwamaprotheni amaningi, esiza, phakathi kwezinye izinto, ukwakheka nempilo yemisipha yomzimba.
I-Ricotta inikeza amavithamini: A, B3, B12 kanye ne-folic acid. Ibuye inikeze amaminerali, phakathi kokunye: i-potassium, i-calcium ne-phosphorus.
- Phakathi kwezinzuzo ezinikezwa isipinashi, okuqukethwe okuphezulu kwe-folic acid (uvithamini B9) kuyagqama, okuvimbela izingozi zenhliziyo nemithambo yegazi futhi kuhle kakhulu kwabesifazane abakhulelwe, abadinga le vithamini.
Futhi, bahlinzeka, phakathi kwezinye izakhi, i-beta-carotenes esiza impilo ebonakalayo futhi kuthiwa yimisebenzi yokulwa nomdlavuza.
