Passions on macaroni
In it the squirrel is a lot of, from it grow thin, it is rich with the vitamin B reducing weariness, and also contains vitamin of youth F. And to this product, according to inimitable Sofia Лорен, it is obliged by everything, that at it is. And all it about macaroni.
There is a set of versions about an origin of this word. According to one of them, freakish products from the test were invented by the inhabitant of Naples, the owner of tavern Марко Арони. Once his daughter played with the test, turned off it in long, very thin tubules and hanged out them on a cord for linen. The father has seen strange "toys" of the daughter, has welded tubules and has submitted to their visitors with a tomato sauce. The submitted dish was pleasant to those, and the tavern became rather popular place. In honour of the resourceful Italian also named favourite food of Italians. Under other version as linguists assure a word "macaroni" of completely not Italian origin. As if there was it from the Greek words makros, that means "long", and makares – "blest". Secret of an origin
Despite habitual perception all macaroni as typical Italian dish, Italians of the direct relation to occurrence of pasta have no. Macaroni in a modern kind, undoubtedly, takes east roots. They have come, under one version, from China where them made of a rice flour. On the second – from Japan. Thin judges of rituals – Japanese – during celebrating of New year treat till now visitors with long and thin macaroni. "Tosi-mow" – the name of noodles with Japanese is translated as «passing from year to year». Ostensibly, the life will last as long as noodles – at whom макаронина are longer, that happy.
Nevertheless, macaroni has invented so for a long time what precisely to establish concrete time and an occurrence place now it is impossible.
The most unexpected fact of the macaroni biography: they were known already in IV millenium B.C. In the Egyptian tombs found images of people which were engaged in noodles manufacturing. It is known only who has carried culture of manufacturing of pasta on the world: it were Romans. After all, as is known, Rome was an enormous city, and the problem of preservation of products stood extremely sharply. The baked bread long to store it was impossible, and then have invented ship's biscuits which kept the properties for a long time. Rich men did crude egg paste which was there and then used in food — with it extinguished meat, fish or vegetables. And in 1000 of our era cook Martin Korno has written the book «Culinary art about the Sicilian macaroni». Then words pasta in the Italian language was a synonym of a word "meal" in a general sense.
In Russia macaroni has appeared in days of Peter I. As all new, cost they недешево, as usual, in five-six times more expensively the best flour. Their manufacture as well as in Italy, was exclusively house. Macaroni used in food in the fresh kind, just made since their danger заплесневения and fermentations remained too big drying because of primitive kinds.
Confidential rules
Actually anything difficult but to know some secrets of cooking of macaroni will not prevent any mistress.
Secret the first: in the book about «Tasty and wholesome food», published in the middle of the last century in our country, strictly (1 l the proportion of a parity of water and pasta strictly is specified in everyone 100).
Second "confidential" and very simple rule: it is necessary to salt water before in it there will be macaroni, it is desirable after water will begin to boil. And only it is then lowered in water macaroni.
Rule the third: it is impossible to wash out macaroni water, especially, cold. Washing reduces the maintenance of vitamins in pasta.
The fourth rule – extremely simple: having cast away macaroni on a colander, it is necessary to fill with their sauce at once practically. Macaroni not слипнутся!
About the most tasty
Here about them, these sauces also we will talk. And not only we will talk, but also we will prepare.
Meat sauce to a spaghetti.
For dish preparation it is required:
- Oil vegetative - 1 item of l.
- Forcemeat - 500 г
- Onions napiform - 1 small bulb
- Pepper sweet - 1 pod
- Garlic - 2 зубчика
- Tomatoes preserved - 6-7 pieces
- Tomato mashed potatoes - 1 glass
- Tomato paste - 1 glass
- Broth meat - 1-2 items of l
- Red wine - 3/4 glasses
- душица, a basil, ground black pepper - to taste
Heat up in the big frying pan vegetable oil, gradually adding a mincemeat, and in regular intervals redden, constantly stirring. As soon as forcemeat will be ready, shift it in a bowl. Add in a pan small cut onions cut by cubes siliculose pepper, the crushed garlic and extinguish on slow fire while they do not become soft.
Put meat back in a pan with remained components. To extinguish on weak fire, without a cover, often stirring while sauce will not thicken.
Macaroni with рубленой beef.
For dish preparation it is required:
- Macaroni - 300 г
- Beef - 750 г
- Onions napiform - 2 small bulbs
- Garlic - 1 зубчик
- Broth meat - 3/4 glasses
- Tomato mashed potatoes (or tomato juice) - 1 glass
- Carrots - 2 pieces
- Parsley greens - 2 branches
- Bay leaf - 1 piece
- Thyme - 1 branch
- Ground black pepper - to taste
Meat cut with small cubes (on 2 sm) and put in a pan with hot vegetable oil, add small cut onions, the crushed garlic and fry, that meat was reddened. Merge from a pan superfluous vegetable oil.
Pour in a pan with meat 1/4 glasses of a strong beef broth with the spicy grasses connected together in a small bunch, cover and потоми within 20-30 minutes. Add half of remained broth, tomato mashed potatoes (or juice), carrots circles, season with pepper and carrots, mix. Cover a pan and потоми on slow fire about 20 minutes. Then pour in in a pan the broth rest, finish all to boiling, put macaroni and cook under the closed cover about 10 minutes. After macaroni will be almost ready, remove from a pan a grassy bunch.
Ready macaroni lay out on a dish, from above put slices of beef and strew рубленой parsley greens.
Macaroni with a hen and карри.
Components:
- Hen (boiled грудинка) - 450 г
- Macaroni - 350 г
- Sour cream - 1 glass
- Chicken broth - 1 glass
- Tomatoes (small cut, cleared) - 2 glasses
- карри - 1 item of l.
- Flour - 3 items of l.
- Mushrooms (small cut) - 120 г
- Garlic (crushed) - 1 зубчик
- Onions napiform (cut) - 1 piece
- Sweet pepper (cut) - 1 piece
- Butter - 3 items of l.
- Almonds (crushed fried) - 1/2 glasses
To kindle in сотейнике a butter and to fry an onions, garlic, sweet pepper and mushrooms to a soft condition. To add a flour and a powder карри. Пассировать 2 minutes on weak fire. To add tomatoes and to extinguish within 5 minutes. To pour in a chicken broth, sour cream and, slightly stirring slowly, to cook to загустения. To put ready chicken meat and to extinguish even 5 minutes. Macaroni to boil in a considerable quantity of the added some salt water. To merge water, and macaroni to lay out on сервировочное a dish. To sauce and strew almonds.
Evgenie Gribkova