Cannelloni yofanana ndi tiyi (yomwe imatchedwa "manicotti" ku US), inakhalapo nthawi ina pakati pa 1890 ndi 1920, chifukwa Pellegrino Artusi, yemwe anafulumira kuwonjezera maphikidwe atsopano ku 1890 buku lake lofotokoza za zakudya za ku Italy, La scienza Cucina ndi a mangiar Bene ("The Science of Cuisine ndi Art of Eating Well"), satchula, pamene Ada Boni, akulemba mu 1929, amatero.
Pano pali njira yochepetsera, yosavuta kumva ya cannelloni / manicotti ndi kumadzaza nyama mwakachetechete ndi msuzi woyera wa bhamham b bhamamu .
[Kusinthidwa, kusinthidwa ndi kukulitsidwa ndi Danette St. Onge pa March 26, 2016.]
Chimene Mufuna
- 1 makilogalamu a cannelloni (gwiritsani ntchito makapu 3 1/3 ufa ndi mazira 4 ngati mukupanga pasta)
- Kudzaza:
- Supuni 3 batala
- 1/2 anyezi aang'ono, peeled ndi minced
- 2 ounces prosciutto, minced
- 1 pounds pansi ng'ombe
- 1/2 tsamba layi
- Ufa wa supuni imodzi
- 3/4 mapaundi a mapaundi, blanched, peeled, seeded ndi akanadulidwa
- Mchere wamchere wabwino, kuti ulawe
- Msuzi wakuda wakuda pansi, kulawa
- Sungani mchere watsopano wambiri
- Zakudya zapakati pa 1/2 chikho (usinkhu wachotsedwa), crumbled
- 1 chikho mkaka
- Dzira 1, osamenyedwa mopepuka
- 1 chikho mwatsopano grated Parmigiano-Reggiano
- Sungani mchere watsopano wambiri
- Kwa Sauce ya Besciamella (makapu 2):
- Tsatirani ndondomekoyi .
Momwe Mungapangire Izo
- Yambani mwa kupanga pasta mtanda , ngati mukupanga pasta yatsopano kuchokera pachiyambi.
- Pamene ikupuma, konzani kudzazidwa:
- Sakanizani anyezi ndi prosciutto mu batala , ndipo anyezi akadetsedwa kwambiri (pafupifupi mphindi zisanu), onjezani njuchi ndi tsamba la bay. Cook, oyambitsa, mpaka nyama itayika, pafupifupi 5 Mphindi, kenako imbani mu ufa ndi tomato. Nyengo kuti mulawe ndi mchere, tsabola, ndi nutmeg, kuchepetsa kutentha kuti kuzimitsa, kuphimba, ndi kuimirira kwa mphindi 45.
- Pamene msuzi akung'ung'oma, tulutsani mtanda ngati mukuyamba kuchokera koyamba, ndipo muzidula mu masentimita atatu ndi makilogalamu 4 inchi. Pasika ikadulidwa, yikani mchere wambiri pa nthawi yambiri, madzi osakanizidwa (ngati mukugwiritsa ntchito mapepala odyetserako zitsamba, tsatirani malangizo pa phukusi). Chotsani pasitala m'madzi ndi kasupe kakang'ono pamene akadakali alente , ndi kuyika zidutswa pa nsalu yonyika yonyowa, osamala kuti asawagwire, kapena asamamatirane.
- Pamene msuzi watha kuyimirira, chotsani kutentha ndi kutaya tsamba la bay. Lembani mkaka mu mkaka kwa mphindi 10 mpaka mkate utachepetsedwa, kenako finyani kuchotsa madzi ochulukirapo (mkate uyenera kukhala wothira koma usagwe). Sakanizani mkate wouma, dzira, ndi grated tchizi, kenako phatikizani ndi kusakaniza nyama, ndikuyambitsa mpaka chirichonse chiri yunifolomu.
- Yambani uvuni ku 425 F.
- Tsopano mwakonzeka kudzaza cannelloni yanu: ikani zowonjezera m'munsi mwa pepala loyamba la pasitala, yekani kuti mupange silinda, ndikuyiyika mu mbale yophika bwino. Bwerezani ndondomekoyi mpaka pasitala ndi kudzazidwa zonse zogwiritsidwa ntchito. Ngati mukugwiritsa ntchito zida za pastala: musagwiritsire ntchito supuni kuti mugwiritse ntchito chubu iliyonse ndi zina zodzaza nyama.
- Konzekerani makapu awiri a msuzi wa besciamella kutsata ndondomeko yotsatiridwa ndi sitepe pano .
- Thirani besciamella pa cannelloni, phulani zinthu zonse ndi Parmigiano pang'ono kwambiri ndipo perekani ndi mafuta pang'ono, kenaka kanike kwa mphindi 10-15 kapena pamwamba ndi golide wagolide. Kutumikira otentha, ndi vinyo wofiira kwambiri monga Chianti kapena Dolcetto wokondweretsa.