Rus Articles Journal

Unusual not boiled macaroni dishes: it as?

Against the general contamination of Russian anglicisms, the international word “paste“ for designation of all set of pasta persistently do not want to get accustomed - here such we are basic! In total there are 1300 registered names of types of the paste made in 310 variations in a product form.

I the fact that we persistently call macaroni (a long flour hollow tubule), only one of them. Therefore not to bring confusion, I will use the wide word “paste“, and it I will call types as they are called in the standard understanding.

So, for a start several classical truth. The first: paste - not a garnish to … Paste is quite independent, self-sufficient dish. Though some small types of paste can be used for seasoning of soups, and some types of large paste can serve also as garnishes. Therefore if you order paste at the Italian restaurant, then do not look for in it a beefsteak: flies separately, paste separately. Will bring you paste. But...

The second: the king the suite does, paste does sauce ! Without sauce any European will not eat naked paste, let and with butter. The welded paste is a preparation and a basis for this purpose, than it will be watered. Two classical sauces for paste are pesto and tomato (salsa of di of a pomodora). All the rest turns around them with these or those variations. I offhand can call up to 20 popular sauces. But all of them will be only the decorated derivatives from pesto and tomato. So what sauce where?

Third classical rule: to thin and smaller paste there is a pesto sauce, to paste is larger and thicker - tomato . The rule for sauces - they have to be very smooth (especially pesto) plentifully to get and penetrate all openings and flourishes of paste. If sauce provides (as a puttaneska or a bolognese, for example) the maintenance of small pieces of anchovies, briskets, jamon, mushrooms, ham, forcemeat of beef or veal, then these pieces have to be most crushed.

Tomatoes : quality of sauce depends on quality of tomatoes. Here will not go store, ripening in a warehouse. Tomato has to be the superior quality, southern, naturally ripe, sweet, strong, cleared of a skin. Quality of sauce depends on its uvarka and insisting - the longer you uvarivat, the sauce is more refined. At some hostesses in Italy preparation with insisting takes up to four days (remember how earlier jam was cooked!) . All right, I will allow a discount especially busy: four days - not day, but salsa of di of a pomodora it is necessary to cook at least four hours.

But I exempt you from paste cooking. Yes, it is not obligatory to boil paste. Because we boil paste not from good life. Naturally paste generally should be eaten live, not dried, and directly from the manual machine, fresh. (In such look it goes on sale too.) But so it turned out historically that it was necessary to do it for the future and to dry up on the sun as linen on ropes. But dehydration of paste allowed to give it and to keep all these 310 bizzare shapes. (The couple from them is useful to us below).

The dry way preparation without boiling in principle is reached, with that small difference that instead of cooking in water paste is softened at the expense of juice and liquids of the introduced fillers and ingredients, taking away from them fragrant and tasty moisture, but not just salty water, as when cooking. Many hostesses make a big mistake when they rinse with cold or hot water the boiled paste - it does it by bonding. Therefore it is necessary to cook paste in three times the volume of the added some salt water exceeding it with addition of olive oil, and at supply of hot paste on a table it should be irrigated slightly with water in which they cooked.

But we agreed today not to boil, and to make something really unusual and surprising. I treat: the paste stuffed ! For it we need two types of pastes suitable in a form. Paste for a lasagna looks as flat or corrugated rather short (in a floor - spaghetti) thin strips, and konkilyon have the form of slightly bent palm or a thin shutter of a big cockleshell. These amazing pastes as if ask: well wrap in me something tasty, stuff and bake, please!

We will stipulate, however, one more misunderstanding. In Russia it is somehow not accepted to combine paste with seafood. And as the relation to pastes was fixed in Russia garnish, it is traditional it and combined only with meat products. And in Italy, in Greece where the sea from all directions where it is not accepted to breed cows on meat (a yagnyatina, mutton is please) seafood was used historically much more widely and were more available to the population. And as cows got divorced only for dairy production, cheeses various the South of Europe knows not ten names, but hundreds. And cheese always goes about the handle near paste!

Therefore we will trust in the authority of Italy and we will make one the stuffed paste, nonconventional for Russia, with seafood, and the second with a meat stuffing and cheese though any hostess can create a stuffing moderately the culinary imagination and taste. For now include an oven.

We will threaten on baby - octopuses? Are good fresh, but also frozen it is not worse. Defroze, cut small both legs, and a little body (there the cartilaginous stone is small, you can take out). Dismiss olive oil, fry thoroughly in it couple of garlic gloves and remove. Napasseruyte an onions head, it is possible to add some shallot, connect to an osminozhy medley, a protushita, add small cut spinach or a sorrel, capers or the cut olives, a spoon of dry red wine or lemon juice, evaporate liquid, switch off and hammer protein of one egg for a sheaf.

( Focus - pokus : shared with me, I share with you. Break egg into a saucer, take an empty thin plastic bottle from - under waters, squeeze it, aim the neck turned down at a yolk and release bottle walls - the yolk went accurately to an empty bottle. You want to return it home? Make everything upside-down. Well as? Yes, it was pleasant to me too! Use!)

Mix vigorously protein with forcemeat, salt, pepper and stuff konkilyon with a hill. On a form bottom for roasting pour some tomato sauce, densely lay cockleshells a stuffing up (add sauce if they are not shipped completely) and send everything to an oven. When your paste is ready (we check a wooden spoke for softness), we strew with cheese ricotta and we send to the switched-off oven. Just, while you lay a table, cheese zaplavitsya. We knife round for the portion, we give to a delighted crowd! Prepare by just the same way kannellon - the stuffed tubes stack in sauce.

We will do a meat stuffing to paste for a lasagna (only check that is written on packing, it is necessary such which does not demand boiling). Let`s spread out plates on the baking sheet which is well sauced bechamel. Portion small groups we will spread out the ground or veal beef fried on the browned onions and tomatoes (and we salted it, peppered, flavored with a marjoram, rosemary, a basil, garlic) to plates, without leaving fields, we will straighten edges with a knife, we will close a foil and we will send to an oven. When paste becomes rather soft, we will close every portion plastic of some unsteady cheese, we will bring to a zaplavleniye already without foil.

Nut sauce to such stuffed paste will be just right: quarter of a cup of butter, third of a cup of ground walnuts, 3 cloves of davleny garlic, quarter of a cup of curly parsley, tea spoon of rosemary. Fry in oil nuts till golden color, add all the rest and a protushita in a cup of red dry wine of 30 seconds, it is no more. Switch off fire, let it will be drawn. It is really very unusual sauce. It is good to them to water the paste directly on a plate at a table.

Well, here. It is more than talk, than the cooking. But we give on a table not banal boiled paste in simple water, not shapeless porridge - a malasha, and appetizing beautiful portion pieces of the refined stuffed paste.

Take a look at our sort!

Bon appetit.