Cannellone e bōpehileng joaloka letlalo (e atisang ho bitsoa "manicotti" US), e ka 'na eaba e ile ea e-ba teng ka nako e pakeng tsa 1890 le 1920, hobane Pellegrino Artusi, ea ileng a potlakela ho eketsa diresepe tse ncha bukeng ea hae ea 1890 ea li-Italian, La scienza cucina le mangear bene ("The Science of Cuisine le The Art of Eating Well"), ha e li bolelle, ha Ada Boni, a ngola ka 1929, a etsa joalo.
Ho na le recipe e bonolo haholo ea cannelloni / manicotti e tletseng nama e nang le pelo e monate le moriana o moqhaka oa bhamham .
[E hlophisitsoeng, e fetotsoe le ho atolosoa ke Danette St. Onge ka la 26 March, 2016.]
Seo U tla se Hloka
- 1 lik'hilogrone tsa cannelloni (sebelisa lik'hilograma tse tharo tsa phofo le mahe a mane haeba u etsa pasta ho tloha qalong)
- Bakeng sa ho Tlatsa:
- 3 tablespoons botoro
- 1/2 eiee e nyenyane, e hlajoe ka letsoho le e nang le minced
- 2 ounces prosciutto, minced
- 1 khomo ea khomo ea lik'hilograma
- Lekhasi la 1/2 lekhasi
- Phofo e le 1 ea tablespoon
- 3/4 limila tse ngata tsa tamati, li-blanched, li peeled, li pepe le li khethiloe
- Letsoai le letle la letsoai, ho latsoa
- Pepere e ntšo e ncha, ho latsoa
- Tloha nkho e ncha ea grated nutmeg
- 1/2 senoelo sa bohobe ba letsatsi (mokokotlo o tlosoa), o senyehile
- 1 senoelo sa lebese
- 1 lehe, le otloa habobebe
- 1 senoelo se secha sa grated Parmigiano-Reggiano
- Tloha nkho e ncha ea grated nutmeg
- Bakeng sa Sauce ea Besciamella (linoelo tse 2):
- Latela mokhoa ona o bontšitsoeng .
Kamoo U ka e Etsang
- Qala ka ho etsa pasta hlama , haeba u etsa paseka e ncha ho tloha qalong.
- Ha e ntse e phomola, lokisetsa ho tlatsa:
- Etsa li-onion le prosciutto ka botoro , 'me ha lieiee e soeufala (hoo e ka bang metsotso e 5), eketsa lekhasi le nama ea majoe. Pheha, e tsosang, ho fihlela nama e phatlolohile, hoo e ka bang metsotso e 5, ebe o tsosa phofo le tamati. Nako ea ho latsoa ka letsoai, pepere, le nutmeg, fokotsa mocheso ho emisa, ho koahela, le ho emisa metsotso e 45.
- Ha mongobo o ntse o lla, tlosa hlama haeba u qala ho qala, 'me ue khaole ka lisenthimithara tse 3 ka li-rectangles tse 4. Hang ha pasta e khaola, pheha likotoana tse seng kae ka nako e ngata, metsi a lekaneng a letsoai (haeba u sebelisa lipepa tse omisitsoeng tsa pasta, latela litaelo tsa sephutheloana). Tlosa pasta ho tsoa ka metsi ka khaba e slotted ha e sa ntsane e le dente , 'me u behe likotoana ka lesela la kichine e mongobo, u hlokomele hore u se ke ua li lumella hore li ame, kapa li ka khomarela.
- Ha mongobo o qetile ho lla, o tlose mocheso 'me u lahle lekhasi la bay. Fokotsa bohobe ka lebese ka metsotso e ka bang 10 ho fihlela bohobe bo kokobetsoa, ebe o penya ho tlosa metsi a mangata (bohobe bo lokela ho ba bo metsi empa bo se ke ba theoha). Kopanya le bohobe bo entsoeng ka letsoai, lehe le grated chisi, ebe o kopanya le motsoako oa nama, o hlohlelletsa ho fihlela ntho e 'ngoe le e' ngoe e le seaparo.
- Preheat oven ho 425 F.
- Hona joale u se u loketse ho tlatsa cannelloni ea hau: beha likhetlo tse ling ka lehlakoreng le lelelele la lekhasi la pele la paseka, u li phuthele ho etsa sepila, 'me u li behe sejana sa baking hantle. Pheta ts'ebetso ho fihlela pasta le ho tlatsa li sebelisoa hohle. Haeba u sebelisa li-tubes pele ho nako: Sebelisa khaba ho kenya ntho e 'ngoe le e' ngoe tube le tse ling tsa ho tlatsa nama.
- Lokisetsa likotlolo tse 2 tsa mongobo oa besciamella ho latela litaelo tse latellanang ka mehato mona .
- Tšela besciamella holim'a cannelloni, lerōle ntho e 'ngoe le e' ngoe e nang le grammone e nyenyane ea Parmigiano ebe u e tšela ka botoroana , ebe u baka bakeng sa metsotso e 10-15 kapa ho fihlela holimo e le e sootho. Sebeletsa ho chesa, ka veine e khubelu e kang Chianti kapa Dolcetto e thabisang.