Yangi retseptlar

Turp bilan Strozzapreti Carbonara

Turp bilan Strozzapreti Carbonara

Tarkibi

  • 4 untsiya pancetta (italyan pastırma) yoki pastırma, yarim dyuymli bo'laklarga bo'linadi
  • 1 mayda mayda mayda mayda tug'ralgan
  • 2 sarimsoq chinnigullar, mayda tug'ralgan
  • 3 untsiya aralashtirilgan tuzli qattiq pishloqlar (masalan, Parmesan, Pecorino va/yoki Grana Padano), mayda maydalangan
  • 2 choy qoshiq yangi maydalangan qora qalampir
  • 12 untsiya strozzapreti yoki boshqa qisqa makaron
  • Yarim dyuymli bo'laklarga kesilgan 4 ta kichik turp
  • 2 osh qoshiq mayiz novdali chervil barglari (ixtiyoriy)

Retsept tayyorlash

  • Katta skovorodkada yog'ni o'rta darajada qizdiring. Pancetta pishiring, vaqti -vaqti bilan aralashtirib, yangi bo'lguncha, taxminan 5 daqiqa. Sarimsoq va sarimsoq qo'shing va pishiring, tez -tez aralashtirib, yumshaguncha, lekin qizarib ketguncha, taxminan 1 daqiqa. Aralashmani katta idishga o'tkazing va ozgina sovushini kuting. Tuxum sarig'i, tuxum, pishloq va qalampir bilan aralashtiring. Qovurilgan idishni olib tashlang va zaxiralang.

  • Bu orada makaronni katta idishda qaynab turgan sho'r suvda pishiring, vaqti -vaqti bilan al dente bo'lguncha aralashtiring. Drenaj qiling, er chashka makaron pishiradigan suyuqlikni saqlang.

  • Sosga makaron, ¼ chashka makaron tayyorlash suyuqligi va turp qo'shing; birlashtirmoq. Tayyorlangan skovorodkaga o'tkazing va past olovda pishiring, skovorodkani o'chiring va o'chiring, sous pishmasin va doimo aralashtiring, sous tekis bo'lguncha va yog'och qoshiq bilan qoplangunga qadar, taxminan 2 daqiqa.

  • Makaronni idishlar orasiga bo'ling va agar xohlasangiz, tepa bilan to'ldiring.

Rasmlar Elizabet Sesil

Oziqlanish tarkibi

Kaloriyalar (kkal) 650 Yog '(g) 29 To'yingan yog' (g) 12 Xolesterin (mg) 270 Uglevodlar (g) 67 Oziq -ovqat tolasi (g) 3 Umumiy shakar (g) 4 Protein (g) 29 Natriy (mg) 760 Sharhlar bo'limi

6 ta italyan konservalangan orkinosli makaron retseptlari.

Konservalangan orkinosli makaron - dengiz maxsulotlarini tayyorlashning eng oddiy usullaridan biri! Aslida, bu Italiyada shu qadar mashhurki, u yosh italiyaliklar o'zlari uchun pishirishni o'rgangan birinchi narsalardan biridir! Biroq, orkinosli makaron uchun bir nechta mazali italyan retsepti mavjud.

Italiya dietasida orkinos.

Sitsiliyaliklar va boshqa janubiy italiyaliklar asrlar davomida orkinos baliqlari bilan ovlashgan. Aslida, orkinos Sitsiliya va Janubiy Italiya dengiz mahsulotlari ratsionining asosidir. Biroq, yangi orkinos har doim bahor va yozda eng ko'p bo'lgan. Shunday qilib, orollarda va qirg'oq bo'yida yashaydigan ko'plab sitsiliyaliklar va janubiy italiyaliklar an'anaviy tarzda o'z orkinoslarini zaytun moyida saqlab qolishgan. Keyin ular bu orkinosni qishda ishlatishdi yoki uni ichki va shimolda sotishdi.

Orkinos qora zaytun pesto bilan Fusilli makaron

Ba'zi italiyaliklar haligacha o'zlari shunday qilishadi! Albatta, Italiyada orkinos konservalari ishlab chiqaradigan ko'plab fabrikalar bor va hozirda zaytun moyidagi orkinos har bir supermarketda mavjud. Natijada, konserva orkinosining har bir italiyalik podderda o'z o'rni bor. Bu, ayniqsa, salat tarkibiy qismi, pizza qo'shilishi va makaron bilan mashhur.

Kanellini loviya va orkinosli tirsakli makaron

Aslida, konservalangan orkinosli makaron ko'plab italiyalik yoshlarni tayyorlashni o'rganadigan birinchi makaron taomlaridan biridir. Bu universitet talabalari va yosh singllar orasida asosiy mahsulot sifatida tanilgan. Ammo, italiyalik konservalangan orkinosli makaron retseptlari juda ko'p. Ba'zilar an'anaviy, boshqalari esa zamonaviyroq. Ba'zilar juda oddiy, boshqalari biroz murakkabroq. Hammasi mazali!

Konservalangan orkinosli makaron retseptlarini bu erda "Makaron" loyihasida ko'ring! Ishonchim komilki, siz ularga italiyaliklar kabi zavqlanasiz!

Aeolian orollaridan orkinos, asir va yalpizli spagetti.

Bu yangi va yozgi an'anaviy konservalangan orkinosli makaron retsepti pishirilmaydigan sos bilan tayyorlanadi. Shunday qilib, uni tayyorlash juda tez va oson. Yozgi makarondan ajoyib taom! Retsept uchun bu erni bosing.

Tuna va kanellini loviya bilan tirsak makaron.

Bu juda to'yimli taomni issiq emas, salat sifatida ham iste'mol qilish mumkin. Agar siz hech qachon konservalangan orkinos va loviya bilan makaronni sinab ko'rmagan bo'lsangiz, albatta, bu retsept qanchalik mazali ekaniga qoyil qolasiz. Retsept uchun bu erni bosing.

Tuna va rikotta bilan Conchiglioni makaron qobig'i.

Bu mazali to'ldirilgan makaron chig'anoqlari ziyofat barmoqlari uchun ajoyib taom. To'ldirish oldindan tayyorlanishni talab qilmaydi va siz bu taomni oldindan tayyorlashingiz mumkin. Mening mehmonlarim konservalangan orkinosli makaronni yaxshi ko'rishadi va sizniki ham! Retsept uchun bu erni bosing.

Qora zaytun pesto va orkinosli fusilli makaron.

Agar siz zaytunni yaxshi ko'rsangiz, qora zaytun pestosi va konservalangan orkinosli makaron uchun Kalabriyadan olingan ushbu retsept siz uchun. Bundan tashqari, uni tayyorlash uchun ko'p vaqt talab qilinmaydi, u juda mazali va siz uni iliq yoki salat sifatida eyishingiz mumkin! Retsept uchun bu erni bosing

Garganelli orkinos Bolognese bilan

Bu juda sodda, ammo mazali, Bolonya orkinosli konserva orkinosli uch komponentli makaron, ehtimol men bilgan eng oson italyan makaron retsepti. Biroq, soddaligiga qaramay, u yaqinda Italiya oshxona akademiyasida (L'Accademia Italiana della Cucina) Emilia-Romagna an'anaviy retsepti sifatida ro'yxatga olingan. Haftalik kechki ovqat uchun ajoyib variant! Retsept uchun bu erni bosing

Tuna karbonara.

Karbonaraning bu dengiz mahsulotlari versiyasi juda oson tayyorlanadi, qaymoqli va mazali! Makaronni hisobga olmaganda, atigi 4 ta ingredient bor va siz bu taomni tez orada stolga qo'yishingiz mumkin! Bu konservalangan orkinosli makaron konservasi uchun ajoyib retsept! Retsept uchun bu erni bosing

Agar siz ushbu konservalangan orkinos makaron retseptlaridan birini sinab ko'rsangiz, men sizning fikringizni eshitishni istardim. Iltimos, bu erga blogda sharh yozing yoki Facebook sahifasida Makaron loyihasi haqida sharh qoldiring.


Issiq cho'chqa va quloq salatasi, radikyo, nok va amp Gorgonzola (50 -bet)

Collards va Carbonara -dan: Janubiy oshpazlik, Italiya ildizlari Collards va Carbonara - Endryu Ticer va Maykl Gudman

Bu retseptni kitob javonidan o'chirmoqchimisiz? Shunday qilib, ushbu retsept uchun siz yaratgan barcha xatcho'plar o'chiriladi.

  • Kategoriyalar: Salatlar Asosiy taom - italyan
  • Tarkibi: cho'chqa quloqlari cho'chqa yog'i pastırma radichio olma sirkasi balsamik sirka Gorgonzola pishloq kanola yog'i armut apelsin cho'chqa go'shti

Juma kuni ovqat: yozgi tayyorgarlik

Endi biz nihoyat may va iyun oyining boshidagi yomg'irdan quriyapmiz, fikrlarimizni yozga va maktabning oxirgi kuniga aylantirish maqsadga muvofiq ko'rinadi. Sodiq (yoki sabrli) Juma kuni ovqatlanish O'quvchilar eslaydilarki, yozning jaziramasi kirsa, men oshxonadan uchish uchun qo'limdan kelganicha harakat qilaman. Men soyada oqilona, ​​zig'ir matoga o'ralgan holda, muhim kitoblarni o'qib, salqin sharob ichganimda, pech atrofida aylanishni yoqtirmayman.

Mening kamtarona hayotim haqiqati shuni anglatadiki, men hali ham kechasi ovqatlanishni rejalashtirishim kerak, chunki janob juma ovqatlanishi kerak. Va shuning uchun men yozning asosiy mezonlariga javob beradigan taomlarni topishim kerak: oshxonani isitmaydigan bir taomli taomlar. Qanchalik nuqsonli va dangasa bo'lsam-da, men kun oxirida o'tirib, ovqatlanishni va vaqtni o'tkazishni yaxshi ko'raman. Men hatto bu odam uchun orkinos qutisini ochaman.

Men yozda salatlarning katta aylanishiga tayanaman. Kecha bizda tovuqli salat bor edi, u har doim yozda tayyorlanadi. Ishonchim komilki, u sog'lom maqsadga xizmat qiladi va#8211 tarkibida mayonez, pastırma va cho'chqa go'shtida qovurilgan krutonlar bor. Lekin bu zerikarli. Men dushanba kuni kechqurun qolgan orkinos salatidan tayyorlangan tushlik sendvichini yeyayotganimda tovuqni qaynatdim. (Mayonez - yozda uyimizda qimmatbaho mahsulot.)

Chris tovuq klubi salatasi
xizmat qiladi 4

1/2 funt pastırma, tiniq va maydalangan (yog'ni saqlang)
1 stakan non kubiklari
3 stakan pishirilgan tovuq, kubik va sovutilgan
2 ta katta pomidor, chorak (yoki bir hovuch gilos pomidor, ikkiga bo'lingan)
1 boshli Romain, yirtilgan (kesilmagan) bo'lak bo'lagiga

Kiyinish:
3/4 chashka mayonez
1 osh qoshiq Worcestershire sousi
1 osh qoshiq yangi maydanoz, tug'ralgan
1 osh qoshiq yangi piyoz, tug'ralgan
1/2 choy qoshiq sarimsoq kukuni
1/2 choy qoshiq Lawry's ziravorli tuz
1/2 choy qoshiq quritilgan reyhan
1/4 choy qoshiq qora qalampir
1 osh qoshiq asal

Saut non kubiklari pastırma yog'ida, har tomondan qovurilgan nonni doimo to'kib tashlang. Qog'oz sochiqlarga to'kib tashlang. Sarimsoq kukuni, Lawry's ziravor tuzi va quritilgan reyhan bilan seping. Tovuqni idishga soling, ustiga o'rab qo'ying, asirlarini qo'shing va har bir bo'lakni kiyinish bilan yoping. Yarim soat sovutib turing. Marulni alohida plastinkalarga joylashtiring va salat ustiga tovuq salatini qo'ying. Bekonni tepaga maydalang, pomidor bo'laklari bilan o'rab oling va har birini maydalangan, ajoyib krujkalar bilan to'ldiring. Ajoyib Chardonnay bilan xizmat qiling. Yummm Pikniklar uchun juda mos keladi.

Mana, bu salatning siz uchun yaxshi bo'lishi mumkin bo'lgan varianti:

Kosher tuzi va qalampir
1 1/2 funt suyaksiz, terisiz tovuq ko'kragi, kub shaklida pishirilgan
1/4 chashka kam yog'li smetana
2 osh qoshiq mayonez
4 turp
2 dona selderey
1 kichik yashil olma
2 bosh

Katta idishda smetana, mayonez, tuz va murch aralashtiriladi. Tovuqni qo'shing va qobiqqa soling.
Turp, selderey, olma va piyoz qo'shing va aralashtirish uchun aralashtiring.

Bu achchiqroq turpni o'z ichiga olgan achchiqroq salat. Odatda men yozda orqa ayvonda o'tirgan turpni yeyman, ularni muzli suv bilan to'ldirilgan idishdan birma -bir olib tashlayman. Va, ehtimol, ba'zida men xayolparast bo'laman va sarimsoqni sarimsoq ustiga surtaman, chiroyli frantsuz yog'ini iliq nondan boshqa narsaga ishlataman.

Bu turp bilan olib boriladigan juda kontinental yondashuv, bu mening tirishqoq ichki hayotimga yoqadi: bir hovuch turpni yuving va muloyimlik bilan quriting. Turpga ozgina yumshatilgan yuqori yog'li sariyog 'va bir piyola dengiz tuzi bilan xizmat qiling. Balki bu shanba kuni kechasi, va siz qobig'li frantsuz nonini va bir -ikki stakan Prosecco -ni qo'shishingiz mumkin. Yumster.

Agar siz issiq ovqat berishga bema'ni majburiyatni his qilsangiz, bu erda turp qo'shilgan qiziqarli makaron: https://www.epicurious.com/recipes/food/views/strozzapreti-carbonara-with-radishes

Turpda S vitamini ko'p, past kaloriya (sarimsoq qo'shilmaguncha, har bir turp uchun taxminan 1 kaloriya) va kundalik salat uchun quvnoq rang va luqma beradi. Siz menga avgust oyida, olomon to'la -to'kis, yana bitta salqin sabzavotni iste'mol qilmay, go'shtli bo'lak va kartoshka pyuresi uchun baqirganingizda menga rahmat aytasiz. Ungacha bizda turp, tovuq salatlari va vaqti -vaqti bilan bir qadah vino bor.

Mana, dehqonlar bozoriga borayotganda tilingizni qitiqlash uchun turpning bir nechta navlari: tarvuz, oq muzqaymoq, gilos Belle (biz odatda oziq -ovqat do'konida ko'ramiz), uchqunli oq uchi, frantsuz nonushtasi, Fisih tuxumi, qora ispan, oq Go'zallik, erta qizil oltin, Daikon uzun oq, olov va muz va Xitoy gullari.

"Uzoq bo'ronli bahor, ho'l bahsli aprel, qish may oyining etagini sovitadi, lekin oxir-oqibat yoz fasli keladi."
-Tomas Karlayl


Juma kuni ovqat: yozgi tayyorgarlik

Endi biz nihoyat may va iyun oyining boshidagi yomg'irdan quriyapmiz, fikrlarimizni yozga va maktabning oxirgi kuniga aylantirish maqsadga muvofiq ko'rinadi. Sodiq (yoki sabrli) Juma kuni ovqatlanish O'quvchilar eslaydilarki, yozning jaziramasi kirsa, men oshxonadan uchish uchun qo'limdan kelganicha harakat qilaman. Men soyada oqilona, ​​zig'ir mato bilan o'ralgan holda, muhim kitoblarni o'qib, salqin sharob ichganimda, pech atrofida aylanishni yoqtirmayman.

Mening kamtarona hayotim haqiqati shuni anglatadiki, men hali ham kechasi ovqatlanishni rejalashtirishim kerak, chunki janob juma ovqatlanishi kerak. Va shuning uchun men yozning asosiy mezonlariga javob beradigan taomlarni topishim kerak: oshxonani isitmaydigan bir taomli taomlar. Qanchalik nuqsonli va dangasa bo'lsam-da, men kun oxirida o'tirib, ovqatlanishni va vaqtni o'tkazishni yaxshi ko'raman. Men hatto bu odam uchun orkinos qutisini ochaman.

Men yozda salatlarning katta aylanishiga tayanaman. Kecha bizda tovuqli salat bor edi, u har doim yozda tayyorlanadi. Ishonchim komilki, u hech qanday sog'lom maqsadga xizmat qilmaydi – tarkibida mayonez, pastırma va pastırmada qovurilgan kruton bor. Lekin bu zerikarli. Men dushanba kuni kechqurun qolgan orkinos salatidan tayyorlangan tushlik sendvichini yeyayotganimda tovuqni qaynatdim. (Mayonez - yozda uyimizda qimmatbaho mahsulot.)

Chris tovuq klubi salatasi
xizmat qiladi 4

1/2 funt pastırma, tiniq va maydalangan (yog'ni saqlang)
1 stakan non kubiklari
3 stakan pishirilgan tovuq, kubik va sovutilgan
2 ta katta pomidor, chorak (yoki bir hovuch gilos pomidor, ikkiga bo'lingan)
1 boshli Romain, yirtilgan (kesilmagan) bo'lak bo'lagiga

Kiyinish:
3/4 chashka mayonez
1 osh qoshiq Worcestershire sousi
1 osh qoshiq yangi maydanoz, tug'ralgan
1 osh qoshiq yangi piyoz, tug'ralgan
1/2 choy qoshiq sarimsoq kukuni
1/2 choy qoshiq Lawry's ziravorli tuz
1/2 choy qoshiq quritilgan reyhan
1/4 choy qoshiq qora qalampir
1 osh qoshiq asal

Saut non kubiklari cho'chqa go'shti yog'ida, har tomondan qovurilgan nonni doimo to'kib tashlang. Qog'oz sochiqlarga to'kib tashlang. Sarimsoq kukuni, Lawry's ziravor tuzi va quritilgan reyhan bilan seping. Tovuqni idishga soling, ustiga o'rab qo'ying, asirlarini qo'shing va har bir bo'lakni kiyinish bilan yoping. Yarim soat sovutib turing. Marulni alohida plastinkalarga joylashtiring va salat ustiga tovuq salatini qo'ying. Bekonni tepaga maydalang, pomidor bo'laklari bilan o'rab oling va har birini maydalangan, ajoyib krujkalar bilan to'ldiring. Ajoyib Chardonnay bilan xizmat qiling. Yummm Pikniklar uchun juda mos keladi.

Mana bu salatning siz uchun yaxshi bo'lishi mumkin bo'lgan varianti:

Kosher tuzi va qalampir
1 1/2 funt suyaksiz, terisiz tovuq ko'kragi, kub shaklida
1/4 chashka kam yog'li smetana
2 osh qoshiq mayonez
4 turp
2 dona selderey
1 kichik yashil olma
2 bosh

Katta idishda smetana, mayonez, tuz va murch aralashtiriladi. Tovuqni qo'shing va qobiqqa soling.
Turp, selderey, olma va piyoz qo'shing va aralashtirish uchun aralashtiring.

Bu achchiqroq turpni o'z ichiga olgan achchiqroq salat. Odatda men yozda orqa ayvonda o'tirgan turpni yeyman, ularni muzli suv bilan to'ldirilgan idishdan birma -bir olib tashlayman. Va, ehtimol, ba'zida men xayolparast bo'laman va sarimsoqni sarimsoq ustiga surtaman, chiroyli frantsuz yog'ini iliq nondan boshqa narsaga ishlataman.

Bu turp bilan olib boriladigan juda kontinental yondashuv, bu mening tirishqoq ichki hayotimga yoqadi: bir hovuch turpni yuving va muloyimlik bilan quriting. Turpga ozgina yumshatilgan yuqori yog'li sariyog 'va bir piyola dengiz tuzi bilan xizmat qiling. Balki bu shanba kuni kechasi, va siz qobig'li frantsuz nonini va bir -ikki stakan Prosecco -ni qo'shishingiz mumkin. Yumster.

Agar siz issiq ovqat berishga bema'ni majburiyatni his qilsangiz, bu erda turp qo'shilgan qiziqarli makaron: https://www.epicurious.com/recipes/food/views/strozzapreti-carbonara-with-radishes

Turplarda S vitamini ko'p, kaloriya miqdori past (sarimsoq qo'shilmaguncha turp boshiga taxminan 1 kaloriya) va kundalik salat uchun quvnoq rang va luqma beradi. Siz menga avgust oyida, olomon to'la -to'kis, yana bitta salqin sabzavotni iste'mol qilmay, go'shtli bo'lak va kartoshka pyuresi uchun baqirganingizda menga rahmat aytasiz. Ungacha bizda turp, tovuq salatlari va vaqti -vaqti bilan bir qadah vino bor.

Mana, dehqonlar bozoriga borayotganda tilingizni qitiqlash uchun turpning bir nechta navlari: tarvuz, oq muzqaymoq, gilos Belle (biz odatda oziq -ovqat do'konida ko'ramiz), uchqunli oq uchi, frantsuz nonushtasi, Fisih tuxumi, qora ispan, oq Go'zallik, erta qizil oltin, Daikon uzun oq, olov va muz va Xitoy gullari.

"Uzoq bo'ronli bahor, ho'l bahsli aprel, qish may oyining etagini sovitadi, lekin oxir-oqibat yoz fasli keladi."
-Tomas Karlayl


Makaron taomlari ro'yxati

Makaron an'anaviy italyan oshxonasining asosiy taomidir [1], birinchi ma'lumotnoma Sitsiliyada 1154 yilga to'g'ri keladi. [2] Bundan tashqari, odatda makaron taomlarining xilma -xilligi uchun ishlatiladi. Makaron, odatda, bug'doy unining xamirturushsiz xamiridan suv bilan aralashtirilgan, choyshab shaklida kesilgan yoki turli shakllarda ekstrudirovka qilingan, keyin pishirilgan va bir qancha idishlarda xizmat qiladigan makaron. U boshqa don yoki donli un bilan tayyorlanishi mumkin, suv o'rniga tuxum ishlatilishi mumkin.

Har bir an'anaviy makaron taomlari o'ziga xos makaron turi, o'ziga xos pishirish uslubi va o'ziga xos sous yoki ziravorlar bilan belgilanadi. An'anaviy taomlarning ko'plab evolyutsiyalari va variantlari mavjud. Makaron, shuningdek, ba'zi sho'rvalarda qo'shimcha ingredient sifatida ishlatiladi, lekin ular "makaron taomlari" hisoblanmaydi (toifadan tashqari) brododa makaron yoki "bulonda makaron"). [3]

Har xil makaron turlari quyidagilarga bo'linadi. makaron sekka (quritilgan makaron), freska makaron (yangi makaron), allauovo makaron (tuxumli makaron), makaron (to'ldirilgan makaron yoki to'ldirilgan makaron, masalan ravioli), Nyokki (yumshoq xamirdan köfte). Pishirish usullari quyidagilarga bo'linadi. makaron asciutta (yoki pastasciutta, unda makaron qaynatiladi, so'ngra qo'shimcha sous yoki ziravorlar kiyiladi), makaron al forno (pishirilgan makaron, unda makaron sos yoki ziravorlar bilan birga idishga solinadi va keyin pishiriladi) va brododa makaron (bulonda makaron, unda makaron pishiriladi va bulonda xizmat qiladi, odatda go'shtdan tayyorlanadi). Makaron soslari (asosan ishlatiladi makaron asciutta va makaron al forno) ikkita katta guruhga bo'lingan: sughi rossi (qizil soslar, pomidor bilan) va sughi bianchi (oq soslar, pomidorsiz).


Tarkibi

Uzoq makaronni ekstruziya yoki o'rash va kesish yo'li bilan tayyorlash mumkin.

Tavsif Tarjima Sinonimlar Iste'molning kelib chiqishi yoki asosiy maydoni
Barbin Yupqa iplar, ko'pincha uyalarga o'ralgan Kichkina soqollar [3] Barbina
Bavette Tagliatelle ning tor versiyasi Bezaklar [4] Baverine, bavettine, lasagneddi (Sitsiliyada) [5] Liguriya [5]
Bigoli Qalin, yumshoqroq, spagettiga o'xshash makaron. Qattiq emas, balki butun bug'doydan qilingan. Ba'zida o'rdak tuxumidan tayyorlanadi. [6] Kimdan bigolaro, makaron pressi bigoli tayyorlash uchun ishlatilgan [7] Fusarioi [6] Veneto [6]
Bucatini Qalin spagettiga o'xshash makaron, o'rtasidan teshik o'tadi Bo'sh somon [4] italyan tilidan tarjima qilingan: buko"teshik" degan ma'noni anglatadi va italyancha: bucato, "teshilgan" degan ma'noni anglatadi. Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati [8] [9] Lazio [6]
Busiat (yoki busiati) Uzoq makaron turi. Ko'pincha mahalliy o'tlar novdasi atrofida o'raladi. [10] Kimdan busa, "qamish" degan ma'noni anglatadi. [11] Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro [11] Sitsiliya (ayniqsa Trapani) [11] Sardiniya [6]
Kapellini Ko'pincha uyalarga o'ralgan juda nozik spagetti. Capelli d'angelo biroz ingichka. Yupqa sochlar, kichkina sochlar [3] Anxel Soch, [12] Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi [9] [13] Liguriya [6]
Fedelini Juda nozik spagetti [14] Kichkina sodiq odamlar Neapol, Genuya va Liguriya [15]
Ferrazzuoli Buralganga o'xshaydi bukato yon tomonda yugurish bilan Yoriqni yaratish uchun ishlatilgan ingichka temir kvadratdan [16] [ iqtibos kerak ] Cannucce [17] Kalabriya [17]
Fettuccin Kengligi taxminan 6,5 millimetr bo'lgan makaron tasmasi. Tagliatelldan kattaroq va qalinroq [18] Kichik lentalar: [19] dan affettare, "kesish". [18] Lazagnet, baquvvatlik, ravonlik, sagne [9] [18] Rim [18]
Fayl Uzaygan vint. [20] [21] Ip uchun dialektal, filato [22] to'ldirilgan, [21] filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna [23] Vibo Valentiya (Kalabriya), [24] Avellino (Kampaniya) [25]
Tilshunos Yassilangan spagetti Kichik tillar [4] Bavettine, bavette fini, radichini, linguettine [9]
Lagan [26] Keng makaron Lasagnoni, Bardele [9]
Lazanya Kvadrat yoki to'rtburchaklar makaron varaqlari, ba'zida qirralari qirrali bo'ladi (lazanya boyligi). Makaron kvadrat lazanya taom lazanya bo'lsa [27] Balki lotin tilidan lazanum yoki yunon lasonon, "Ovqat pishiradigan idish", [19] [27] yoki yunon-rim laganum, bir bo'lak non. [27] bardele, lasagnoni (Veneto) capellasci (Liguria) sagne (Salento) lagana (Apulia) [27] flutli versiya ham doppio festone, sciabo, sciablo bo'lishi mumkin [28]
Lasagnet Lazanya tor versiyasi [29] Oz lazanya
Lasagnotte Lazanya uzun versiyasi Kattaroq lazanya
Makcheroni alla molinara Juda qalin, uzun, qo'lda tortilgan makaron. Tegirmonchi xotinining makaron mahsulotlari Abruzzo
Maccheroncini di Campofilone Tuxumli makaronning ingichka iplari. Kapelli dangelloga o'xshaydi. Marche [30]
Mafalde Yonlari qirrali uzun to'rtburchaklar tasmalar. Savoy malikasi Mafalda [26] [31] sharafiga nomlangan. Reginette, fres, tagliatelle nervate, [9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini [31] Neapol [31]
Matriciani Perciatelliga o'xshaydi, lekin ichi bo'sh emas, balki katlanmış
Pappardelle Tuxumli xamirning qalin yassi lentalari [29] Toskandan papparsi, "cho'chqaga chiqish". [32] Papparelle, [9] paparele (Veneto) paspardelle (Marche) [32] Toskana va Shimoliy Italiya [32]
Perciatelli "Bucatini bilan deyarli bir xil" [33] Kimdan perciare, "bo'shatish" Makcheroncheli, Makcheronikini, Mezzanelli, Uzoq makaron [9] Kampaniya [6]
Pici Juda qalin, tartibsiz va uzun, qo'lda o'ralgan makaron. [34] Kimdan iltimos, "yopishmoq". [34] Lunghetti (Montalcino) pinchi (Montepulciano) umbrici/ciriole (Umbria) [34] [35] Toskana [34]
Pillus Mol go'shti bulonida pishirilgan juda nozik lentalar Lisanzedas, lazanya qatlamlariga o'xshash katta disklar Sardiniya
Rustiche Tishlangan lentalar so'zma -so'z ayollik ko'pligi rustiko"rustik" degan ma'noni anglatadi [36] Apuliya
Yashash mumkin emas Uzun trubka o'ralgan lentadan yasalgan Qovurilgan lazanya
Scialatelli yoki scialatielli Qisqa, tekis chiziqlar Sorrento [37]
Spagetti Irmik yoki un va suvdan yasalgan, yupqa, silindrsimon italyancha uzun makaron. [38] Spagettini va spagettoni navbati bilan biroz ingichka yoki qalinroq. [39] "Kichik iplar". [4] Spagetti italyancha so'zning ko'plik shakli spagetto, bu kichraytiruvchi spago, "yupqa ip" yoki "ip" degan ma'noni anglatadi. [38] Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti [9] [39] Sitsiliya
Spagetti alla chitarra Tuxum va undan tayyorlangan kvadrat spagetti [40] Makaronni kesish uchun ishlatiladigan gitaraga o'xshash qurilmaning nomi [40], metall simlar bilan o'ralgan yog'och ramkali, makaron varaqlari qurilmaning ustiga bosiladi, so'ng simlar "kesiladi", shuning uchun makaron bo'laklari tushadi. orqali. Tonnarelli, makcheroni alla chitarra Abruzzo
Spagettini Spagettining biroz yupqaroq versiyasi [41] Yupqa spagetti [41] Yupqa spagetti
Spagettoni Bir oz qalinroq spagetti versiyasi [39] Spagetti spessi
Stringozzi Oyoq bog‘ichlariga o‘xshaydi Poyafzalga o'xshash, poyabzal bintlari [42]
Su Filindeu Noyob tortilgan va burilgan xamirdan quritilishi uchun quyoshga qo'yilgan juda kam uchraydigan makaron. [43] Xudoning iplari (yoki jun) [43] Sardiniya [43]
Tagliatelle Tuxumga asoslangan makaron lentalari. [44] Odatda fettuccinadan torroq. Italiyadan tagliare, "kesish" degan ma'noni anglatadi. [44] Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini tagliatelle smalzade (Trentino) lesagnetes (Veneto) bardele (Lombardiya) fettuccine (Lazio) pincinelle (Colonna) tagghiarini (Sicardiya) [9] ] Emiliya-Romagna (qism. Boloniya) [44]
Taglierini Tagliatelle ning nozik versiyasi Italiyadan tagliare, "kesish" degan ma'noni anglatadi. Tagliolini tagliatini (Toskana) tojarin (Piedmont) [45] Liguriya, Pyemont [45]
Trenette Bir tomondan ingichka lenta. Lingvindan biroz qalinroq.
Tripolin Bir tomondan qalin tasma [46] Signorin [9]
Vermicelli Spagettidan yupqa bo'lgan an'anaviy makaron dumaloq. [47] [48] Kichik qurtlar [4] [49] Juda nozik spagetti Kampaniya [6]
Ziti Uzun, tor shlangga o'xshash naychalar [29] mezzanidan kattaroq (u ham deyiladi) mezzi ziti) yoki pishirishdan oldin an'anaviy tarzda buzilgan bucatini. [50] So'zning qo'shilishi rigati (masalan, ziti rigati) makaron yuzasidagi chiziqlar yoki tizmalarni bildiradi. Ziti kandelati uzunroq, zitoni biroz kattaroq. Kelin va kuyov (ziti ko'plik) Sitsiliya lahjasida. [50] Bokkolotti, zitoni, zituane, qandil, ziti kandelati [9] [50] Sitsiliya, [51] Janubiy Italiya [50]

Qisqa kesilgan makaron ("makaron kortasi") asosan ekstruziya orqali tayyorlanadi.

Rasm Turi Tavsif Tarjima Sinonimlar Iste'molning kelib chiqishi yoki asosiy maydoni
Anelli Qisqa quvurli yoki halqa shaklidagi makaron, ba'zida ichkarida yoki tashqarisida tizmalari bor. [52] Kichik halqalar [53] Anelloni, anellini, anelletti, anelloni d'Africa (katta halqalar) [54] Sitsiliya [55]
Bokkoli Qisqa, qalin burilgan shakli. Qo'ng'iroqlar Sardiniya
Kalamarata Keng halqa shaklidagi makaron Kalamarga o'xshash Kalamari Neapol [56]
Kampanel yoki mash'ala Yassilangan qo'ng'iroq shaklidagi makaron, bir chetida qirrali qirrali. Torchio bir xil, qirrasi silliq. [57] Bellflower, [19] [58] gigli zambaklar, [19] mash'ala press (odatda zaytun yoki uzum uchun, balki makaron uchun ham). [57] Gigli, [58] korneti, korni di bue [9]
Kapelli va oshpaz Oshpaz shlyapasiga o'xshagan ekstrudirovka qilingan makaron Oshpaz bosh kiyimlari Oshpaz bosh kiyimlari
Casarecce Qisqa uzunliklar S shaklida chiqariladi. [59] Kimdan kasereccio, "uy qurilishi". Casarecci, Cesariccia [9] Sitsiliya, Kampaniya [60]
Kaskatelli 2021 yilda Dan Pashman tomonidan ishlab chiqilgan-qirralari qirrali qalin, yarim naychali makaron Kimdan kaskatel, "kichik sharsharalar" Qo'shma Shtatlar
Kastellan Shell makaron konus shakliga o'ralgan "Qal'aning aholisi" deb tarjima qilingan, chunki makaron shakli uzun, oqayotgan xalatga o'xshaydi.
Kavatappi Vint shaklidagi makaron. Vintlardek Cellentani, [61] amori, spirali, tortiglioni yoki fusilli rigati.
Kavatelli Qisqa, qattiq uzunliklar. Odatda barmoqlar bilan o'lchanadigan uchta o'lchamda mavjud (bir, ikki yoki uch) [62] Fe'ldan ikra, "ichi bo'sh". Cortecce, [63] gnocchetti, manatelli, orecchie di prete, strascinati, truoccoli capunti, cingule, minuich, rascatelli, zinnezinne (basilicata) cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, mascineliche, Marche) kavatielle, 'ncatenate, cazzarille, ciufele (Molise) cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sitsiliya), [62] pizzicarieddi (Apulia). [64] Rasmda quruq kapunti, Apuliya navli cavatelli. Janubiy kontinental Italiya (ya'ni Campania, Apulia, Molise, Basilicata, Calabria) va Sitsiliya [62]
Chifferi Qisqa va keng makaron. Silliq bo'lishi mumkin (ruxsat) yoki jingalak (rigati). [65] Avstriya kukilaridan Kipferl. [66] Gomiti [6]
Sicioneddos Malloreddusdan kichikroq, qo'lda ishlangan, qobiq shaklidagi makaron. Sardiniya
Konchigli Dengiz qobig'i shaklidagi, odatda burishgan (qattiq) Chig'anoqlar [4] Arselle, abissini, koksiolin, konchigliette, tofettine, [67] cinesini, margaritin, kinesi rigati, mezzi kokklar, margherit rigate, cappettine [9]
Creste di galli Qisqa, egri va burishgan Xo'roz taragi [4] Grui [6]
Fagioloni Qisqa tor quvur Katta loviya
Farfalle Kamon yoki kelebek shaklidagi kamar Kelebeklar [4] fiochetti, fiocconi, farfalloni, galla genovese, [9] strichetti (Modena), nocchette (Apulia va Abruzzo) [68] Shimoliy Italiya [69]
Fazzoletti Yupqa to'rtburchaklar yoki makaron kvadratlari Ro'molcha [70] Fazzoletti di seta, mandilli di dengiz (Liguriya lahjasi) [70] Liguriya [70]
Festoni Qalin jingalak spirallar Festoon
Fiorentin Yivli kesilgan quvurlar Florensiya
Fiori Gul kabi shakllangan Gullar
Fusilli Qattiq yoki ichi bo'sh bo'lishi mumkin bo'lgan uzun, qalin, tirnoq shaklidagi makaron. So'z fusilli Ehtimol, italyan tilidan keladi: fuso, "mil" degan ma'noni anglatadi. [71] Elishe, girandol, rotini, tortiglioni, spirali [9] [71]
Fusilli bucati Fusillining bo'sh versiyasi. [72] Eslatma: bu nomga turli shakllar biriktirilishi mumkin. Uzun, kalta yoki ipli bo'lishi mumkin (o'pka, korti yoki gemellati). [73] Teshikli millar Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco. [74] [73] Sitsiliya [6]
Garganelli Tuxumli makaron to'rtburchaklar shaklida naychaga o'ralgan Kimdan garganel, "qizilo'ngach" [75] [19] Makcheroni al -petin (Marche), fishioni [75] Emiliya-Romagna [75]
Gemelli S shaklidagi bitta makaron ipi bo'sh spiralda o'ralgan. [76] Ism italyan tilidan kelib chiqqan egizaklar. [19]
Nyokki Loblangan qobiqlar. Gnocchi köftesi bilan adashmaslik kerak. Ehtimol, "tugunlar" [19]
Gomiti Tirsak makkeroni, jingalak. Kimdan gomito, "tirsak". [77] Chifferi
Chiroq Buruq tizmalari Chiroqlar
Lorigitalar Makaron iplari halqani hosil qilish uchun uch barmog'ini ikki marta aylantirdi va keyin arqonga o'xshab burildi. [78] Kichik halqalar [79] Morgongiori, Sardiniya [78]
Makaron Quvurlar, egilgan yoki tekis [80] Yunon tilidan arpadan tayyorlangan taom [81] Makaron [9] (Italiyadan tashqarida), makcheroncini [82] Neapol [82]
Makcheroncheli Qalinligi qalamdan biroz kichikroq, ichi bo'sh naycha shaklidagi makaron [83] Kichik makcheroni
Mafaldin Qirrali qirrali qisqa lentalar [84] Oz mafalde Mafalda kort, Biricchi [21]
Maltagliati Yassi makaronning notekis shakllari makaron ishlab chiqarish qoldiqlaridan hosil bo'lgan. [85] Yomon kesilgan [26] Strengozze, [9] malmaritati, blecs pizzocherini (Valtellina) straciamus/spruzzamusi (Mantua) gasse, martaliai (Liguria) begnamusi/sguazzabarbuz (Emilia-Romagna) kuchsizlanish (marche) mpezlize (lateum) Piedmont) [86]
Malloreddus Qo'lda o'ralgan, qobiq shaklidagi makaron safron bilan. [87] Mashinada ekstrudirovka qilingan versiya ham mavjud bo'lib, u odatda za'farondan foydalanishni istisno qiladi. [87] Kampidan lahjasida a malloreddu erkak sigir (ko'plik. shoxrux_official) [88] Gnocchetti sardi, [9] caidos, macarones cravaos, maccaronis de orgiu [88] Sardiniya [88]
Mandala Filipp Stark 1987 yilda frantsuz makaron ishlab chiqaruvchisi Panzani uchun mo'ljallangan bo'lib, u haddan tashqari pishganlik o'rnini qoplashga mo'ljallangan. [89] Mandalalarga havola.
Maril 1983 yilda Giorgetto Giugiaro tomonidan ishlab chiqilgan-ichki rugosities bilan kesishgan okean to'lqini kabi, lekin muvaffaqiyatsiz va endi ishlab chiqarilmagan. [89] Kimdan бие, "dengiz"
Mezzani Qisqa egilgan quvur [90] [91] Yarim o'lchamli Perciatelloni, Mezze Zite, Regine, Skaloppi, Napoletani, Hoernli (Shveytsariyada keng tarqalgan, kamida 3 o'lchamda) [9]
Mezze maniche Rigatoni uzunligining qariyb yarmi Yarim qisma
Mezze penne Penne qisqa versiyasi Yarim qalamlar
Mezzi bombardoni Keng qisqa quvurlar Yarim bombardimonlar
Nuvol Qisqa pishirilgan makaron Bulutlar
Paccheri Katta naychali makaron ko'pincha sos bilan to'ldirilgan yoki ingredientlar bilan to'ldirilgan. [92] Ovqat pishirish paytida o'z og'irligi ostida qulashi mumkin. [93] Napolitandan pakariya, "Zarbalar" amortizatsiyali -ero bilan umumiy narsani bildiradi. [93] [94] Bu ism, ular yeyish paytida urish mumkin bo'lgan urish ovoziga qo'yilgan. [92] Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Marche va Umbriyada mokolotti. [94] Neapol [93]
Passatelli Non bo'laklari, tuxum, maydalangan Parmesan pishloq, limon va muskat yong'og'idan tayyorlanadi va tovuq bulonida pishiriladi. [95] Pesaro e Urbino (shimoliy Marche) va Italiyaning shimolidagi Emiliya Romagna kabi boshqa hududlar [95]
Al ceppo makaron Shakli darchin tayog'iga o'xshash choyshab makaron [96] Kundalik turdagi makaron
Penne O'rtacha uzunlikdagi naychali naychalar, ikkala uchidan diagonal kesilgan. Ular ham bo'lishi mumkin ruxsat (silliq) yoki qattiq (yivli). Mostaccioli ba'zida Barilla mahsulotlari uchun ishlatiladi, penetta uzunligi qisqaroq va pennoni kengroq va qalinroqdir. [97] Qalamlar (qalam qalamdan keyin) yoki tuklar. [4] Pennine, mezze pennette lisce, mezze penne, mezzani, pennettine, pennuzze, penne regina, [9] mostaccioli, penne a candela, penne di natale/natalini, penne di ziti/zitoni. [98] Liguriya [99] [100]
Penn Riks Penning jingalak varianti, odatda yivli. Jingalak penn.
Pikchiarelli Kavatellidan biroz uzunroq. Apuliya
Quvur qattiq Lumaconi -ga juda o'xshash, lekin kichikroq uzunlikdagi chiziqlar bor Yivli quvurlar.
Pizzokcheri Qisqa tagliatelle turi, grechka unidan tayyorlangan yassi lentali makaron: kleykovina etishmasligi ularni boshqarishni qiyinlashtiradi. [101] Kimdan pinjochero, "katta". [101] Fugascion, pizzocher di Tei [101] Valtellina (Lombardiya) [101]
Quadrefiore Qirralari qirrali kvadrat Kimdan kvadro, "kvadrat" va fiore, "gul"
Radiator Radiatorlar shaklida ular Birinchi va Ikkinchi jahon urushlari o'rtasida yaratilgan. [102] Ular ko'pincha rotel yoki fusilli kabi shunga o'xshash idishlarda ishlatiladi, chunki ularning shakli qalin soslar bilan yaxshi ishlaydi. [103] Radiator [19] Marziani [9]
Riccioli Silindrsimon tizmalari bilan ichi bo'sh kesilgan. Buruqlar.
Ricciolini 90 graduslik burilishli qisqa keng makaron Kichik buruqlar
Rikutel Qisqa spiralli makaron Kichik buruqlar
Rigatoncini Rigatonining kichik versiyasi Kichik chiziqlar
Rigatoni O'rta-katta trubkasi, uchlari to'rtburchaklar, ba'zan biroz egilgan. Ekstruziya usuliga qarab har doim yivli va tekis yoki egilgan. [104] Kimdan qattiqqo'llik, "to line, furrow, groove". [104] Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigati [104] Lazio [104]
Rombi Rhombus-shaped ribbons
Rotelle Wagon wheel-shaped pasta Little wheels. Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini [9] [105]
Sagnette Short thick ribbons from Abruzzo and Molise. Also called sagne yoki tagliolini.
Sagnarelli Rectangular ribbons with fluted edges
Sedani Slightly larger than maccheroni with a similar slight bend. Can be smooth (lisce) or furrowed (rigati). From sedano, "celery" Sedanini, cornetti, diavoletti, diavolini, folletti or zanne d'elefante if smooth. [106] Naples [107]
Spirali Spiraled tubes Spirals
Spiralini (Scharfalini) Tightly coiled spirali Little spirals
Strapponi Strips of pasta ripped from a sheet. From strappare, "to rip off" [108] Tuscany [108]
Strozzapreti Rolled across their width. Similar to Sicilian casarecce. Priest-chokers or priest-stranglers [109] Strangolarpreti, gnocchi di prete (Friuli) frigulelli, piccicasanti, strozzafrati (Marche), cecamariti (Lazio) maccheroni alla molinara (Abruzzo) strangulaprievete (Naples) strangulaprieviti (Calabria) affogaparini (Sicily) [109] Tuscany, Emilia-Romagna [109]
Testaroli Tuscany
Tortiglioni Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta. [110] From Latin torquere, "to twist" [110] Elicoidali [9] Campania, Lazio [110]
Treccioni Coiled pasta. From treccia, "braid".
Trenne Penne shaped as a triangle [76] Triangoli, penne triangolo
Trofie Thin twisted pasta made of durum wheat and water. [111] Trofie bastarde are made with chestnut flour. [112] possibly from Greek trophe, "food" [19] or local Genovese dialect strofissià yoki strufuggiâ, "to rub". [112] Rechelline, trofiette. [112] Liguria [112]
Trottole Pasta in the shape of spinning tops [113]
Tuffoli Ridged rigatoni
Vesuvio Corkscrew-shaped pasta. From Mount Vesuvius Kampaniya

Strascinati are mostly hand-made disks of pasta dragged (strascinato) across a wooden board. Orecchiette are the typical example.

Rasm Type Description Translation Synonyms Origin or main area of consumption
Cencioni Petal shaped, slightly curved with rough convex side [114] Little rags Mischiglio (Basilicata) [114] Southern Italy [114]
Corzetti Flat figure-eight stamped from Liguria [115] The name derives from a 14th century Genovese coin, the corzetto. [115] Curzetti (Genoa) crosets (Piedmont) crosetti (Emilia-Romagna) croxetti, torsellini [115] Val Polcevera [6]
Fainelle Flat strascinato that vaguely resembles carob. [116] Fainella means carob in Pugliese dialect. [116] Foggia (Apulia) [116]
Foglie d'ulivo Shaped like an olive leaf Olive leaves Southern Apulia [117]
Orketiet Irregular disc with a central dome and a slightly thicker crown. Strascinate are identical but flat. [118] Little ears [4] strascinate recchini (Rome) recchietele (Campania, Molise and Basilicata) orecchie di prete (Abruzzo and Basilicata) cicatelli (Apulia) recchie di prevete (Foggia) cagghiubbi/fenescecchie (Bari) chancierelle/pochiacche (small/big versions Taranto) stacchiodde (Lecce) [118] Apulia [118]

These are small types of pasta, mainly used in soups, many of which belong to the pastina ("small pasta") family. [119] [26]

Rasm Type Description Translation Synonyms Origin or main area of consumption
Acini di pepe Bead-like pasta [120] Grains of pepper
Alphabet pasta Pasta that has been mechanically cut or pressed into the letters of the alphabet Alfabeto [121]
Anchellini Small beads [120]
Anelli Small rings of pasta (not to be confused with Calamaretti) Small rings Aneletti, anidduzzi, cerchionetti, taraduzzi [54] Sicily [54]
Anellini Smaller version of anelli Little rings [19] Anelline [122]
Armonie Small "squiggles" [120]
Conchigliette Small shell-shaped pasta Little shells Cocciolette [120]
Coquilettes Semicircular [120]
Coralli Ridged tubes [120]
Corallini Small short tubes of pasta Little corals
Cuscussu Minuscule dots [120] reminding of couscous Scucuzzu. [123] Kusksu in Malta Liguria, but found throughout Italy and in Malta. [123] [124]
Ditali Short tubes whose diameter is roughly the same as their length. Can be lisci yoki rigati [125] Thimbles [19] Ditalini, tubetti, tubettini, gnocchetti di ziti, ditaletti, coralli denti di vecchia, denti di cavallo, ganghi di vecchia, magghietti (Apulia and Sicily) [125] Campania, Apulia [126]
Egg barley
Farfalline Small bow tie-shaped pasta [120] Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideos [127] Pasta prepared with eggs, flour and water. [127]
Filini Smaller version of fideos, about 12–15 mm long before cooking Little threads.
Fregula Bead-like pasta from Sardinia. Slightly toasted due to drying process. [128] Little fragments [129] Fregola, freula, fregua
Funghini Small mushroom-shaped pasta Little mushrooms
Gianduietta Farm animals [120]
Grano Grain-shaped [120]
Gramigne Short curled lengths of pasta. Spaccatelle are larger. [130] From gramigna, "weed" [4] or spaccatura, "slot" [130] Crestine, margherite lisce, fagioletti, zitellini, tubettini lunghi, [9] gramignoni, spaccatelle [131] Sicily, [130] Emilia-Romagna, Marche, Friuli-Venezia Giulia [132]
Grattini Small granular, irregular shaped pasta (smaller version then Grattoni) [120] Little grains
Grattoni Large granular, irregular shaped pasta [120] Grains
Margerthine Daisy-shaped [120]
Merletti Lace-shaped [120]
Midolline Flat teardrop shaped pasta [120] (similar to Orzo but wider)
Occhi di passero Thick rings [120]
Occhi di pernice Very small rings of pasta Partridge's eyes
Orzo Rice shaped pasta. [29] Risoni are slightly bigger. [133] Barley, [19] rice [133] Puntine, punte d'ago, armelline, semi d'orzo, semi d'avena, semi di riso, occhi di giudeo, armellette, puntalette, semi di cicoria, cicorietta, risetto, chicchi di riso, semini, avena, avena grande, cicorie, semi di melone, semi di mela, midolline, semoni, risone, risoni [9] riso [133]
Pastina Although pastina is the name for an entire family of miniature pasta shapes, it is also used to describe the most basic one in this family – small spheres, smaller than acini di pepe Little pasta
Piombi Spheres slightly larger than acini di pepe Pearl pasta
Ptitim Rice grains, spheres or other forms Flakes Israeli couscous, Jerusalem couscous, giant couscous, pearl couscous [134] Israel
Puntine Smaller version of Risi [120]
Quadrettini Small flat squares of pasta Little squares [19] Quadrucci, quadratini, quadretti, lucciole, [9] quadrellini, quadrotti quaternei (Emilia-Romagna) squadrucchetti (Umbria) ciciarchiola/cicerchiole (depending on size Lazio). [135]
Sorprese Small bell shaped pasta with a ruffled edge and a crease on one side. Can be ridged or smooth (lisce) Surprise
Stelle Small star-shaped pasta. Stars, small or big (resp. stelline or stellette) [136] anellini, avermarie, astri, fiori di sambuco, lentine, puntine, semini, stellettine, stellette [9] [136]
Stortini Smaller version of elbow macaroni Little crooked ones
Tripolini In larger varieties these are sometimes called farfalle tonde. [137] Small bow tie-shaped pasta [120] with rounded edges. canestrini are small willow baskets. Signorine, [9] canestri, canestrini, farfallini, galani, nastrini, nodini, stricchetti [137]

The name raviolo (plur. ravioli) can be used as a generic description for almost any type of pasta with filling. [138]


Friday, December 08, 2017

Nouilles udon au porc et aux fèves edamame

J’avais vu cette recette dans Coup de Pouce et je m’étais que ça avait l’air très bon. Les nouilles cuites par adsorption, en plus, c’est plein de saveur. Eh bien… ce n’était pas une recette de nouilles cuites par adsorption. J’ai dû rajouter 4 tasses d’eau, parce que ce que la recette est mal écrite. En fait, elle omet de préciser qu’il faut cuire les nouilles udon à l’avance, ou peut-être acheter des paquets de nouilles précuites et emballées sous vide. Alors je le précise plus bas, et je réduis la quantité de nouilles (parce qu’il y en avait trop). Honnêtement, à part cette omission, c’était excellent! Je compte la refaire comme je l’ai écrite. On peut ajouter de la sauce sriracha, au goût.

2 paquets de nouilles udon (200 g. chacun)
1 c. à soupe d’huile de sésame
2 oignons verts hachés
1 c. à soupe de gingembre frais haché
2 gousses d’ail hachées finement
1 lb. de porc haché maigre
¼ tasse de cassonade
2 c. à soupe de sauce de poisson (j’en mets un peu moins)
¾ tasses d’eau
2 c. à soupe de miso
1 ½ de fèves edamame écossées, surgelées
1 ½ tasse de carottes râpées

Faire cuire les nouilles udon al dente.

Pendant ce temps, dans un grand poêlon ou un wok, chauffer l’huile à feu moyen-vif. Ajouter la moitié des oignons verts, le gingembre et l’ail, et cuire pendant 1 minute. Ajouter le porc et cuire pendant 5 minutes, en le défaisant avec une cuillère de bois. Ajouter la cassonade et la sauce de poisson, mélanger et cuire, sans brasser, pendant 2 minutes. Mélanger et poursuivre la cuisson pendant 2 minutes ou jusqu’à ce que le porc ait perdu sa teinte rosée.

Ajouter l’eau et le miso, mélanger et porter à ébullition. Réduire à feu doux, ajouter les nouilles (drainées, on s’entend), les fèves edamame et les carottes, et mélanger pour les enrober. Laisser mijoter, en brassant, pendant 3 minutes. Ajouter le reste des oignons verts et cuire, en brassant, pendant 1 minute pour bien enrober les ingrédients.


Seasonal Pantry: Some classics don't need improvement

What does primavera mean? Simply put, it is the Italian word for spring. Most Americans are probably familiar with the term because it is used extensively on menus and in cookbooks, most commonly as “pasta primavera.”

Increasingly, though, “primavera” is used with pizza, polenta, risotto, eggs, and more. It typically indicates that the focus of the dish is vegetables. Sometimes they are spring vegetables but, mostly, they aren't. You more often find broccoli, cauliflower, winter squash, carrots, bell peppers, basil and tomatoes, often with asparagus tossed in as the singular nod to the season.

If, however, you are a seasonal purist - and I confess that I am - you want to use vegetables, herbs and even flowers that are just now coming into their own. Look to spring onions, spring garlic, snow peas, sugar snap peas, English peas, fava beans (soon!), radishes, artichokes, asparagus, chives, spearmint, rosemary and rosemary flowers, and thyme. A dish that focuses on these foods is light and delicate, like a spring morning. When you add winter vegetables, the dish becomes something else, a heartier meal that requires longer cooking. It might be good, but it is not a primavera.

Something similar is happening with that classic Italian miracle, spaghetti carbonara, which, when made well, is one of the finest dishes, ever. But recently, I've seen it transformed into something utterly unrelated to its roots. There's Korean carbonara, which includes kimchee, and versions that call for a lot of fresh basil. There's even a carbonara primavera, which includes a bounty of vegetables, cream and, frequently, chicken stock. A true carbonara is a simple dish of pasta, bacon, eggs, cheese and a lot of freshly ground pepper. Nothing improves it.

Is there anything wrong with bestowing traditional names upon newly created dishes that bear little if any resemblance to the dishes that inspired them? In a culture unfamiliar with the classics, I suppose it doesn't matter. But for someone who has a working knowledge of specific cuisines, these names create expectations and when those expectations aren't met, it can be disappointing. In the larger scheme of things, this is, of course, a minor annoyance. But in the world of food and particularly on a menu, it's helpful when the name of the dish coincides with the dish itself. There are plenty of ways to describe a dish that don't upend expectations.

This is my version of the classic dish. Recipes that call for cream are common, but they are not traditional and turn spaghetti carbonara into something else entirely.

1 pound bucatini or spaghetti

1 garlic clove, cut in half lengthwise

6 ounces thick-cut bacon, cut into 1/2-inch wide crosswise strips

4 large eggs from pastured hens, at room temperature

6 ounces grated cheese, such as Parmigiano-Reggiano, Estero Gold or Vella Dry Jack

Fill a large pot two-thirds full with water, season generously with salt and bring to a boil over high heat. When the water reaches a rolling boil, cook the pasta according to package directions until al dente. Drain but do not rinse the pasta it must be hot.

While waiting for the water to boil, rub the cut sides of the garlic over a heavy pan - a seasoned cast-iron pan is ideal - and set the pan over medium low heat. Add the olive oil, and swirl as it warms so that it picks up the garlic flavor. Use tongs to remove and discard the garlic. Add the bacon and cook slowly, so that the edges brown but the bacon itself remains a bit tender. When the bacon is cooked, drain off all but about a tablespoon or two of the fat keep the bacon warm over a very low flame.

While the pasta cooks, put the eggs into a large bowl that you have warmed under running water and dried. Whisk until very smooth. Fold in the cheese and season very generously with black pepper.

Turn the hot pasta into the bowl with the eggs. Working quickly, add the bacon and any pan juices to the pasta and use two forks to lift and drop the pasta over and over, so that each strand is evenly coated. Taste, correct for salt, toss again and quickly divide among warmed pasta bowls or soup plates. Add several turns of black pepper to each portion, and enjoy right away.

Whenever I make pasta primavera, I base it on what vegetables are available either in my garden or at a local farmer's market. That means, in April, I'm not going to have any zucchini in the dish and in late May or June, I likely won't have spring garlic or onions. Improvise according to what nature gives you.

1 pound gemelli, strozzapreti or similar pasta

6-8 asparagus, cut into 1½-inch pieces

2-3 small spring garlics, pale parts only, trimmed and cut into 1-inch julienne

1-2 small spring onions, pale parts only, trimmed and cut into 1-inch julienne

8-10 snow peas, trimmed and cut into very thin lengthwise ribbons

6-8 radishes, trimmed and cut into small julienne

¾ cup shelled English peas or ¾ cup shelled, blanched and peeled fava beans

3-4 artichoke hearts, from large artichokes, trimmed and very thinly sliced

- Handful of spearmint leaves, torn into pieces

1 tablespoon chives, freshly snipped

- Rosemary flowers, if available

Fill a large pot two-thirds full with water, season generously with salt and bring to a boil over high heat. When the water reaches a rolling boil, cook the pasta according to package directions until al dente. Drain but do not rinse the pasta.

While waiting for the water to boil, put 3 tablespoons of the butter into a large sauté pan set over medium heat. Add the asparagus and sauté, turning several times, for about 3 minutes. Add the garlic, onions and snow peas and sauté, tossing frequently, until the onions and garlic lose their raw look. Tuz bilan mavsum.

Add the radishes, peas and artichoke hearts, sauté and toss for two minutes, add the wine, cover, and cook for 2 minutes more. Uncover, taste and correct for salt. Remove from the heat, add the remaining tablespoon of butter, cover and keep warm.

When the pasta is cooked and drained, tip it into a large warmed bowl. Add the vegetables, pan juices, mint and chives and toss gently. Divide among individual pasta plates or bowls. Add a light sprinkling of salt, several turns of black pepper, and the rosemary flowers, if using. Enjoy right away.


Sweet Lasagna

From Erica De Mane, a chef, food writer and teacher who specializes in southern Italian cooking.

To'ldirish uchun:

  • 1 1/2 pounds whole-milk ricotta
  • 2 ta katta tuxum
  • 1/4 teaspoon fresh ground cinnamon
  • 2 teaspoons powdered sugar
  • 1/8 teaspoon fresh ground nutmeg
  • Tuz
  • Yangi maydalangan qora qalampir
  • 1/2 cup grated Parmigiano Reggiano cheese
  • A large handful of flat-leaf parsley, the leaves lightly chopped

For the sauce:

  • 2 osh qoshiq zaytun moyi
  • 2 osh qoshiq tuzsiz sariyog '
  • 2 medium shallots, minced
  • 2 garlic cloves, thinly sliced
  • A generous pinch of ground nutmeg
  • A splash of brandy or cognac
  • Two 28-ounce cans plum tomatoes, chopped, one can drained
  • Tuz
  • Yangi maydalangan qora qalampir
  • A few basil leaves, lightly chopped
  • 3/4 pound homemade or very thin store-bought, sheets of fresh lasagna
  • Tuz
  • 1 cup blanched almonds, lightly toasted and roughly chopped
  • 3/4 cup grated Parmigiano Reggiano cheese
  • A large handful of basil leaves, lightly chopped
  • Extra-virgin olive oil for drizzling

In a large bowl, mix together all the ingredients for the filling. It should be slightly sweet but with a salty edge from the cheese. Be liberal with the black pepper it serves to balance out the sweet spices.

In a large skillet, heat the 2 tablespoons of olive oil and the butter over medium heat. Add the shallots and the nutmeg, and sauté until the shallots are softened, about 4 minutes. Add the splash of brandy or cognac, letting it boil away. Add the tomatoes, and season with salt and black pepper. Let the sauce bubble, uncovered, for about 10 minutes. It will have thickened slightly but still have a fresh taste and bright color. Add the basil.

Preheat the oven to 400 degrees F.

Set up a large pot of pasta-cooking water and bring it to a boil. Add a generous amount of salt. Boil the lasagna sheets, a few at a time, until just tender. Scoop them from the water with a large strainer spoon and into a colander. Run cold water over them to stop the cooking and lay them out on kitchen towels.

Lightly oil an approximately 9-by-12-inch baking dish (you’ll want it 2 1/2 to 3 inches deep). Put down a layer of tomato sauce and then a layer of pasta. Add a layer of the ricotta mix and then sprinkle on some almonds, some parmigiano cheese and then some of the basil.

Put down another layer of pasta and cover it with tomato sauce. Make another pasta layer and repeat the ricotta, almond, parmigiano and basil pattern. Repeat this pattern (you’ll probably get four layers of pasta), finishing with a layer of pasta, a layer of tomato sauce and a sprinkling of parmigiano cheese.

Drizzle the top with olive oil and bake, uncovered, until bubbling and crisp around the edges, about 30 minutes. Let sit about 5 minutes before serving.