2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
What are these Italians - inventors! They not only came up with dozens of types of pasta, but also hundreds of dishes from them. But how difficult it is sometimes to understand all these varieties. Spaghetti, fettuccine, cannelloni, penne - what does it all mean? In fact, behind the strange Italian words, quite familiar dishes are hidden. So, for example, penne is just short tubes with oblique cuts. And they got their name from the Italian word "penna" ("feather") for the outward resemblance to it.
But these "feathers" are different. The most popular among them are penne rigate with a ribbed surface and smooth penne liché. Which of them is better, even the Italians themselves will not be able to answer. Rigates absorb the sauce better, but have a less delicate taste. Therefore, ribbed penne is used mainly for second courses and salads, while smooth ones are used for cooking.casseroles. But no matter what penne is chosen, recipes using them are always simple. No wonder it is the most popular pasta in Italy.
But before you start cooking with them, you need to learn how to choose and cook pasta. Any pasta should be prepared only from durum wheat. There is no exception for penne. What does it give when cooking? Pasta does not boil soft and does not stick together after cooking. It is also very important to prepare them correctly. For every 100 g of dry "feathers" you need to take 1 liter of water and 10 g of s alt. Italian chefs also recommend adding a little vegetable oil to the water during cooking so that the penne simply does not have the opportunity to stick together. And, of course, you need to follow the instructions on the pack and cook only according to it.
After the pasta is ready, you can start creating dishes from it. Most often, "feathers" are cooked with various sauces, used in salads and casseroles. One of the popular recipes is penne with mushrooms and onions. To do this, first you need to boil 350 g of pasta to the state of "al dente", put it on a sieve and let the water drain. In the meantime, heat a tablespoon of butter in a saucepan and put the leeks cut into half rings and chopped garlic. Cook 3 minutes. Separately, heat up 25 g of oil and put 350 g of mushrooms, cut into slices. Fry them for 5 minutes and add the previously fried onion with garlic, 250 g of cream cheese, a couple of tablespoons of white wine, the zest of half a lemon, 50 g of grated Parmesan andseason to taste. Mix everything well and simmer for another 2 minutes. Combine the prepared sauce and penne.
That this dish from this pasta is far from the only one, of course, is known not only to Italians. This is probably the most popular type of pasta, not only at home, but throughout the world. Sometimes the culinary fantasies of chefs can surprise or even bewilder. With the addition of "feathers" even sweet desserts and cakes are prepared. But do not be afraid of such penne dishes. That the best chefs around the world do this is not a secret for a long time. This should convince anyone of the correct choice of this particular pasta for cooking. You just need to follow the recipe, and then even the most amazing dishes will be no worse than restaurant delicacies.
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