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Cannelloni
Cannelloni (; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce. Cannelloni are also a typical dish of the Catalan cuisine, where they are called ''canelons'' and traditionally consumed on Saint Stephen's Day. Early references to ''macheroni ripieni'' (stuffed pasta) can be traced back to 1770, but the word cannelloni seems to have appeared at the turn of the 20th century. Manicotti are the American version of cannelloni, though the term may often refer to the actual baked dish. The original difference may be that cannelloni consists of pasta sheets wrapped around the filling, and manicotti is machine-extruded Extrusion is a process used to create objects of a fixed cross-sectional profile by pushing material through a die of the desired cross-section. Its two ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manicotti
Manicotti (the plural form of the Italian word '' manicotto''), literally, "little sleeves" (< ''manica'' 'sleeve' + the diminutive ending ''-otto''), are an form of pasta. Manicotti are very large tubes, usually smooth, that are intended to be stuffed and baked. The filling is generally cheese mixed with cooked chopped spinach, and possibly such as , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manicotti
Manicotti (the plural form of the Italian word '' manicotto''), literally, "little sleeves" (< ''manica'' 'sleeve' + the diminutive ending ''-otto''), are an form of pasta. Manicotti are very large tubes, usually smooth, that are intended to be stuffed and baked. The filling is generally cheese mixed with cooked chopped spinach, and possibly such as , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saint Stephen's Day
Saint Stephen's Day, also called the Feast of Saint Stephen, is a Christian saint's day to commemorate Saint Stephen, the first Christian martyr or protomartyr, celebrated on 26 December in Western Christianity and 27 December in Eastern Christianity. The Eastern Orthodox churches that adhere to the Julian calendar mark Saint Stephen's Day on 27 December according to that calendar, which places it on 9 January of the Gregorian calendar used in secular contexts. In Latin Christian denominations, Saint Stephen's Day marks the second day of Christmastide. It is an official public holiday in Alsace-Moselle, Austria, the Balearic Islands, Bosnia and Herzegovina, Catalonia, Croatia, the Czech Republic, Denmark, Estonia, Finland, Germany, Greece, Hungary, the Republic of Ireland, Italy, Luxembourg, Montenegro, North Macedonia, Norway, Poland, Romania, Serbia, Slovakia, Slovenia, Sweden, Ukraine, Switzerland and Newfoundland. The date is also a public holiday in those countries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valtellina
Valtellina or the Valtelline (occasionally spelled as two words in English: Val Telline; rm, Vuclina (); lmo, Valtelina or ; german: Veltlin; it, Valtellina) is a valley in the Lombardy region of northern Italy, bordering Switzerland. Today it is known for its ski center, hot spring spas, bresaola, cheeses (in particular Bitto, named after the river Bitto) and wines. In past centuries it was a key alpine pass between northern Italy and Germany and control of the Valtellina was much sought after, particularly during the Thirty Years' War as it was an important part of the Spanish Road. Geography The most important comune of the valley is Sondrio; the others major centers are Aprica, Morbegno, Tirano, Bormio and Livigno. Although Livigno is on the northern side of the alpine watershed, it is considered part of Valtellina as it falls within the province of Sondrio. History Antiquity and the middle ages The region was conquered in 16 BC by the Romans. By the 5th century i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minced Beef
Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs and kofta. It is not the same as mincemeat, which is a mixture of chopped dried fruit, distilled spirits, spices and historically (but nowadays rare) minced/ground meat. Contents In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant.These rules only apply to meat being sold across state lines. In the U.S., much ground beef is produced at local grocery stores and is not sold across state lines. In these cases, the laws of the local state apply; state laws may have different requirements. In the U.S., a maximum of 30% fat by weight i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza. Stuffed dishes * A-gei * Apam balik * Arancini * Arem-arem * Badrijani * Bakpia Pathok * Ballotine * Bánh bao * Bánh chưng * Bánh lá * Bánh tét * Bánh xèo * Barbajuan * Bhendi fry * Bichak * Blini * Bolani * Boliche * Börek * Botillo * Cachopo * Carimañola * Carpetbag steak * Chả giò * Chatti pathiri * Chaudin – a meat dish from southern Louisiana, it is a sausage-like variant made from ingredients such as spices, pork, rice and vegetables that are sewn up in a pig's stomach, which is then cooked. The dish is sometimes smoked. * Chebureki * Chicken Kiev * Chile relleno * Chiles en nogada * Cordon bleu * Crappit heid – a traditional Scots fish course, consisting of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Extrude
Extrusion is a process used to create objects of a fixed cross-sectional profile by pushing material through a die of the desired cross-section. Its two main advantages over other manufacturing processes are its ability to create very complex cross-sections; and to work materials that are brittle, because the material encounters only compressive and shear stresses. It also creates excellent surface finish and gives considerable freedom of form in the design process. Drawing is a similar process, using the tensile strength of the material to pull it through the die. It limits the amount of change that can be performed in one step, so it is limited to simpler shapes, and multiple stages are usually needed. Drawing is the main way to produce wire. Metal bars and tubes are also often drawn. Extrusion may be continuous (theoretically producing indefinitely long material) or semi-continuous (producing many pieces). It can be done with hot or cold material. Commonly extruded materia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffed Pasta
Filled pasta or stuffed pasta refers to a dumpling with a flour, especially pasta, wrapper or skin, usually sealed, surrounding a variety of fillings. Such pasta is especially common in non-tropical regions of Eurasia. Examples of filled pasta include ''jiaozi'', ''mantı'', pierogies, ravioli and tortellini. The pasta wrappers are usually fresh pasta, but dried pasta can be used if the dumpling is not sealed. Premade filled pasta for mass consumption is often pasteurized to set the dough structure. While most filled pastas are sealed on all sides, rotolo ripieno is rolled, but not sealed,Serena Cosmo. ''The Ultimate Pasta and Noodle Cookbook.'' Simon and Schuster, 2017p. 114. and '' guotie'' (potstickers) are often unsealed at either end. Similar types of pasta include layered pasta such as lasagna, while similar stuffed preparations include kachoris, samosas and tamales. See also *List of dumplings *List of stuffed dishes * *List of pasta dishes *List of Italian past ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalan Cuisine
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya '' comarques'' and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine. History There are several Catalan language cookbooks from the Middle Ages that are known to modern scholars. The ' (1520) was one of the most influential cookbooks of Renaissance Spain. It includes several sauce recipes made with ingredients such as ginger, mace powder ('), cinnamon, saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ..., cloves ('), wine and honey. '' Salsa de pagó'' took its name from the peacock ( ca, el ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call tomato ketchup. In some of these countries, both terms are used for the condiment. History The first European person to write about, what may have been, tomato sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial), growing as tall as . Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several seeds. In 2018, world production of spinach was 26.3 million tonnes, with China alone accou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some fresh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
