Some rules for a good pasta dish \u7f8e\u5473\u3057\u3044\u30d1\u30b9\u30bf\u306e\u305f\u3081\u306e\u30eb\u30fc\u30eb<\/p>\n\n\n\n
Ma come va cotta la pasta? La domanda \u00e8 pertinente perch\u00e9 c’\u00e8 ancora molta gente che non ha capito come si fa. Un buon piatto di pastasciutta, specialmente di spaghetti, si ottiene rispettando alcune regole precise. Eccole.<\/p>\n\n\n\n
Non “buttare” mai la pasta se l’acqua non bolle, pena una pastasciutta buona solo per attaccare i manifesti, come si diceva una volta.<\/p>\n\n\n\n
La cottura della pasta deve essere tenuta “al dente”, cotta cio\u00e8 quel tanto da rimanere ancora piuttosto resistente – in genere per molte marche la cottura \u00e8 indi- cata sulla confezione -. Va bloccata versando nella pentola un bicchiere di acqua fresca in modo da arrestare subito il bollore.<\/p>\n\n\n\n
La pasta va ben scolata, soprattutto la pasta grossa bucata che tende a trattenere acqua; non \u00e8 sufficiente prenderla con la schiumarola o con il forchettone, come spesso si fa per fare prima; bisogna usare il colapasta, \u00e8 stato inventato per questo, e non si condisce piatto per piatto, come avviene spesso nelle trattorie o nelle pensio- ni, dove la pasta non solo non \u00e8 scolata bene ma \u00e8 anche precotta e tenuta pronta da immergere per un istante nell’acqua bollente. Per avere un piatto di pastasciutta ci vogliono almeno dieci minuti, se vi viene servita in meno, con sopra uno o due cucchiai di condimento o con un fiocco di burro, vuol dire che era gi\u00e0 cotta ed in quel caso non ha fragranza e sa di pasta lavata. Dice il napoletano Ippolito Cavalcanti:<\/p>\n\n\n\n
Addonca, come te stavo favorenno, leva li maccaruni quanno appena te pare ca so cuotti, da copp’\u00e0 lo ffuoco, e abbarruncance n’arciulillo d’acqua fresca e po li mmenieste facennoli buono scol\u00e0; mbrogliale de caso vecchio e provula, e quant aute sciorte de caso cchiu supierchie de schiaffe, cchi\u00f9 saporiti veneno…<\/p>\n\n\n\n
(Dunque, come ti stavo favorendo, leva li maccheroni dal fuoco appena ti sembra che sia- no cotti e versavi un orcioletto d’acqua fresca, e poi minestrali facendoli scolare per bene; mescolavi formaggio invecchiato e provolone; e quant’altre sorti di formaggio vi aggiungi in pi\u00f9, pi\u00f9 saporiti diventano).<\/p>\n\n\n\n
Per condire pi\u00f9 porzioni di pastasciutta a regola d’arte \u00e8 necessario mettere in una zuppiera un buon cucchiaio di acqua di cottura e sopra la pasta scolata, quindi il sugo o il rag\u00f9 e il formaggio grattugiato. Mescolarla mentre \u00e8 ancora bollente, coprirla e lasciarla al caldo a stufare per qualche minuto. Solo cos\u00ec i maccheroni. gli ziti, gli spaghetti, le penne assorbono il condimento e acquistano la tipica untuo- sit\u00e0 che li rende saporiti e profumati. Questa \u00e8 la pastasciutta della cucina del Sud. Poca pasta si insaporisce appena scolata in un padellino dove \u00e8 gi\u00e0 caldo il sugo e li si mescola al formaggio grattugiato e si trattiene un momento come nel caso prece- dente.<\/p>\n\n\n\n
\u00c8 chiaro che il condimento della pastasciutta con il sugo di pomodoro o con il rag\u00f9 che, comunque, richiede il pomodoro – altra rivoluzione alimentare – fu sco- perto relativamente tardi, quando cio\u00e8 si cap\u00ec che la bacca rossa non era soltanto una curiosit\u00e0 botanica. Infatti proprio la cucina siciliana conserva ancora le cosid- dette pastasciutte precolombiane come i “maccheroni con le sarde” ed i “macchero- ni con le melanzane”. Va rammentato che anche le melanzane furono introdotte nella cultura occidentale dagli Arabi.<\/p>\n<\/div>\n\n\n\n
But how should pasta be cooked? The question is pertinent because there are still many people who have not understood how it is done. A good dish of pasta, especially spaghetti, is achieved by observing a few precise rules. Here they are.<\/p>\n\n\n\n
Never ‘throw’ the pasta if the water is not boiling, or else you will have a pasta dish that is only good for sticking up posters, as they used to say.<\/p>\n\n\n\n
The pasta must be cooked “al dente”, i.e. cooked just enough to be still quite firm – in general, for many brands, the cooking time is indicated on the package -. It should be stopped by pouring a glass of fresh water into the pot so that the boiling is stopped immediately.<\/p>\n\n\n\n
The pasta must be drained well, especially large pasta with holes, which tends to retain water; it is not enough to pick it up with a slotted spoon or fork, as is often done in order to be quicker; the colander must be used – it was invented for this purpose – and it is not seasoned dish by dish, as is often the case in restaurants or pensions, where the pasta is not only not drained well, but is also pre-cooked and kept ready to be dipped for a moment in boiling water. A plate of pasta takes at least ten minutes, if it is served less, with one or two spoonfuls of sauce on top or with a knob of butter, it means it was already cooked and in that case it has no fragrance and tastes like washed pasta. Says the Neapolitan Ippolito Cavalcanti:<\/p>\n\n\n\n
So, as I was favouring you, take the macaroni out of the fire as soon as you think it’s cooked, and pour a jar of fresh water over it, and then minestrone them, letting them drain well; mbrogliale de caso vecchio e provula, and the more you cook them, the tastier they will be.<\/p>\n\n\n\n
To season several portions of pasta properly, place a good spoonful of cooking water in a soup tureen and place the drained pasta, then the sauce or meat sauce and grated cheese on top. Stir it while it is still boiling, cover it and leave it to stew for a few minutes. Only in this way do macaroni, ziti, spaghetti and penne absorb the sauce and acquire the typical unctuousness that makes them tasty and fragrant. This is the pasta of southern cuisine. Little pasta is seasoned as soon as it has been drained in a frying pan where the sauce is already hot, mixed with grated cheese and held for a moment as in the previous case.<\/p>\n\n\n\n
It is clear that the seasoning of pasta with tomato sauce or meat sauce, which in any case requires tomatoes – another food revolution – was discovered relatively late, i.e. when it was realised that the red berry was not just a botanical curiosity. In fact, Sicilian cuisine still preserves the so-called pre-Columbian pasta dishes such as ‘maccheroni con le sarde’ and ‘maccheroni with aubergines’. It should be remembered that aubergines were also introduced into Western culture by the Arabs.<\/p>\n<\/div>\n\n\n\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
Pasta Rules \u30c9\u30e9\u30a4\u30d1\u30b9\u30bf\u306e\u30eb\u30fc\u30eb Alcune regole per ottenere una buona pastasciutta Some rules for a good […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-707","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/comments?post=707"}],"version-history":[{"count":3,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/707\/revisions"}],"predecessor-version":[{"id":713,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/707\/revisions\/713"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}