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How to cook fettuccine with mushrooms and ham – a traditional Italian dish

The variety of pasta gives room for flight of imagination and improvisation to each hostess. From them you can cook a variety of dishes that will appeal to the whole family.

A very hearty and healthy dish on your table will be fettuccine pasta seasoned with mushrooms and ham with additional sauces.

History and description The appearance of pasta dates back a millennium ago. In those days, people cooked food in salt water using a mixture of flour and water. Archaeologists have found in the Etruscan habitat inventory for the manufacture of pasta. After seven hundred years, pasta firmly entered the life of Europeans. At first only beggars ate them. They did this without the help of appliances. But after the invention of the forks, the Florentine nobility introduced paste into their diet. Over the years, people have diversified sauces and created dozens of species. This product is in the form of tubes and ribbons of various lengths. Fettuccines are flat spaghetti 1 cm wide. Translated from Italian, “fetucci” is “ribbon”.

INTERESTING: In Italy there is a museum dedicated to pasta. There you can find out the history of their appearance and evolution, as well as many interesting facts and recipes. On the pages of our site you will also learn how to cook fettuccini with chicken and mushrooms. We will tell you a few secrets from Italian housewives! In this article, look for a recipe for Italian spaghetti with pesto sauce – the country’s most delicious traditional dish. Do you know how to cook pasta bolognese with minced meat?

Features and traditions of use All types of pasta and spaghetti are divided into three classes: A, B, B. Class A – products made from durum wheat flour (durum); Class B – made using glassy wheat flour; class B – from flour for baking bread. “Ribbons” are made exclusively from durum. The composition should be of two ingredients: flour and water. Etiquette identified several rules for the use of pasta: For convenience and aesthetics, it is better to type no more than 3 “ribbons” on a fork. Before you string them on a fork, you need to grab a little sauce with it. Wrap them with a fork at chest level. Etiquette prohibits cutting fettuccine with a knife. It is not customary for residents of Italy to eat pasta with a spoon. They consider this to be bad manners.

But if you have dinner or lunch at home, then there is nothing to worry about. It is recommended to use pasta with mushrooms and ham at lunchtime. It is high-calorie and the body will be easier to digest it in the daytime. But to dine with this delicious dish is not forbidden. Fettuccine is a portioned dish and eat it in an amount of 200 – 250 grams. INTERESTING: Every year on October 25, Italy celebrates pasta day.

The fact is that the famous navigator Christopher Columbus was her ardent admirer, and was born in October and this holiday appeared in honor of him. contents ↑ Cooking recipes To correctly make fettuccine, you must properly cook it. Rules: Use a large amount of liquid.

In a wide-bottom pan, the likelihood of sticking will be less. It is important to observe the proportions: one liter of water is used per 100 grams of class A pasta. From time to time they need to be stirred. Olive oil added to water will help maintain the integrity of each individual pasta.

Do not rinse. When washing, spaghetti lose their taste and useful properties. IMPORTANT: Italians have a name for cooking durum pasta. It is called al dente. This means that it’s better to slightly undercook them. Under the gas station they “reach”. contents ↑ Choosing the right products in the store To prepare a high-quality and tasty dish, you must choose the same products.

A few rules for selecting the main ingredients. Pasta: Class A labeling. Ingredients: durum and water; the whole package and its transparency will help characterize the quality of the product: the absence of breaks, foreign substances and damage.

The paste has a smooth surface and a smooth amber-yellow hue; dark small specks on the surface are a good sign, which says that the flour was coarsely ground from durum wheat; at the fracture spaghetti have a glassy appearance. IMPORTANT: High-quality paste is only under classification A. The quality is not affected by the grade of flour, but by its grinding. Ham: Real ham is made from a piece of pork meat.

The section shows meat fibers; it is better to purchase ham from well-known manufacturers, as they will not take advantage of their reputation through various maneuvers and fakes; a prerequisite is manufacturing according to GOST. TU does not guarantee good quality; the shell is dry, elastic, dense and without cracks; it smells exclusively of meat, not smoked products.

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