Spaghetti (Italian pronunciation: [spaˈɡetti]; sing. spaghetto) is a long, thin, solid, cylindrical pasta.[1] Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour.Typically the pasta is white because refined flour is used, but whole wheat flour may be added.Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it, and it is frequently served with tomato sauce or meat or vegetables.
HISTORY
The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling,[3] which was conveniently portable.[4] Some historians think that Berbers introduced pasta to Europe during a conquest of Sicily. In the West, it may have first been worked into long, thin forms in Sicily around the 12th century, as the Tabula Rogeriana of Muhammad al-Idrisi attested, reporting some traditions about the Sicilian kingdom.[5]
The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.[6]
In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of noodles cooked past al dente, and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano or basil
The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling,[3] which was conveniently portable.[4] Some historians think that Berbers introduced pasta to Europe during a conquest of Sicily. In the West, it may have first been worked into long, thin forms in Sicily around the 12th century, as the Tabula Rogeriana of Muhammad al-Idrisi attested, reporting some traditions about the Sicilian kingdom.[5]
The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.[6]
In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of noodles cooked past al dente, and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano or basil
INGRIDIENTS
Spaghetti is made from ground grain (flour) and water.Whole-wheat and multigrain spaghetti are also available
CUISINE
Italian cuisine
An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables. Other spaghetti preparations include amatriciana or carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often sprinkled on top.
International cuisine
In some countries, spaghetti is sold in cans/tins with sauce.
In the United States, it is sometimes served with chili con carne. Unlike in Italy, abroad spaghetti is often served with Bolognese sauce.
Sapaketti phat khi mao (Spaghetti fried drunken noodle style) is a popular dish in Thai cuisine.[13]
2.POUTINE
Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn] (About this sound listen)) is a dish originating from the Canadian province of Quebec, consisting of French fries and cheese curds topped with a brown gravy. The dish emerged in the late 1950s in the Centre-du-Québec area and has long been associated with the cuisine of Quebec. For many years, it was negatively perceived and mocked, and even used as a means of stigmatization against Quebec society. Later, poutine became celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States.
Annual poutine celebrations occur in Montreal, Quebec City, and Drummondville, as well as Toronto, Ottawa, Chicago, and Manchester, New Hampshire. Today, it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are popular, leading some to suggest that poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups, and flatbreads.[1]
ORIGINS
The dish originated in the Centre-du-Québec area in the late 1950s.:12–31 Several restaurants from the area claim to be the inventor of the dish (Le Roy Jucep in Drummondville, Le Lutin qui rit in Warwick and La Petite Vache in Princeville) but no consensus exists.: Poutine was originally consumed in small "greasy spoon" type diners (commonly known as cantines or casse-croûtes in Quebec) and pubs, as well as by roadside chip wagons (commonly known as cabanes à patates, literally "potato shacks") and in hockey arenas.[Today, poutine is found in all types of restaurants.
RECIPE
La Banquise in Montreal serves more than thirty different varieties of poutine.[14]
In the basic recipe for poutine, French fries are covered with fresh cheese curds, and topped with brown gravy. In a traditional Quebec poutine:
French fries: Usually of medium thickness, and fried (sometimes twice) such that the inside stays soft, while the outside is crispy.
Cheese curds: Fresh cheese curds are used to give the desired texture. The curd size varies as does the amount used.
Brown gravy: Traditionally a light and thin chicken, veal, or turkey gravy, somewhat salty and mildly spiced with a hint of pepper, or a sauce brune which is a combination of beef and chicken stock, a variant originating in Quebec.[citation needed] The gravy should be substantial, but still thin enough to easily filter down into the mass of fries and cheese curds.[16] These sauces typically also contain vinegar or a sour flavouring to balance the richness of the cheese and fries.
Traditional poutine sauces (mélange à sauce poutine) are sold in Quebec, Ontario, and Maritime grocery stores in jars or cans and in powdered mix packets; some grocery chains like Sobeys even offer their own house brand versions.
Many places also offer vegetarian gravy as an option to cater to vegetarians.
Heavy beef- or pork-based brown gravies are rarely used. To maintain the texture of the fries, the cheese curd and gravy are added immediately prior to serving the dish. The hot gravy is usually poured over the room-temperature cheese curds, so that the cheese is warmed without completely melting.It is important to control the temperature, timing and the order in which the ingredients are added, so as to obtain the right food textures which is an essential part of the experience of eating poutine.
In the basic recipe for poutine, French fries are covered with fresh cheese curds, and topped with brown gravy. In a traditional Quebec poutine:
French fries: Usually of medium thickness, and fried (sometimes twice) such that the inside stays soft, while the outside is crispy.
Cheese curds: Fresh cheese curds are used to give the desired texture. The curd size varies as does the amount used.
Brown gravy: Traditionally a light and thin chicken, veal, or turkey gravy, somewhat salty and mildly spiced with a hint of pepper, or a sauce brune which is a combination of beef and chicken stock, a variant originating in Quebec.[citation needed] The gravy should be substantial, but still thin enough to easily filter down into the mass of fries and cheese curds.[16] These sauces typically also contain vinegar or a sour flavouring to balance the richness of the cheese and fries.
Traditional poutine sauces (mélange à sauce poutine) are sold in Quebec, Ontario, and Maritime grocery stores in jars or cans and in powdered mix packets; some grocery chains like Sobeys even offer their own house brand versions.
Many places also offer vegetarian gravy as an option to cater to vegetarians.
Heavy beef- or pork-based brown gravies are rarely used. To maintain the texture of the fries, the cheese curd and gravy are added immediately prior to serving the dish. The hot gravy is usually poured over the room-temperature cheese curds, so that the cheese is warmed without completely melting.It is important to control the temperature, timing and the order in which the ingredients are added, so as to obtain the right food textures which is an essential part of the experience of eating poutine.
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