Tortellini Day + Día del Tortellini [Eng+Spa]
(Edited)
I must first apologize for the bumpy post. I had a couple of problems that left me offline for several hours on Tuesday the 13th, and the outline of the publication came out first before I had the text loaded. Luckily, all of this can be edited, and the problems are corrected.
Well, apart from these details, my #life has gone without difficulties this quiet Carnival Tuesday. I admit that I didn't leave the house or go near the city, so I practically found out now at night that I had just spent the days of carnival… I'm seriously becoming a hermit.
Better let's comment on the anniversary of #History that I had chosen for the publication, which is on the topic of #food, in particular it is a topic of pasta, and very popular in Italian gastronomy. It's 'Tortellini Day'.
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Well, apart from these details, my #life has gone without difficulties this quiet Carnival Tuesday. I admit that I didn't leave the house or go near the city, so I practically found out now at night that I had just spent the days of carnival… I'm seriously becoming a hermit.
Better let's comment on the anniversary of #History that I had chosen for the publication, which is on the topic of #food, in particular it is a topic of pasta, and very popular in Italian gastronomy. It's 'Tortellini Day'.
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Debo disculparme primero por lo accidentado de la publicación. Se me presentó un par de problemas que me dejaron fuera de línea por varias horas durante el día martes 13, y me salió primero la publicación del esquema de la publicación antes de que tuviera cargado el texto. Menos mal que todo esto se puede editar y se corrigen los problemas.
Bien, fuera de estos detalles, mi #vida ha transcurrido sin problemas este tranquilo martes de carnaval. Admito que no salí de casa ni me acerqué a la ciudad, así que prácticamente me enteré ahora en la noche que acababa de pasar los días de carnaval... en serio que me estoy pasando de ermitaño.
Mejor pasemos a comentar sobre la efeméride de la #Historia que había escogido para la publicación, que es del tema de la #comida, en particular es un tema de pasta, y muy popular en la gastronomía italiana. Es el ‘Día del Tortellini’.
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Bien, fuera de estos detalles, mi #vida ha transcurrido sin problemas este tranquilo martes de carnaval. Admito que no salí de casa ni me acerqué a la ciudad, así que prácticamente me enteré ahora en la noche que acababa de pasar los días de carnaval... en serio que me estoy pasando de ermitaño.
Mejor pasemos a comentar sobre la efeméride de la #Historia que había escogido para la publicación, que es del tema de la #comida, en particular es un tema de pasta, y muy popular en la gastronomía italiana. Es el ‘Día del Tortellini’.
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Image's Source - Fuente de la Imagen
#Tortellini is a small, filled pasta, created in the Emilia-Romagna region, although its exact origin is disputed between the cities of Bologna and Modena. Its particular ring shape, and a certain slightly spicy anecdote, gives it the nickname 'Venus's navel'. A curiosity in its old recipe is that its filling is left to rest cold for about 12 hours before final preparation, so that its consistency is not affected when the dish is cooked.
I admit that, personally, I am a little more familiar with its slightly larger version, called tortelloni, and which is usually filled with ricotta and parsley. This is because my sister liked to cook that short pasta, years ago, when we all lived nearby. Despite that, I read that the popularity of Tortellini is much higher, and its filling focuses on other ingredients, such as: beef, pork loin, ham, mortadella, Parmesan cheese, egg, nutmeg among other things. Just reading the list of ingredients for their traditional filling has already made me hungry (personal smile).
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I admit that, personally, I am a little more familiar with its slightly larger version, called tortelloni, and which is usually filled with ricotta and parsley. This is because my sister liked to cook that short pasta, years ago, when we all lived nearby. Despite that, I read that the popularity of Tortellini is much higher, and its filling focuses on other ingredients, such as: beef, pork loin, ham, mortadella, Parmesan cheese, egg, nutmeg among other things. Just reading the list of ingredients for their traditional filling has already made me hungry (personal smile).
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El #Tortellini es una pasta rellena, de pequeño tamaño, creado en la región de Emilia-Romaña, aunque su cuna exacta está disputada entra las ciudades de Bolonia y Módena. Su particular forma de anillo, y cierta anécdota un poco picante, hace que se le dé el apodo de ‘ombligo de venus’. Una curiosidad en su vieja receta es que su relleno se deja reposar en frío por unas 12 horas antes de la preparación final, para que su consistencia no se vea afectada al ser cocido el platillo.
Admito que, en lo personal, estoy un poco más familiarizado con su versión de tamaña un poco más grande, llamada tortelloni, y que suele estar rellena de ricota y perejil. Esto es porque a mi hermana le gustaba cocinar esa pasta corta, hace años, cuando vivíamos todos cerca. A pesar de eso, leí que la popularidad del Tortellini es muy superior, y su relleno se enfoca en otros ingredientes, tales como: carne de res, lomo de cerdo, jamón, mortadela, queso parmesano, huevo, nuez moscada entre otras cosas. Tan solo leer la lista de ingredientes de su relleno tradicional ya ha hecho que me dé hambre (sonrisa personal).
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Admito que, en lo personal, estoy un poco más familiarizado con su versión de tamaña un poco más grande, llamada tortelloni, y que suele estar rellena de ricota y perejil. Esto es porque a mi hermana le gustaba cocinar esa pasta corta, hace años, cuando vivíamos todos cerca. A pesar de eso, leí que la popularidad del Tortellini es muy superior, y su relleno se enfoca en otros ingredientes, tales como: carne de res, lomo de cerdo, jamón, mortadela, queso parmesano, huevo, nuez moscada entre otras cosas. Tan solo leer la lista de ingredientes de su relleno tradicional ya ha hecho que me dé hambre (sonrisa personal).
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Image's Source - Fuente de la Imagen
The celebration of this #pasta was not born in Italy, which surprised me, but rather it was born on the other side of the Atlantic, in the United States. It appears that the Italian-American community on the East Coast, particularly that of New York, played an important role in promoting a date for the celebration. And other communities of Italian descendants in different parts of the world joined the idea. After all, for a long time, Italy had a strong migratory flow to other countries and today there are thriving communities of descendants.
I suppose it would be good to celebrate the date with a good pasta dish, and since I read that you can easily get a frozen version to cook at home, then it would be worth giving this dish a chance. I say goodbye now, wishing you that you are well and that we can read again another time.
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I suppose it would be good to celebrate the date with a good pasta dish, and since I read that you can easily get a frozen version to cook at home, then it would be worth giving this dish a chance. I say goodbye now, wishing you that you are well and that we can read again another time.
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La celebración de esta #pasta no nació en Italia, cosa que me sorprendió, sino que mas bien nació al otro lado del atlántico, en Estados Unidos. Parece que la comunidad Italo-americana de la costa este, en particular la de New York, jugó un papel importante en promover una fecha para la celebración. Y se sumaron a la idea otras comunidades de descendientes de italianos en distintas partes del mundo. Después de todo, durante mucho tiempo, Italia tuvo un fuerte flujo migratorio hacia otros países y hoy en día hay prosperas comunidades de descendientes.
Supongo que sería bueno celebrar la fecha con un buen plato de pasta, y como leí que se puede conseguir con cierta facilidad su versión congelada para cocerla en casa, entonces valdría la pena darle un chance a este platillo. Ya me despido, deseándote que tú estés bien y que nos podamos leer de neuvo en otra oportunidad.
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Supongo que sería bueno celebrar la fecha con un buen plato de pasta, y como leí que se puede conseguir con cierta facilidad su versión congelada para cocerla en casa, entonces valdría la pena darle un chance a este platillo. Ya me despido, deseándote que tú estés bien y que nos podamos leer de neuvo en otra oportunidad.
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This challenge is an initiative of @flaxz
The 4 points to join the #IAmAliveChallenge, includes using the hashtag #alive to post to We Are Alive Tribe and earn ALIVE tokens.
Esta publicación, en la #blockchain #Hive, está en la comunidad We Are Alive Tribe, es parte del #IAmAliveChallenge
Este desafío es iniciativa de @flaxz
Los 4 puntos para unirte al #IAmAliveChallenge, incluyen el uso de la etiqueta #alive para publicar en We Are Alive Tribe y ganar tokens ALIVE.
Este desafío es iniciativa de @flaxz
Los 4 puntos para unirte al #IAmAliveChallenge, incluyen el uso de la etiqueta #alive para publicar en We Are Alive Tribe y ganar tokens ALIVE.
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Creía que era un invento más antiguo, la receta luce bastante sabrosa.
La pasta en sí si es antigua, lo que es reciente es la creación de un día para su celebración.
Creo haber leído que fue elaborado por el siglo XVIII o el Siglo XVII, así que si ya tiene más de un siglo, entonces si es algo antiguo :)
!Gif Tasty Tortellini
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Esta imagen enamora y abre el apetito.
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When next you are preparing it, send me an invitation because I will love to taste it 😜.
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I'm so out of practice in my way of cooking, that I should practice a lot before I dare to invite people to eat :)
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