| 翻訳と辞書 |
ravioli
Ravioli (:raˈvjɔːli) (plural form; singular: ''raviolo'') are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune). Other related filled pastas include the ring-shaped tortellini and the larger tortelloni.
==History==
The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century.〔Davidson ''Oxford Companion to Food'', p. 655.〕 In Venice, the mid-14th-century manuscript ''Libro per cuoco'' offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices".〔Dickie ''Delizia'', p. 55.〕 In Rome, ravioli were already well-known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549.〔Dickie ''Delizia'', p. 11〕
Ravioli were already known in 14th century England, appearing in the Anglo-Norman vellum manuscript Forme of Cury under the name of ''rauioles''.〔〔Adamson ''Regional Cuisines'', p. 25.〕 Sicilian ravioli and Malta's ''ravjul'' may thus be older than North Italian ones. Maltese ''ravjul'' are stuffed with ''irkotta'', the locally produced sheep's-milk ricotta, or with ''gbejna'', the traditional fresh sheep's-milk cheese.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「ravioli」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|