Gnocchi! Z\u012bdains, maigs un gar\u0161\u012bgs! \u0160\u012b ir viena no tradicion\u0101l\u0101kaj\u0101m un iecien\u012bt\u0101kaj\u0101m it\u0101\u013cu makaronu \u0161\u0137irn\u0113m. T\u0101 ir apv\u012bta ar v\u0113sturi, para\u017e\u0101m un le\u0123end\u0101m. \u0160aj\u0101 rakst\u0101 m\u0113s v\u0113lamies to godin\u0101t, izgaismojot interesant\u0101kos faktus.<\/p>\n
It\u0101\u013cu valod\u0101 to raksta - \"gnocchi\". Tom\u0113r pareizi ir teikt ar\u012b 'noqui'. Produkta nosaukuma vari\u0101cijas ir skaidrojamas ar t\u0101 izplat\u012bbu un ietekmi da\u017e\u0101du kult\u016bru gastronomij\u0101. S\u0101kotn\u0113ji tas ir it\u0101\u013cu \u0113diens, bet ir \u013coti tradicion\u0101ls t\u0101d\u0101s valst\u012bs k\u0101 Argent\u012bna, \u010c\u012ble, Paragvaja un Urugvaja. Iesp\u0113jams, tas ir rezult\u0101ts lielajam skaitam it\u0101\u013cu, kas 20. gadsimta s\u0101kum\u0101 emigr\u0113ja uz Lat\u012b\u0146ameriku. K\u0101 saka teiciens \"nav m\u0101j\u0101m l\u012bdz\u012bgas vietas k\u0101 m\u0101jas\", cilv\u0113kiem pat\u012bk atcer\u0113ties savu izcelsmi, izmantojot savas izcelsmes valsts tradicion\u0101l\u0101s virtuves \u0113dienu gar\u0161as. T\u0101d\u0113j\u0101di tiek rad\u012btas visgard\u0101k\u0101s kulin\u0101rijas kombin\u0101cijas.<\/p>\n
Atgrie\u017eoties pie v\u0101rda \"gnocchi\" un t\u0101 noz\u012bmes, var teikt, ka t\u0101 formas d\u0113\u013c tas tiek tulkots k\u0101 gabali\u0146i. Tom\u0113r ir ar\u012b t\u0101di, kas uzskata, ka etimolo\u0123iski tas c\u0113lies no v\u0101rda \"nocchio\", kas apz\u012bm\u0113 koka zaru, vai no v\u0101rda \"nocca\", kas noz\u012bm\u0113 akmens.<\/p>\n
No Romas ir c\u0113lu\u0161ies sen\u010du klimpas \"zanzarelli\", kas tiek gatavoti no r\u012bvmaizes, piena un sasmalcin\u0101t\u0101m mandel\u0113m. Tie bija pla\u0161i izplat\u012bti renesanses laikmeta banketos. Tolaik bija da\u017e\u0101das zanzarella \u0161\u0137irnes. Bija oran\u017ei zanzarelli, gatavoti no safr\u0101na un \u0137irbja, un za\u013ci zanzarelli, gatavoti no biet\u0113m un spin\u0101tiem.<\/p>\n
17. gadsimt\u0101 zanzarelli p\u0101rveidoja par \"malfatti\", aizst\u0101jot maltas mandeles un r\u012bvmaizi ar miltiem, \u016bdeni un olu. Tom\u0113r \u0113diens patiesi main\u012bj\u0101s, kad tam pievienoja kartupe\u013cus, un tas nenotika, jo kartupe\u013ci tika import\u0113ti uz Eiropu. Tom\u0113r tikai 19. gadsimt\u0101 kartupe\u013ci k\u013cuva par neat\u0146emamu receptes sast\u0101vda\u013cu, un iemesls tam bija sabiedr\u012bbas protesti.<\/p>\n
Taj\u0101 laik\u0101 gandr\u012bz visas dzirnavas pieder\u0113ja feod\u0101\u013ciem, ko sauca par signori. Tur zemnieki jeb contadini malla kvie\u0161u graudus, lai ieg\u016btu miltus, no kuriem gatavoja makaronus. Tom\u0113r ap 1880. gadu signori palielin\u0101ja nodevas, kas contadini bija j\u0101maks\u0101, lai var\u0113tu piek\u013c\u016bt dzirnav\u0101m. Saskaroties ar \u0161o cenu k\u0101pumu, daudzi lauksaimnieki nol\u0113ma s\u0101kt eksperiment\u0113t ar citiem, l\u0113t\u0101kiem produktiem, un tie\u0161i \u0161aj\u0101 recept\u0113 par\u0101d\u012bj\u0101s kartupe\u013ci, kas da\u013c\u0113ji aizst\u0101ja miltus. Tas bija liels pan\u0101kums!<\/p>\n
Viena no liet\u0101m, kas mums visvair\u0101k pat\u012bk gnocchi, ir t\u0101, ka tas ir tradicion\u0101ls \u0113diens daudzos It\u0101lijas re\u0123ionos, no kuriem katrs recept\u0113 iez\u012bm\u0113 savu z\u012bmogu. Piem\u0113ram, It\u0101lijas zieme\u013cos ir sastopama \u0161\u0137irne \"canederli\". \u0160aj\u0101 gad\u012bjum\u0101 tos gatavo nevis no kartupe\u013ciem, bet gan no maizes, piena, miltiem un \u017e\u0101v\u0113tas ga\u013cas. Tie ir mazi, \u013coti l\u012bdz\u012bgi viduslaiku It\u0101lij\u0101 gatavotajiem, un tos parasti pasniedz ar buljonu, k\u0101postiem un maurlokiem.<\/p>\n
Ar\u012b zieme\u013cos, Pja\u010denc\u0101, ir v\u0113l viens veids, ko sauc par \"gnocchetti\". M\u012bklai izmanto spin\u0101tus, t\u0101p\u0113c tai rakstur\u012bga za\u013ca kr\u0101sa. Visbie\u017e\u0101k tos pasniedz ar gorgonzolas siera m\u0113rci. Mantujas un Parmas apgabal\u0101 \u0137irbji ir \u013coti rakstur\u012bgi receptei. Tos pasniedz ar sviestu, parmigiano reggiano sieru un salvijas lapi\u0146\u0101m.<\/p>\n
Ja dodamies uz dienvidiem, uz Kamp\u0101nijas re\u0123ionu, atrodami gnocchi \"alla sorrentina\". \u0160aj\u0101 gad\u012bjum\u0101 galven\u0101 sast\u0101vda\u013ca ir kartupelis. Tos pasniedz sacepumos ar tom\u0101tu m\u0113rci un svaigu baziliku. Tiek uzskat\u012bts, ka \u0161\u012b tipisk\u0101 recepte ir radusies Sorrento maz\u0101 krodzi\u0146\u0101, no kurienes ar\u012b c\u0113lies t\u0101s nosaukums.<\/p>\n
K\u0101 jau min\u0113j\u0101m, m\u012bklas sast\u0101vda\u013cas at\u0161\u0137iras; ir ar\u012b da\u017e\u0101di izm\u0113ri - maz\u0101ki vai liel\u0101ki, k\u0101 ar\u012b da\u017e\u0101das formas - da\u017eas ir ov\u0101las, citas - taisnst\u016bra formas. K\u0101das deta\u013cas ir kop\u012bgas gandr\u012bz visiem gnocchi, iz\u0146emot pamatlietas, piem\u0113ram, visp\u0101r\u0113j\u0101s pamatvielas vai pagatavo\u0161anas metodi?<\/p>\n
Vai n\u0101k pr\u0101t\u0101 \u0161\u012bs rakstur\u012bg\u0101s sv\u012btrain\u0101s z\u012bmes? Nu, tas ir jaut\u0101juma atsl\u0113ga. Tos var pagatavot m\u0101j\u0101s ar dak\u0161i\u0146u, ta\u010du tos gatavo no koka klimpas, kas tiem pie\u0161\u0137ir \u012bpa\u0161u identit\u0101ti, kuru j\u016bs atpaz\u012bsiet visos klimpas veidos. \u0160\u012b neliel\u0101 rieva, ko sauc par \"riga\", pal\u012bdz gno\u010di vienm\u0113r\u012bgi izcepties gan iek\u0161pus\u0113, gan \u0101rpus\u0113. Tas ar\u012b pal\u012bdz gno\u010di savienoties ar m\u0113rci, kad tos pasniedz \u0113\u0161anai.<\/p>\n
Slaven\u0101k\u0101 le\u0123enda par gno\u010di ir t\u0101da, ka tos parasti \u0113d katra m\u0113ne\u0161a 29. datum\u0101. St\u0101sta, ka sv\u0113tais Pantaleons, jauns \u0101rsts, kur\u0161 nesen bija piev\u0113rsies kristiet\u012bbai, emigr\u0113ja uz It\u0101liju, lai izvair\u012btos no represij\u0101m, ar kur\u0101m vi\u0146\u0161 sask\u0101r\u0101s m\u0101j\u0101s. Tur vi\u0146u pie sevis uz\u0146\u0113ma da\u017ei pietic\u012bgi zemnieki, kas vi\u0146am deva \u0113st \u0161\u0137\u012bvi klimpas. Pateic\u012bb\u0101 jaunietis tos sv\u0113t\u012bja un nov\u0113l\u0113ja br\u012bni\u0161\u0137\u012bgu ra\u017eu. Neatkar\u012bgi no t\u0101, vai t\u0101 bija sagad\u012b\u0161an\u0101s vai br\u012bnums, sv\u0113t\u0101 v\u0113l\u0113\u0161an\u0101s piepild\u012bj\u0101s, un taj\u0101 gad\u0101 zemnieki sa\u0146\u0113ma v\u0113l nebiju\u0161u ra\u017eu. Tiek uzskat\u012bts, ka \u0161is notikums notika 29. dien\u0101, t\u0101p\u0113c gardas klimpas baud\u012b\u0161ana \u0161aj\u0101 dien\u0101 ir veiksmes simbols.<\/p>\n
V\u0113l viena recept\u0113 iesak\u0146ojusies para\u017ea ir pasl\u0113pt piez\u012bmi zem \u0113diena. \u0160\u012b trad\u012bcija ir jaun\u0101ka un, \u0161\u0137iet, radusies Otr\u0101 pasaules kara laik\u0101, kad n\u016b\u010du \u0161\u0137\u012bvji tika pasniegti, lai pabarotu vistr\u016bc\u012bg\u0101k\u0101s \u0123imenes, un reiz\u0113m da\u017ei cilv\u0113ki zem \u0113diena pasl\u0113pa banknoti, lai sniegtu savu ieguld\u012bjumu \u0161aj\u0101 pal\u012bdz\u012bb\u0101. Tas ir v\u0113rt\u012bgs \u017eests, kas padara \u0161o trad\u012bciju par solidarit\u0101tes un emp\u0101tijas simbolu.<\/p>","protected":false},"excerpt":{"rendered":"
Gnocchi! Jedwabiste, delikatne i pyszne! Jest to jeden z najbardziej tradycyjnych i uwielbianych w\u0142oskich makaron\u00f3w. Jest przesi\u0105kni\u0119ty histori\u0105, zwyczajami i legendami. W tym artykule chcemy odda\u0107 mu ho\u0142d, rzucaj\u0105c \u015bwiat\u0142o na najciekawsze fakty. Gnocchi czy noqui? Oba s\u0142owa s\u0105 poprawne Po w\u0142osku pisze si\u0119\u00a0– „gnocchi”. Jednak\u017ce poprawne jest r\u00f3wnie\u017c powiedzenie „noqui”.\u00a0To, \u017ce istniej\u0105 odmiany nazwy […]<\/p>\n","protected":false},"author":2,"featured_media":1079,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[32],"tags":[50],"class_list":["post-1077","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchnia","tag-all"],"_links":{"self":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/posts\/1077","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/comments?post=1077"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/posts\/1077\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/media\/1079"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/media?parent=1077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/categories?post=1077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/tags?post=1077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}