We chosen 4 recipes surprisingly comparable when it comes to look and substances, however nonetheless unmistakably completely different. Let’s sink our enamel in a little bit deeper!
1. Makarony po-flotsky/Pasta Bolognese
Many describe makarony po-flotsky (actually “macaroni navy-style”) as a light-weight, boiled model of pasta Bolognese, believing that the recipe appeared in Russia within the early 18th century, when Italian cooks had been invited to the nation. Their magic contact resulted on this dish, solely with out the tomato sauce, stewed greens and white wine of the Italian unique. One other distinction is that within the Russian dish the pasta and meat are heated collectively, whereas in Italy meat-based Bolognese sauce is added to the ready-made pasta.
Why is that this pasta related to the Russian Navy? The dish was generally served to Russian sailors throughout WWII, and the title caught.
2. Doctorskaya kolbasa/Mortadella
Should you deal with a Russian to mortadella, they’ll usually discuss with it as doctorskaya kolbasa (“physician’s sausage”), regardless of being conscious of the small items of bacon and completely different spices. That stated, doctorskaya kolbasa truly has extra American roots. It began being produced within the USSR in 1936, shortly after a go to by Folks’s Commissar of Meals Business Anastas Mikoyan to a meat-processing plant in Chicago, the place he noticed first-hand the mass manufacturing of sausages.
The sausage was meant so as to add protein to the usual Soviet weight-reduction plan. Doctorskaya kolbasa was prescribed for abdomen illnesses and even advisable for youngsters.
In line with the Soviet requirements physique of the day, doctorskaya kolbasa contained premium beef (25%), lean pork (70%), powdered cow’s milk, rooster eggs, salt, sugar and spices (nutmeg and cardamom). The attribute garlic and myrtle berries of mortadella aren’t present in doctorskaya kolbasa, nor are pistachios. Mortadella is made primarily from pork, though different meats are generally added. The best way the sausage is sliced additionally differs. Whereas mortadella is thinly sliced, a chunk of doctorskaya kolbasa will be 1 cm thick. Such weighty chunks are normally used to make wheat bread sandwiches.
3. Siberian pelmeni/Tortelloni
In Russia, nobody is shocked anymore when pelmeni are in comparison with ravioli, though, to be extra correct, the traditional Siberian dumplings are extra like tortelloni. Each are constituted of medium-sized items of minced meat wrapped in dough and boiled in water. Tortelloni dough is constituted of flour and eggs with out including water or milk, as occurs with pelmeni. The filling is comparable: a minced meat and onion base, however tortellini is supplemented with carrots and cheese, whereas pounded ice will be added to Siberian pelmeni for additional juiciness. In line with the Russian requirements physique, the meat content material in pelmeni have to be at the least 50%; in tortelloni the proportion is decrease. The form too is barely completely different: tortelloni squares resemble rosebuds, whereas pelmeni are described as “little ears”.
4. Cheburek/Calzone pizza
Folded calzone pizza is an identical in form to cheburek, a Soviet-era semicircular pastry. Calzone filling consists of mozzarella cheese, ham or mushrooms, tomato paste, a little bit olive oil and herbs. Traditional cheburek is ready both with a meat (minced meat, onions, herbs, garlic) or cheese (semi-hard cheese, herbs) filling. In contrast to calzone, which is historically oven-baked, cheburek is deep-fried in a pan till crisp and bubbly. By the way, Italians make mini calzone or panzerotti the identical method — in a frying pan. Solely they pay barely much less consideration to the bubbles, which in Russian recipes are achieved via including kefir or vodka to the dough.
Bonus: Grechotto: Russian kasha with an Italian style
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