Kunci na bijimi tare da Rosemary Polenta

Ox kunci

• Ki yayyafa kuncin sa da barkono da gishiri a ɗaure su tare da igiya na kicin. Tsaftace kuma a yanka kayan lambu da wuri. Soya naman da ƙarfi a kowane bangare a cikin man zaitun, cire kuma gasa tushen kayan lambu tare da 1 tablespoon na tumatir manna.

• Ƙara kunci kuma, lalata komai tare da tashar jiragen ruwa da ruwan inabi mai ruwan inabi har sai kwalabe sun zama fanko. Cika tare da naman alade kuma saka a cikin tanda a 120 ° C na akalla 3.5 hours.

• Cire kunci daga cikin kwanon rufi da dumi. Sai ki tace kayan ki rage zuwa 1/

• Gasa 1 tablespoon na tumatir manna a cikin wani saucepan, deglaze da cognac, zuba a cikin balsamic vinegar da kuma rage zuwa wani syrupy matakin.

• Ƙara raguwa zuwa miya kuma ƙara wani yanki na cakulan Valrhona. Yanke kunci a bar su su jiƙa a cikin miya.

Rosemary polenta

• Don polenta Rosemary, kawo cream, madara, finely diced farin burodi da Rosemary zuwa tafasa. Kashe wuta kuma bar shi ya yi tsayi na minti 30. Fitar da Rosemary.

• Yi zafi kuma a hankali a hankali a cikin masarar semolina tare da whisk har sai an sami cakuda mai tsami. Idan ya cancanta, ƙara haja nan da nan, yana motsawa akai-akai don kada wani abu ya taso. Dama don wasu ƙarin mintuna kuma bar don kumbura.

• Sai ki ninke man shanu da kayan kamshi. Shirya kirim a cikin zoben kayan zaki a kan faranti masu dumi. Yanka Rosemary da kyau sosai kuma a yada shi a saman kirim. Ƙara sukari. Caramelize tare da flambé burner. Tsanaki! Kada ku yi amfani da zafi na dogon lokaci - sukari ya kamata ya narke amma Rosemary kada ta ƙone!