Cooking Romanesco - Ya kamata ku Kula da Wannan

Wannan shine sauƙin dafa Romanesco

Ana kiran Romanesco a matsayin ɗan'uwan farin kabeji. Kwatankwacin yana can, amma Romanesco yana kawo launin kore mai haske zuwa farantin karfe da furanni masu ban sha'awa don taya.

• Kamar farin kabeji, Romanesco ana iya dafa shi gaba ɗaya ko a yanka a cikin fulawa. A cikin duka biyun, da farko, cire kayan lambu na waje na kayan lambu kuma yanke katako.
• A wanke romanesco sosai a ƙarƙashin ruwa mai gudu kuma a yanka a cikin ƙananan furanni.
• Idan kuna son dafa kayan lambu gaba ɗaya, sanya Romanesco a cikin kwano na ruwa mai gishiri na minti 15 kafin dafa abinci. Wannan yana kawar da duk wani "mazauna" da ba a so kamar beetles ko tsutsotsi.
• Da zarar an tsaftace kuma an shirya, sanya furanni a cikin wani kwanon rufi na ruwan gishiri. Mintuna kaɗan sun isa Romanesco don dafa al dente.
• Idan kun dafa kayan lambu gaba ɗaya, zai ɗauki ɗan lokaci kaɗan. A wannan yanayin, ci gaba kamar yadda za ku yi lokacin da kuke dafa farin kabeji don sanin ainihin abin da ya dace: soki ragowar kullin da cokali mai yatsa. Idan wannan yana da taushi, Romanesco yana shirye don yin hidima.