Fillet na Alade tare da Pine Nut Crust, Kayan lambu na Rum da Polenta

A wanke kwanyar naman alade kuma a bushe. Yi preheat tanda zuwa digiri 80 na kewaya iska. Kwasfa da danna tafarnuwa. Sai a soya naman a cikin man fesa da man shanu. Ƙara wannan tare da thyme, Rosemary da tafarnuwa. Sa'an nan kuma saka a cikin tanda har sai ya gama.

Rarrabe ƙwai don ɓawon ɓawon ɓaure kuma yanke gefen gurasar da aka toashe. Yanke yolks ɗin kwai, gurasa, man shanu da ƙwayayen pine, ƙara gishiri da barkono. Sannan yadawa akan naman. Sa'an nan kuma saka a cikin tanda a bar shi ya dahu.

A wanke barkonon kararrawa da zucchini sannan a bushe. Yanke barkono a kananan guda. Yanke zucchini tsawon tsayi, cire duwatsun tare da cokali sannan a yanka a kananan guda. Gasa man a cikin kwanon rufi. Cire thyme da Rosemary. Soya kayan lambu daidai gwargwado a cikin kwanon rufi da kakar tare da thyme da Rosemary.

Saka kayan lambu, kirim da madara a cikin wani saucepan kuma kawo zuwa tafasa. A yanka wani sprig na Rosemary da kyau. A sake kawowa da man shanu, da ɗanɗano na Rosemary da tafarnuwa na tafarnuwa. Sai ki fitar da tafarnuwa da Rosemary ki kwaba polenta semolina. Sanya Parmesan a cikin polenta da kakar tare da grated nutmeg, gishiri, barkono da sukari. Yada polenta a cikin kwanon rufi mai lebur kuma bari ya huce kadan. Idan ya yi ƙarfi, a yanka zuwa guda rectangular. Azuba man shanun a cikin kaskon sai a soya polenta har sai launin ruwan zinari a bangarorin biyu.

Kwasfa da albasarta, a yanka a cikin rabin tsayi kuma a yanka a cikin wedges. A wanke thyme kuma girgiza bushe. Tafasa albasa a cikin man zaitun har sai da haske. Caramelize da sukari da kakar tare da gishiri da barkono. Zuba ruwan inabi, ƙara thyme kuma bari komai ya yi zafi kamar minti 10. Yanke tushen tumatur a cikin siffa mai laushi. A taƙaice sanya tumatir a cikin ruwan zãfi, cire su, kurkure a cikin ruwan sanyi sannan a kwasfa su. Kwata, cibiya kuma a yanka tumatir. Rabin zaitun. A zuba tumatir da zaitun a albasa, sai a zuba gishiri, barkono da vinegar a ajiye a gefe.