John Myers
Gasasshen Nama tare da Tushen Dankali Gratin da Kayan lambu na Bordelais
Cikakken gasasshen naman sa tare da truffled dankalin turawa gratin da kayan lambu na bordelais girke-girke tare da hoto da umarnin mataki-mataki mai sauƙi.
- 3 kilogram gasasshen naman sa
- Ingilishi mustard
- Salt
- Barkono
- 1 kg dankali
- 0,5 lita madara
- 0,25 lita kirim mai tsami
- 1 tbsp manna Truffle
- Salt
- Barkono
- 0,5 kilo Porcini namomin kaza sabo ne
- 2 tafarnuwa tafarnuwa
- 0,5 kilogiram na Cherry tumatir
- 3 tbsp Yankakken faski
- man zaitun
- A yanka a cikin gasasshen naman da aka yi a ranar da ta gabata, a shafa mustard, gishiri da barkono da kauri kuma sanya a cikin firiji.
- Kashegari, toshe naman da kyau duka sannan kuma sanya shi a cikin tanda na tsawon sa'o'i 4-5 a digiri 50. Kafin yin hidima, ƙara yawan zafin jiki har sai naman yana da ainihin zafin jiki na digiri 58-59. Sannan a bar shi ya tsaya a cikin bututun da aka kashe na tsawon mintuna 10 sannan a yanke shi.
- Yanke dankalin da aka bawon a yanka a yanka a cikin madara mai gishiri (kada a bar su suyi laushi). Ki hada kirim mai tsami tare da man truffle, sanya dankalin a cikin nau'i mai kama da tayal sannan a zubar da kirim mai tsami da cakuda truffle akan su. Gasa gratin a digiri 200 na kimanin minti 25, har sai dankali ya zama launin ruwan zinari.
- Ki soya tafarnuwa a cikin mai kadan, ki zuba naman alade ki rufe komai da mai. Bari ya yi zafi a kan zafi kadan na kimanin awa 1. A ƙarshe ƙara cokali 2 na faski.
- Rabin tumatir, sanya a cikin kwano kuma toya a digiri 200 na kimanin minti 10-15. A ƙarshe yayyafa da sauran yankakken faski da kuma bauta.
