Sage Veal Fillet akan Risotto Bed tare da Rage Jajayen Wine Balsamic

Sanya fillet ɗin naman sa, toshe shi a kowane gefe kuma dafa a cikin foil na aluminum tare da ganyen sage na kimanin minti 25 a 120 ° C (zazzabi na ainihi 78-80 ° C).

Yanke rabin albasan kuma a datse har sai an sami haske. Ƙara risotto shinkafa da kuma sauté har sai translucent. Ki zuba romon mai zafi ki kawo tafasasshen ki bar shinkafar ta kumbura tare da murfi na tsawon mintuna 20 akan zafi kadan, yana motsawa lokaci-lokaci. A hankali ƙara jari da farin giya. Lokacin da shinkafar ta ɗan daɗa ƙarfi ga cizon, cire shi daga zafi. Kar a ci gaba har sai miya ya shirya.

Sa'an nan kuma a daka Parmesan, ninka a ciki kuma bari risotto ta ci gaba da dafawa a karkashin zafi kadan har sai an kai ga daidaiton da ake so. Idan ya cancanta, za a iya shirya risotto ta tafasa shi har sai ya zama rabin cizo, a shimfiɗa shi a kan takardar burodi ba tare da wani ruwa mai saura ba (hakanan yana da sauri da sauri kuma ba ya ci gaba da dafa) sannan a daka shi da broth mai zafi kawai. kafin yin hidima.

Daskare man shanu a kananan cubes. A soya albasa da tafarnuwa a yanka a cikin man zaitun da kyau. Ƙara ruwan inabi, stock, ruwan inabi na tashar jiragen ruwa da balsamic vinegar da shallots guda huɗu da kuma simmer. Da zarar an sami daidaiton da ake so, sai a cire shallots, sai dai ƴan kaɗan, sai a gauraya har sai an yi laushi da blender na hannu, sai a tace. Ƙara sukari kaɗan kuma a ninka a cikin man shanu.

A halin yanzu, sai a kwasfa karas tare da mai yankan karkace, a daka su a takaice a cikin man shanu, a zuba da barkono da gishiri a yi hidima. Tsanaki: Karas purple suna ba da launi, don haka a dafa a cikin kwanon rufi daban. >>> hidima