John Myers
Tubi tal-Kalamari minn Grill bil-Ġobon tal-Krema u Dip tat-Tewm Selvaġġ
It-tubi tal-kalamari perfetti minn grill bil-ġobon tal-krema u riċetta ta 'dip tat-tewm selvaġġ bi stampa u struzzjonijiet sempliċi pass pass.
Dip:
- 5 tbsp Żejt taż-żebbuġa
- 2 Garlic cloves chopped
- 0,5 Organic lemon juice
- 1 tbsp Klin imqatta frisk
- Melħ tal-bżar
- 6 weraq Tewm selvaġġ frisk
- 220 g ġobon tal-krema
- 160 g krema qarsa
- 75 ml Krema
- 1 kuċċarina Melħ
- Bżar, niskata zokkor
- Aħsel it-tubi f'ilma kiesaħ, nixxefhom. Ħallat immarinat mill-ingredjenti l-oħra kollha u xarrab it-tubi fiha għal mill-inqas 5 sigħat. Dawwarha kull tant żmien.
- Before grilling, cut into the tubes, namely: Push a large, wide knife into the interior and cut the upper casing up to the knife. Then grill the tubes over very high heat for 2 minutes on each side and then push them to the edge of the grillage and let them get color for 4 – 6 minutes on less heat. Then serve immediately. When grilling in a grill pan, after the first 2 minutes, turn the heat down to a minimum for each side and let the tubes take on a little color for another 4 – 6 minutes.
Dip:
- Aħsel it-tewm selvaġġ, nixxef u aqta’ fin. Poġġi flimkien mal-ingredjenti l-oħra kollha fi skutella u ħawwad sakemm isir krema.
- Jekk togħġobkom it-tubi puri biss, roxxhom bi ftit meraq tal-lumi u żejt taż-żebbuġa u ħawwadhom b’melħ oħxon u bżar mill-mitħna.
- Iservi ma' insalata friska. Fil-każ tagħna kienet insalata ta 'asparagu abjad u aħdar nej bil-bettieħa.
