John Myers
Tomato Quinto
Chinsinsi chabwino cha phwetekere quinotto chokhala ndi chithunzi ndi malangizo osavuta a tsatane-tsatane.
- 200 g quinoa
- Anyezi ang'onoang'ono 1, odulidwa bwino
- 1 Zala zala Garlic, finely akanadulidwa
- 100 ml Yzaguirre Vermouth kapena Noilly Prat
- 500 ml ya tomato watsopano
- 50 g Parmesan, watsopano grated
- 1 tbsp Batala
- Salt
- Tsabola wakuda kuchokera kumphero
- Shuga wosakanizika nzimbe
- Mafuta a azitona
- Kutenthetsa mafuta a azitona mu poto ndi mwachangu anyezi ndi adyo mpaka translucent, kenaka yikani quinoa ndi sauté mwachidule ndiyeno deglaze ndi vermouth ndipo tsopano tembenuzani chitofu mpaka kutentha kwapakati.
- Stir until the quinoa has absorbed the vermouth and then – just like with risotto – always add the chunky tomatoes in sips (warm up beforehand so that the cooking process is not interrupted). Don’t forget to stir.
- Pambuyo pa mphindi 20, quinoa ndi yabwino. Iyenera kukhala ngati risotto, yochuluka, koma yoluma pang'ono. Tsopano pindani mu Parmesan ndi batala, yambitsani bwino ndi nyengo ndi mchere, tsabola ndi shuga. Kenako chotsani chitofu, ikani chivindikiro ndikuchisiya icho chiyimire kwa mphindi zisanu.
- Mutha kudya nawo monga chakudya chachikulu kapena mutha kudya nawo chidutswa cha nsomba kapena nyama. Aliyense monga momwe amafunira.
