John Myers
Tse ka Hare
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metsoako
Sopho:
- 300 g Litamati tsa cocktail e ncha
- 800 g Litamati li khaola likotoana holim'a lekotikoti
- 1 e mahareng ka boholo Anyanese
- 20 g Konofolo
- 1 boholo Pelepele e khubelu
- 1 tbsp Oregano e omisitsoeng
- 4 tbsp Oli ea mohloaare
- 300 ml Moro oa meroho
- 2 tbsp Asene e lefifi ea balsame
- 2 tbsp Pente ea tamati
- 4 Makala Basil e ncha
- 50 g Parmesan e ncha e halikiloeng
- 3 tsp letsoai
- 3 tbsp Sugar
- 1 tsp Li-flakes tse khubelu tsa chilli
- Pepere
Basil foam:
- 40 g Cheese ea Creme fraiche
- 50 ml Cream
- 50 ml Lebese 3.5%
- 15 g Makhasi a basil a hloekileng
- 1,5 tsp letsoai
Olive bruschetta:
- 8 Diseke Bohobe ba Chiabatta hoo e ka bang. 1 cm e teteaneng
- 40 g Lihloaare tse ntšo, tse koetsoeng
- 30 g Anyanese
- 4 tbsp Oli ea konofolo
- 8 tbsp Oli ea mohloaare
- letsoai
litaelo
Sopho:
- Hlatsoa tamati, khaola ka halofo. Hlakola onion 'me u khaole ka li-cubes tse nyane. Eketsa konofolo, e khaole hantle. Hlatsoa pelepele, tlosa stalk, khaola ka halofo, mantlha 'me u khaole ka li-cubes tse nyane. Hlakola Parmesan hantle. Khaola makhasi a basil ho tloha ho stems.
- Ka sekotlolo se seholoanyane, fafatsa onion, konofolo, pepperoni le oregano ka oli ea mohloaare. Eketsa tamati ea "cocktail" (ka letlalo), mofufutso le tsona, deglaze ka 200 ml ea stock 'me u bosose ka hoo e ka bang. Metsotso e 5 ka mocheso o mahareng. Ha tamati e le bonolo, eketsa tamati e entsoeng ka makotikoting, pente ea tamati le asene ea balsame, hlohlelletsa hantle 'me u bosose ka bonolo metsotso e meng e 5.
- Ebe u hloekisa ntho e 'ngoe le e' ngoe ka blender ea letsoho ho fihlela e le tranelate. Leha ho le joalo, sopho e ka ba le "sebopeho se itseng". Haeba u sa rate seo, u ka se fetisa ka sefe ea kichineng. Ebe u eketsa makhasi a basil 'me u sebelise blender ea letsoho ho li khaola ka sopho. Le mona, likotoana tse nyane tsa makhasi li ntse li ka bonoa kamora moo.
- Qetellong hlohlelletsa Parmesan ka letsoho la blender 'me u noe sopho ka pepere, letsoai, tsoekere le chilli flakes. E lokela ho ba tranelate ka boomo eseng e tšesaane haholo. U ka laola sena ka ho eketsa moro o setseng oa meroho ha ho hlokahala.
Basil foam:
- Beha creme fraiche, tranelate, lebese le makhasi a basil ka sejaneng se selelele, se moqotetsane 'me u kopanye hantle ka letsoho la blender. Ebe u tšela ka saucepan 'me u tlise ho pheha ka nakoana ha u ntse u hlohlelletsa, nako le letsoai' me u sebelise letsoho la blender ho froth ka matla pele u sebeletsa le saucepan e tšoaroang ka lehlakoreng le leng.
Olive bruschetta:
- Khabeloa khaola mehloaare. Hlakola onion 'me u khaole ka li-cubes tse ntle haholo. Chesa oli ea konofolo ka pane e kholo. Pheha li-cubes tsa onion le mohloaare ho eona. Beha oli ea mohloaare ka sekotlolo, eketsa motsoako oa onion le mohloaare ho akarelletsa le oli ea konofolo, kopanya ntho e 'ngoe le e' ngoe hantle 'me u noe letsoai.
- Joale kenya lilae tsa bohobe ka paneng e le 'ngoe ebe u li chesa ka mahlakoreng ka bobeli holim'a mocheso o mofuthu.
- Sebeletsa sopho e nang le foam ea basil e le topping le ho sebeletsa ka bruschetta ............. Ka tsela, ha e latsoe hantle feela lehlabula ........ ; -)))
Tlhahiso:
- Ha e le hantle, u ka sebelisa tamati e ncha feela, kapa tamati e entsoeng ka makotikoting feela. Ho 'na e ne e le motsoako hobane ke ile ka lokisa tamati ea ka ea ho qetela ea serapeng, empa e ka be e sa lekana.
