John Myers
Okuqukethwe
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Izithako
Ukugcwalisa:
- 100 g Ihlombe lenkomo (lapha goulash)
- 100 g Ihlombe lengulube (lapha goulash)
- 100 g I-schnitzel yenyama yenkomo
- 1 usayizi omaphakathi U-anyanini
- 2 §L Amafutha e-Olive
- 1 usayizi I-clove yegalikhi
- 1 Ihlamvu le-bay
- 50 ml Iwayini elimhlophe
- 100 ml Imifino noma isitokwe senyama
- Usawoti pepper
- 125 g Isipinashi siqandisiwe
- 75 g Irayisi le-risotto
- 2 tbsp I-Parmesan egayiwe
Inhlama ye-pasta:
- 100 g U-Flour kakulweni
- 100 g I-Semola di Grano Duro (ufulawa wekolweni we-durum)
- 2 Amaqanda, usayizi L
- 2 tbsp Amafutha e-Olive
- 1 i-tsp Salt
Ukuze uthele futhi njenge-topping:
- 1 ngesandla Amaqabunga eSage
- 12 tbsp Amafutha e-Olive
- I-Parmesan egayiwe
- Upelepele omnyama ophuma esigayweni
Imiyalelo
Isingeniso:
- Ngemva kokudla endaweni yokudlela yase-Italy, ngazizwa ngifuna ukuzenzela le pasta emnandi. Ngakho useshe inetha wathola obukufuna. Iresiphi ivela kumpheki wase-Italy futhi ngayisebenzisa ngendlela engangifuna ngayo. Bathole isiteketiso sabo "del Plin" ngoba ukubukeka kwabo okuvamile kufanele kufane nenkinobho yesisu ... okungavamile, kodwa mhlawumbe kunjalo. I-plin iwukugoqa phakathi kwe-agnolottis ngayinye (bheka isithombe esingu-4, umcibisholo wesokudla). Kulula ukuzenza futhi ungafaka ukugcwaliswa okuningi endaweni encane yenhlama. Lokhu kujwayelekile nase-Piedmont. Kodwa uma ufuna ukwenza umsebenzi wakho ube lula, ungenza amadombolo ayisikwele amancane. Abese ekhishwa ngamagagasi ngamabhayisikili ngemva kokugcwalisa.
Ukulungiswa kokugcwalisa:
- Sika inyama ibe ama-cubes amancane. Hlanza u-anyanisi, ucishe amadayisi. Hlukanisa ugalikhi uhhafu. Shisisa amafutha e-olive epanini bese uthosa inyama ngo-anyanisi kuyo. Gcoba ngewayini nesitoko, upelepele, usawoti bese wengeza u-garlic namahlamvu e-bay. Khona-ke uma ibhodwe livaliwe, yonke into phezu komlilo ophansi Vumela ukubila kancane imizuzu engama-60. Inyama kufanele ibe thambile futhi uketshezi luvuthwe okungenani. Phakathi naleso sikhathi, pheka isipinashi emanzini anosawoti omncane cishe imizuzu emi-3, uthele ngesihlungo bese ucindezela kancane. Ngesikhathi esifanayo, pheka irayisi ye-risotto emanzini anosawoti omncane. Kulokhu uthatha ingxenye engu-1 yerayisi kanye nezingxenye ezingu-2 zamanzi, okufanele ziphekwe ngokuphelele ekugcineni. Bese uvumela isipinashi nelayisi kuphole kancane futhi uzigcine zilungile. Gcoba i-Parmesan.
Inhlama ye-pasta:
- Hlanganisa kokubili ufulawa bese ubeka endaweni yokusebenza. Yenza umthombo omkhulu phakathi, faka amaqanda, amafutha nosawoti bese ugoqa ngemfoloko. Ngaso sonke isikhathi thatha unqenqema lukafulawa kuze kube yilapho kungekho lutho oluzophela futhi ingxube ye-crumbly yakha. Bese uxova inhlama ebushelelezi ngezandla zakho. Yibophe ngefilimu yokudla bese uyiyeka iphumule ekamelweni lokushisa okungenani imizuzu engu-30. Okude futhi ngu-0.k.
Ukulungiswa kokugcwalisa:
- Lapho inyama isiphelile, uketshezi kufanele lube luhle njengokuphekwa ngokweqile. Hlanza i-bay leaf ne-clove yegalikhi bese uyifaka ku-blender, kuhlanganise no-anyanisi, isitoko esincane esisele, isipinashi kanye nelayisi. Bese uhlanza yonke into ku-viscous paste. Umbala uthatha isikhathi ukujwayela, kodwa ukunambitheka emangalisayo. Ekugcineni faka i-Parmesan egayiwe futhi uhlale ulungile. Uma kunesidingo, inkathi futhi ukunambitha kanye nenkathi.
Ukukhiqizwa kwe-pasta:
- Hlukanisa inhlama ibe yizingxenye ezi-4 (okulula ukucutshungulwa). Uma usebenzisa umshini we-pasta, ufafaze i-semola encane ku-roller bese udonsa ingxenye yokuqala izikhathi ezingu-4 - 5 ezingeni elithi "0". Ngemuva kokudonsa ngakunye, goqa ishidi lenhlama kanye bese ulifafaza nge-semola phakathi. Bese udonsa kanye ukusuka ezingeni 1 - 6 isikhathi ngasinye bese usakaza ishidi lenhlama endaweni yokusebenza. Bese ubeka izingxenye ezilingana ne-walnut ngezipuni ezimbili, zihlukaniswe ngomunwe. Kufanele ube nomngcele "womugqa ophakathi nendawo" ohlangothini olulodwa lweshidi lenhlama. Uma zonke sezibekwe eshidini, xubha inhlama nxazonke ngamanzi amancane bese ugoqa olunye uhlangothi lweshidi lenhlama phezu kwalo. Bese ucindezela inhlama ezungeze ukugcwaliswa ukuze kungabikho amaphakethe omoya. Qondisa ingaphambili, okuholela emaphethelweni ayisicaba kancane ngommese. Bese wenza i-"plin" ngokugoqa inhlama ukuhlanganisa izikhala ezincane eziyisicaba ngomunwe wakho wokukhomba nesithupha bese ucindezela. Umphumela uba unqenqema oluqondile, inhlama igoqa eduze kokugcwalisa ngakho uthola ukubukeka kwenkinobho yesisu ... ;-)) Manje kufanele uhlukanise kuphela ngesondo elijikajikayo bese ucindezela izinhlangothi zombili ndawonye futhi kancane. iba. Lokhu kuyashesha futhi kufanele kwenziwe nabapheki abangenalwazi. Lapho ingxenye yokuqala yenhlama isilungile, yenza okufanayo nakwabanye ngamunye ngamunye. Njengoba ngishilo, empeleni kuhamba ngokushesha, udinga kuphela isikhathi esincane ngale mali yenhlama nokugcwalisa, ngoba kukhona abambalwa. Kimina kwakukhona izingcezu ezingu-36. Lapho inkambo enkulu yomuntu omdala izingcezu eziyi-9. Ama-Agnolotti asevele aqediwe agcinwa endaweni enofulawa. Ungakwazi futhi ukufriza kungaphekiwe, ngoba uma usuvele ukhona, kuhle ukulungiselela ukunikezwa. Uma ulungiselela ngaphandle komshini, khipha izingxenye zenhlama ngayinye ngephini lokugoqa zibe ngu-13 cm ububanzi kanye no-1 mm omncane. Izikhathi ezimbalwa zokuqala azincane kangako futhi phinda usonge futhi ukhiphe izikhathi ezi-5.
- Isikhathi sokupheka emanzini anosawoti omningi sicishe sibe. Imizuzu emi-4 isiyonke. Uma sezivukile, ziyeke zingene emanzini eminye imizuzu emi-2. Asuke akhishwe kahle abekwe epuletini.
- Ukuze uthole i-drizzle (ubala mayelana ne-3 tbsp ngomuntu ngamunye) amafutha omnqumo ashiswa epanini futhi i-sage eqoshiwe kancane yosiwe kuyo. Akukho lutho ngamabomu, ngoba ama-agnolotti ngokugcwaliswa kwawo okukhethekile kufanele asebenze ngokwawo. Lapho amafutha ne-sage sekuthelwe phezu kwayo, fafaza ngopelepele omnyama bese ugaya iParmesan phezu kwayo. .... Buon Appetito ............
