Amanye amafutha e-Italy
Uma uvakashela isitolo esikhulu sase-Italy namuhla - noma yikuphi e-Italy - uzothola i-aisle ezinikezelwe ngamafutha omnqumo. Zonke izinhlobo, kusuka ku-olio di sansa - "amafutha omnqumo" owenziwe ngokusebenzisa izinqubo zezimboni, okubheke ngokufanele ukupheka, ngokusebenzisa intombi, okungaba kuhle futhi kulungile ukupheka, ngephuzu eliphakeme lokubhema elenza kube kuhle ukunambisa futhi, futhi ku-virgin, eyilungele ama-salads okuphuza, okwenza i-bruschetta, noma egoqa phezu kwezinsizi ezinomsoco.
Mhlawumbe ngeke uthole amafutha omunnandi.
Futhi lokhu kuyisihawu ngoba kungaba kuhle kakhulu.
"Kungani amafutha anamafutha? Ngacabanga ukuthi i-Italy yizwe lomuthi we-Olive," Ngikuzwa usho.
Iningi lama-Italy yizwe lomnqumo; ikhula kahle eningizimu, nemithi enkulu kakhulu ngiyiphuca imithi yama-oak okokuqala ngiyibonile, kanti nakuba izihlahla zincane kakhulu enyakatho, zikhula kuze kube seLiguria, eTuscany, nase-Umbria, futhi zikhiqize ukulimaza amafutha.
Kodwa izihlahla ze-Olive azenzi kahle enyakatho ye-Apennines, Nokho: Nakuba amaRoma azama ukuzethula, aphumelela ekukhuliseni kuphela ezindaweni ezivikelekile, futhi akakaze akhiqize imifino eyanele yokwenza ukukhiqizwa kwamafutha omnqumo umsebenzi osebenza kahle. Ngenxa yalokho, amafutha omnqumo angabonakali ekuphekeni kwendabuko yaseNyakatho Italy - abantu basebenzisa amafutha esilwane, noma uma bekwazi ukuwuthola, ibhotela. Futhi kwakudingeka kuvele okuthile okumele kusetshenziswe njenge-condiment, isibonelo ngaphezu kwamasaladi noma isobho.
Amafutha aseWalnut iyisinqumo esinengqondo: Izihlahla zomunyu zikhula kahle ezindaweni ezikude ezisenyakatho, kanti amafutha avela kumantongomane amnandi kakhulu, acebile kumaminerali futhi kulula ukugaya.
Enyakatho yePiemonte, ngenxa yokuzihlukanisa, amafutha omunyu ayewubaluleke kakhulu, futhi impela imithi yezihlahla zelundu kwakungenye yezimpawu zomhlaba, ngenkathi isitshalo sibalulekile ngokwanele ukuthi, phakathi neMinyaka Ephakathi, amadolobha ajezisa labo abazongena ama-grove ukuze athathe ama-walnuts awile, futhi afake umsebenzi wokuthutha kokubili ama-walnuts nama-walnut.
Ukuvunwa kwesikhuni kwenzeka ekwindla: Abantu babuthana ndawonye ukuze bathathe amantongomane, okwakumiswe ngaleso sikhathi, aphethwe phansi, futhi ahlale emhlabathini; ufulawa womkhiqizo ovuthayo wawushisa, bese ucindezelwa ukukhipha amafutha. Kwakuwumsebenzi womphakathi, imindeni noma izakhamuzi zisiza ekusebenzisaneni ngezihlahla zabo.
Futhi, njengoba kuvame ukubhekana nemisebenzi yomphakathi, ukukhiqizwa kwamafutha ka-walnut kwadlala umsebenzi womphakathi, kusiza isimiso emindenini nasemiphakathini. Ngeshwa, amafutha anezinselele eziningana, okubaluleke kakhulu ukuthi kube yindleko ephezulu yokwenza - ngisho noma abantu bebengakhokheli, base befaka isikhathi. Ezinye ezimbili zihlobene ngqo ngqo namafutha:
- Amafutha ase-Walnut anephuzu eliphansi kakhulu lomusi, okusho ukuthi alikwazi ukusetshenziselwa ukunambisa, futhi akufanelekile ukupheka noma.
- Amafutha aseWalnut ayinaso i-antioxidants etholakala emafutheni omnqumo, futhi ngenxa yalokho, uzogcina unyaka kakhulu ngaphambi kokuba abe yincinci esitsheni esingavulwa, futhi inyanga noma amabili uma igcinwa endaweni epholile emva kokuba isitsha sivuliwe.
Ngenxa yalezi zizathu, lapho inani lamafutha omnqumo - okwakusoloko likhona, nakuba lalibiza kakhulu - liye lahla phakathi nekhulu lama-20, amafutha omnandi awela ukungavumelani futhi ukukhiqizwa ezindaweni ezifana neNyakatho Piemonte kwehle kakhulu.
Kodwa akakaze aphele ngokuphelele, futhi manje kukhona isithakazelo esivuselelwe kuso ngenxa yabathandi bokudla bendabuko nalabo abanesithakazelo ekugcineni izindlela zokuphila zendabuko; ikakhulukazi, iSifundazwe saseBiella sizama ukusivuselela futhi senze isethulo esinikezelwe ngamafutha omnandi eS Salone del Gusto eSlowfood.
Ngaphambi kokuba sifinyelele emahokisini, amagama ambalwa mayelana nokuthenga amafutha omnoni: Njengoba kungenzeka, kufanele uthenge amanani amancane, futhi uhlole isitsha ngaphambi kokuthenga ukuze uqiniseke ukuthi awuneminyaka engaphezu kwonyaka ubudala.
Uma uhlala eYurophu, isifundazwe saseBiella sathuthukisa amafutha akhiwa epulazini okuthiwa u-Oro Di Berta.
Uma ukhona kwenye indawo, hlola isitsha sezinsikazi ezinhle noma indawo yokudla yezempilo. Noma hlola iwebhu; I-Google yavula inani labahlinzeki, eNyakatho Melika nakwezinye izindawo.
Into eyodwa okufanele uqaphele ngayo ngamafutha ashibhile ngokweqile; ngoba ukwenza amafutha omnandi kuyinkqubo enzima yokusebenza, into engaphezu kweshibhile ingase yenziwe ngokusika izingongolo.
Angazi ngamafutha omanci? Ingemuva. Uthole? Imibono:
Ukusetshenziswa okusezingeni eliphezulu kakhulu, kusho uMina Novello, oshicilele incwajana yamaprosesa amafutha omunyu, ukuwugcoba phezu kwama-saladi, imifino ephekwe kanye nemifino eluhlaza, isobho (ikakhulukazi isobho ezinomsoco noma i-minestrone), inyama ejowe noma inhlanzi, ama-cheese omnene, futhi I-Bagna Cauda, umsizi ocebile we-garlicky owuphawu lokusebenzisana kwePiemontese.
I-Bagna Cauda Biellee ihlukile kwezinye okwenziwe eningizimu yePiemonte. Uzodinga:
I-clock 8-12 emikhulu, igcwele izingxenye eziluhlaza futhi eziluhlaza
I-anchovies esinezinga eliphansi lama-200 g)
Inkomishi yobisi
1/4 indebe (50 g) ibhotela elingenalutho
1/2 indebe yamafutha omnqumo
5-6 wezipuni amafutha walnut
Beka i-garlic ehlanjululwe embizeni encane, ngokuqondile i-terracotta, nobisi ukumboza bese uyipheka phezu komlilo ovuthayo kakhulu kuze ubisi uphuphuke futhi igalikhi ithambile kakhulu. Ngesikhathi ipheka, hlambulula usawoti kuma-anchovies, uwalinganise, uwahlukanise, futhi awuthambo. Zibambe kahle.
Squash i-garlic ephekwe ngemithi yemfoloko, uphinde uhlanganise namafutha omnqumo kuwo, kanye nebhotela, bese ushisa umxube phezu kwelangabi elimnandi kakhulu. Faka ama-anchovies, uwashintshe nge-spoon yezinkuni ukuze uwaphule, ugxume emafutheni ama-walnut, futhi uqhubeke ushisa phezu komlilo ovuthayo - ufuna impuphu iyashisa, kodwa ungafuni igalikhi ukuba ufune, ngoba uma ingabe iyochitha insimu.
Kuleli phuzu isikhwama sakho se-bagna sikulungele; ukuyikhonza ngenhlanganisela yemifino ephekiwe kanye nemifino eluhlaza, okufaka amaqabunga eklabishi, ama-carrot izinti, izitshalo ze-celery, i-bell pepper kokubili okuphekiwe nokuphekwe, ama-artichokes amasha, anyanisi ase-spring, anyanisi, nanoma yini enye evumelana nefancy yakho.
Umuntu angenza nezinye izinto futhi. Ngokwesibonelo:
Yenza imayonnaise, besebenzisa ingxube yamafutha omnandi kanye namafutha ka-peanut noma amafutha we-sunflower esikhundleni samafutha omnqumo, bese uthola imayonnaise nge isipuni sama-lemon aqoshiwe (Melissa officinalis), noma umuthi wokuzikhethela.
I-pasta yonyaka: Omunye wama-classic lamaLiguriya we-ravioli yi-sauce eluhlaza okwenziwe nge-walnuts; ungasebenzisa futhi amafutha omununu, usawoti, pepper, kanye neParmigiano esanda kukhishwa. Okuhlwabusayo kakhulu, futhi ukuvuna kuzokusebenza ngokulingana kahle emastazini asetshiwe (nge-cheese kanye nokugcwaliswa kwemifino) noma i-pasta flat.
Ungenza futhi amafutha angama-walnut anesisindo kanye ne-saucce zucchini:
Beka amanzi akho e-pasta ukuze ubilise, kanti ngenkathi kushisa imbiza yesigamu (225 g) i-baby zucchini.
Uma i-fork-ithenda iqoqa amathiphu bese uyihlanza ku-blender ngamaqabunga ayisithupha ayisishiyagalombili ase-basil; Ngamanje amanzi e-pasta kufanele abe abilayo, futhi kufanele upheke i-pasta (sibalo isisindo esikhulu, 400 g ukukhonza 4). Ngesikhathi ukupheka kuhlanganisa izipuni eziyi-8 zamafutha we-walnut, i-Parmigiano esanda kukhishwa ukunambitha, bese uhlola ukusila.
Uma i-pasta isuqedile, yikhiphe, yifike ngenkathi nge-sauce, bese ukhonza kanye newayini elimhlophe, isibonelo, i-Erbaluce evela enyakatho yePiemonte.
Enye ingqondo yeSaladi
Njengoba kuphawuliwe ngenhla, amafutha ase-walnut ayamangalisa ngesaladi. Imifino, yebo, kodwa futhi iyinhle kule isaladi ebusika eyenziwe ngemifino ephekwe:
Ama-anyanisi amabili, okugosiwe kuhhavini noma ehlanganiswe ngesikhumba bese ebhakwa emalahle
2 beet, abhaka noma abilisiwe
Amafutha ase-Walnut
Usawoti kanye nopelepele
Ukufafaza uviniga
I-clove ye-garlic, echotshoziwe noma elicwengekile (kuye ngokuthi uthanda i-garlic kangakanani)
Peel bese uqeda u-anyanisi, noma uwasika zibe izingcezu ezincane uma zikhulu. Faka ikhasi bese ubeka izinyosi. Hlanganisa imifino esitsheni sesaladi ngegalikhi.
Isizini ukunambitha ngamafutha ka-walnut, usawoti, pepper, noviniga, uhlanganise kahle. Vumela isaladi lihlale, limbozwe, okungenani isigamu sehora endaweni epholile kodwa engabanda kakhulu.
Woza isikhathi sokukhonza isaladi, ususe i-garlic (uma uthanda) uphinde uhlanganise isaladi kahle.
Okokugcina, ungasebenzisa amafutha omnandi ukuze uthole ukudla okunomsoco, isibonelo, isilwane esingavamile. Ukukhonza 8-10, uzodinga:
Amakhilogremu angu-1/4 (1 k) isondlo esinesisindo esinomzimba, isibonelo, ukuhamba noma ukujikeleza, okuboshwe ngewele le-butcher, ngakho ligcina umumo walo
Inyama noma umhluzi wemifino okwanele ukumboza inyama, cishe i-quart (1 litre)
Amafutha ase-Walnut
Ijusi le-lemon
Usawoti kanye nopelepele
Izithelo Mostarda , kahle apple (ozikhethela)
Sishisa umhluzi ebhodweni, futhi uma kuziwa emathunjini gcoba inyama. Masibuyele emathunjini, bese ubumba inyama imizuzu engu-15 ngaphezulu; uma sekuphelile kufanele kube yi-springy kuya ekuthinteni, futhi ama-juice kufanele asebenze ngokucacile uma uwunamathela. Vala ukushisa, vumela ibhodlela elipholile, futhi liyihlwithe kanye nenyama ngamahora amaningana esiqandisini.
Woza isikhathi ukuyikhonza, shaza amathisipuni amaningana amafutha omnandi ngejamu likalamula, usawoti, kanye nopelepele ukunambitha, noma nge isipuni se-mostarda. Hlanganisa inyama, cwilisa isipunu phezu kwayo, bese ukhonza ngasikhathi sinye, futhi u-Erbaluce.
Uma ubheka indawo eqhubekayo, amafutha omnandi azoba yinto enhle yokudla okufana nekhukhu noma isaladi lesikhumba, futhi uzobe enhle efafazwe emifino enomtholampilo ngemuva kokuthi ususe lo mkhiqizo.