Ushizi lwethu oluthandayo oluhlaza okwesibhakabhaka oluzosetshenziswa kule recipe ye-chicken eluhlaza okwesibhakabhaka yi-cheese yase-Italy e-blue Gorgonzola. I-Gorgonzola ine-texture ebushelelezi, ekhanda kakhulu eyenza i-sauces ibe ephelele.
Ukuze usize uphuze umsizi omuncu, sebenzela inkukhu eluhlaza okwesibhakabhaka phezu kwe-plateta ye-pasta, amazambane ahlambulukile, noma imifino eluhlaza .
Okuzokwenza
- 2 izinkukhu amabele
- 1 tbsp. amafutha omnqumo angasese
- 1/3 indebe iwayini elimhlophe
- Ikomidi eli-2/3 lithinteka ushizi oluhlaza okwesibhakabhaka (cishe u-4 oz.)
- 3/4 indebe enzima kakhulu
- 1 tbsp. i-parsley yase-Italy eqoshiwe
Indlela Yokwenza
- Hlangisa i-oven ukuya ku-375 F.
- Hlanganisa isifuba ngasinye sezinkukhu phakathi nendawo, udale amabele amabili amancane okukhukhuka esifuba sokuqala.
- Esikhunjini sase-ovini esineprovini, ukushisa amafutha omnqumo phezu komlilo ophakathi. Ukubheka inkukhu, ukupheka imizuzu emithathu ngakwesinye icala.
- Engeza iwayini bese uvula ukushisa phansi, uhlalise imizuzu engu-6 ukuya kwangu-8 kuze kube yilapho iwayini liye lancipha ngesigamu. Engeza ushizi obomvu, ukhilimu, ne-parsley.
- Hamba ngomunye umzuzu bese ufaka i-pan kuhhavini imizuzu engaba ngu-10, kuze kube yilapho ukhilimu unciphisa umsila okhulu.
Izinhlobo zikaGorgonzola
I-Gorgonzola iza ngezindlela ezimbili, i- Dolce (sweet) ne- Piccante (ekhulile).
I-Gorgonzola i- Dolce inomusa kakhulu ngezingqimba ezimbalwa ze-blue. Uma kuqhathaniswa nezinye izinhlobo ze-blue cheese, ine-flavor enamandla kakhulu.
UGorgonzola Piccante (obizwa ngokuthi nguNaturale noma uStagionato ) unomzimba oqinile, obunamandla kakhulu, kodwa owodwa omnandi kakhulu. I-Gorgonzola Piccante ine-flavour more pronounced, ngokuvamile echazwa ngokuthi okubabayo futhi ebukhali. Kuvame ukuguga phakathi kwezinyanga ezingu-6 kuya kwezingu-12.
UGorgonzola Wenziwe Kanjani?
Idolobha lase-Italy elibizwa ngokuthi iGorgonzola lalibizwa ngokuthi indawo yokuphumula yomalusi okhathele nezinkomo zabo ababehamba beya emadlelweni aphakeme. Abalimi basekhaya basebenzisa ubisi oluvela ezinkomeni ukuze benze ushizi.
Ekuqaleni, i -blueing e-Gorgonzola yabonakala ngokwemvelo kusukela ezinhlobonhlobo ze- Penicillium isikhunta emaphandleni lapho ushizi usuphele khona. Amagesi aseGorgonzola manje aphendukile okwesibhakabhaka ngesikhunta esenziwe ngezebhizinisi okuthiwa iPenicillium gorgonzola .
Ngimaphi Uhlobo Lwe-White Wine?
Ungalokothi upheke ngewayini ongeke uphuze engilazini. Uma kungenambitha okuhle esibukweni, ngokuqinisekile ngeke kwenziwe iresiphi yakho noma yikuphi okuthandayo. Nokho, lokhu akusho ukuthi kufanele uchithe imali eningi. Kukhona amawayini amaningi ahloniphekile, angabizi, ikakhulukazi abamhlophe.
Ngama-sauces ayisikhilimu, i-Chardonnay ingaba yisinqumo esihle. I-Chardonnay ivame ukuchazwa njengokwakheka okucebile, okomuncu okuqeda ama-sauces aluhlaza.
Uma ungabaza, i-Sauvignon Blanc enhle ihlale iyisinqumo esihle sokupheka. Noma, njengoba le recipe isebenzisa i-Italian Gorgonzola, ungakhetha njalo umhlophe wase-Italy (i-Chardonnay, i-Pinot Grigio).
Cela iziphakamiso esitolo sakho sewayini sekhaya. Baqinisekile ukuthi banezintandokazi ezimbalwa, abamhlophe abangazincoma.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 893 |
| Inani lamafutha | 63 g |
| I-Fat egcwele | 26 g |
| I-Fat Unsaturated | 23 g |
| I-cholesterol | 281 mg |
| I-sodium | 536 mg |
| Ama-carbohydrate | 2 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 73 g |