Kuyini Farro?
Farro , isihlobo esivumayo sakolo (abanye bathi, empeleni, ukuthi kwakuyikhokho yazo zonke izinhlobo zezinkolo, noma "umama wazo zonke ukolweni"), kwakuyisisekelo sokudla kwansuku zonke eRoma lasendulo, kanye iningi lamaMedithera neMpumalanga Ephakathi, izinkulungwane zeminyaka. Kwakubhekwa ikakhulukazi ekuhlanganisweni kwempi yamaRoma. Namuhla usadumile eToscany futhi uye wanda ekudumeni emhlabeni jikelele njengoba abantu abaningi beqala ukugxila ezintweni zezempilo zezinhlamvu ezigcwele phezu kwama-carbohydrate acutshungulwe kakhulu.
It is texture enhle, ehlaziya futhi ukunambitheka nutty, futhi kuyinto enempilo kakhulu okusanhlamvu, high in fibre, iron kanye amaprotheni. Isebenza kahle kuma-saladi, amasobho, i-risottos (aka, i- "farrottos"), i-porridges yekusasa, njengento yokutshala imifino kanye nama-pilafs. Kulula kunzima ukuhumusha " farro " ngesiNgisi, ngoba leli gama elilodwa lesiNtaliyane lisetshenziselwa ukuchaza okusanhlamvu okuhlukileyo ezintathu ezinamagama ahlukile kwezinye izilimi: isipelingi, emmer, ne-einkorn.
Ingasetshenziswa ngokungafani nhlobo nebhali, irayisi elibomvu nekolweni amajikijolo ekuphekeni, nakuba izikhathi zokupheka, izindlela, ukuthungwa nokuvutha kuzohluka. I-farro egcwele okusanhlamvu (noma " farro integrale ") idinga ukugobhozwa ubusuku obusuku ngaphambi kokusebenzisa ukupheka, kuyilapho izinhlobo ezihlukahlukene ze- semiperlato , nezinhlobonhlobo ezithengiswa nguBob's Red Mill, hhayi njengoba ezinye zezingqimba ezingaphandle zangasuswa. ukuvumela ukupheka okusheshayo.
Ukuthenga nokulungiselela Farro
Farro ihlukaniswe ngamamaki amathathu.
Okuhle kunazo zonke izinhlamvu ezingu-6-8 ubude (1/4 kuya 1/3 yamasentimitha), okwesibini kunezinhlamvu ezingu-3-5 mm (1/8 kuya kwezingu-4 intshi), kanti okwesithathu kunezinhlamvu eziqhekekile eziphukile ngesikhathi sokucubungula. Uma iresiphi oyilandelayo izingcingo ze-farro ephihliwe, kungcono ukuthenga i-farro egcwele okusanhlamvu bese uyiqhekeza ngokusebenzisa i-spice / ikhofi grinder kagesi, i-blender, noma i-processor yokudla, ukuze ugweme ukuthenga okusanhlamvu okuphukile okuxutshwe ngothuli noma ngamatshe .
Gcina i-farro njenganoma yikuphi okunye okusanhlamvu, esitsheni esisindile endaweni epholile, eyomile.
Ukuze ulungiselele i-farro egcwele okusanhlamvu (hhayi i-semiperlato noma i-perlato): Geza kahle, uqoqe ukungcola okufana nezinsimbi zomququ, amahlumela, noma okusanhlamvu okubi, bese uyigcoba okungenani amahora angu-8. Ungayigcina, ungene emanzini, esiqandisini izinsuku ezimbalwa. Kungasetshenziselwa ngokuqondile emthonjeni noma ekhonjiwe, ehlanganisiwe, imizuzu engu-30 kuya kwezingu-45 ize ifinyelele ukuthungwa okuqinile, okuhlaziyekile, okudayiswa . Into eyodwa okufanele uyikhumbule ukuthi i-farro izoqhubeka idonsa uketshezi futhi ithambe uma isenziwa, ngakho kufanele uyivumele ihlale isikhashana ngemuva kokupheka.
Ukuze i-semiperlato ne-perlato farro, ungakwazi ukweqa isinyathelo sokubamba ubusuku futhi ubumise ngokuqondile, embozwe, cishe imizuzu engaba ngu-15 kuya kwezingu-30, isilinganiso se-1: 3 se-farro kuya emanzini. Gcoba noma yikuphi amanzi okweqile ekupheleni kokupheka.
Amanye ama-Recipes ase-Farro
- I-Minestrone Soup ne-Farro
- Farro no Kale Risotto namaTamatisi abusiwe
- I-Farro Salad ne-Pistachio, i-Arugula ne-Radish
- I-Zucchini Ehlanganiswe ne-Farro, i-Goat Cheese nama-Walnuts
- Farro nePine Nut Tabbouleh
- I-Farro Salad nge-Peas, i-Asparagus ne-Feta
- I-mushroom ne-Farro Pie