I-Basil iningi ekugcineni kwehlobo, futhi uma ufuna indlela yokuyigcina, ukwenza i-batto enkulu ye-pesto nokugcoba okunye kuyindlela enhle yokwandisa le flavour ecebile, efudumele ekuqaleni kwezinsuku ze-autumn ezincane.
I- pesto ukuthi iningi lomhlaba liyazi ngokuthi "i-pesto" eyodwa neyodwa kuphela, empeleni, enye yezinhlobo ezingenamkhawulo. "I-Pesto" isho ukuthi "iqhubekile," kusukela esenzweni se- pestare ("ukugoba"), ngoba indlela endala yokwenza i-pesto (kanye nalabo abaningi abaphekayo bayasifunga) ukufaka izithako - ingxube yensimu amakhambi, usawoti, i-garlic, amafutha omnqumo, ushizi, futhi ngezinye izikhathi amantongomane - ngodaka kanye ne-pestle ukwakha unamathisela, okungahle kube mnandi ngamanzi, uviniga, umhluzi noma i-verjuice ukwakha isobho. Futhi hhayi nje umsizi we-pasta, kodwa zonke izinhlobo zokudla. Imvelaphi yalo myalelo ibuyele emuva okungenani kumaRoma asendulo, owenza i-pesto okuthiwa i- moretum ukuze idle ngesinkwa.
I-edume kakhulu kunawo wonke ama-pestos, i-pesto yesitayela se-Genoese, ivela esifundeni esisogwini saseLiguria, lapho ngokuvamile lesi pesto esisha esisha esenziwe nge- Parmigiano-Reggiano ushizi nePecorino, futhi idliwa noma i- trenette eyomile (isikhathi eside, i-pasta ehlabayo efana ne- tagliatelle ) noma i- trofie esheshayo , i-pasta ephosiweko encane, ehlambulukile - ngamazambane aqoshiwe kanye nobhontshisi obuhlaza okuphekwe ndawonye ne-pasta futhi bonke baphonswa kanye ne-sauce ye-pesto.
Engxenyeni eseningizimu yeFrance yeProvence, i-sauce efanayo ebizwa ngokuthi i- pistou yenziwa - umehluko omkhulu ukuthi awuqukethe ama-pine nuts noma ushizi.
Ngokwemvelo, njenganoma yikuphi iresiphi yama-Italian yakudala, cishe kukhona izinguqulo eziningi njengoba kukhona abapheki, kepha mina ngithanda ingxube engxenyeni yenxenye kaParmiano nePecorino ngokulinganisela okuhle okunikeza phakathi kwe-tangy-tart Parmigiano kanye nosawoti, Pecorino.
Nge-sauce elula elula, kubalulekile ukuthi usebenzise izithako ezingcono kakhulu nezisemqoka kakhulu - amafutha omnqumo omnandi kakhulu, ama-pine nuts amahle (gwema amantongomane ama-pine amancane, azungeze, amnyama aphethwe amnyama. Izinhlobo ze-Chinese pinus armandii , ezingabangela ukuphefumula , kodwa okucindezelayo, "i-pine mouth" syndrome, engashiya ukunambitheka okunomsoco emlonyeni wakho kuze kube amasonto amabili, futhi ubheke i-pin amantongomane, njengezinhlobo zaseMelika ezikhulile nezase-Italy, ezingabangeli "i-pine umlomo"), i- Parmigiano-Reggiano yangempela (bheka lesi sihloko ukuze uthole amathiphu wokuthi ungayibona kanjani into yangempela) nePecorino, ne-garlic fresh.
Ngokuphathelene nemishini, angiyena "emgodini we-pestle noma e-pestle noma ofa" we-pesto-makers. Ngiye ngazama ukwenza i-pesto emanzini kanye ne-pestle, ne- mezzaluna , ne-processor yokudla, kanye ne-handheld blender ye-handheld, futhi ngakhetha izindlela ezimbili zokugcina. Uhlobo lwe-mortar ne-pestle lwaluyinto elula kakhulu yokunambitha kwami. Ngiyathanda indlela i-pesto elula egxuma ngayo futhi inikeze ukuzizwa okunama-silky kwisidlo sokugcina.
Okuzokwenza
- 2 izinkomishi ezinamaqabunga ase-basil ahlanzekile, ahlanzwe futhi asomile kahle (uwafake ngophethile wephepha, uma kunesidingo)
- Izipuni ezimbili zamapineti (bheka amanothi angenhla mayelana nama-pine nuts)
- 2 clove medium medium, ehlutshiwe futhi cishe oqoshiwe
- 1/4 ithisipuni kahle usawoti usawoti
- I-1/2 indebe yamafutha omnqumo angama-virgin
- 1/4 indebe igcwele
- I-Parmigiano Reggiano ukunambitha (a
- I-microplane grater isebenza kahle kakhulu ngalokhu, ngoba igaya ushizi kakhulu kangangokuthi iyancibilika ngokushesha lapho ithinta i-pasta eshisayo namanzi okupheka)
- 1/4 indebe egayiwe iPecorino (Romano noma uSardo)
Indlela Yokwenza
Faka i-basil, i-pine nati, u-garlic, nosawoti kwiprosesa yokudla bese ugayela kuze kube yilapho ihlanjululwa ibe unamathisela obushelelezi.
Dlulisela esitsheni esincane bese ugoqa emafutheni omnqumo kuze kuhlanganiswe ngendlela efanayo.
Faka ama-cheeses kuze kube yilapho ingxube ifana.
Amanothi okukhonza: Uma ukhonza nge-pasta, qiniseka ukuthi ugcina i-ladleful yamanzi okupheka, bese wengeza kancane amanzi ku-pasta okuphekwe kanye ne-pesto sauce, ukuwuncibilikisa, ukucibilikisa ama-cheeses futhi usize ukuba ubambelele kuya kudasta.
Engeza kancane kancane ngesikhathi. Khonza nge ushizi owengeziwe etafuleni, uma uthanda. Ngiyakuthanda ukwengeza utamatisi omunwe omncane noma ama-utamatisi we-cocktail kanye ne-quartered cocktail, futhi uma ngixuba i-pesto sauce ne-pasta.
E-Liguria, i-pesto isetshenziswa ngokujwayelekile nge-pasta elide, elinezintambo eziphephile, kanye namazambane kanye nobhontshisi obuluhlaza obuphekwe ndawonye ebhodweni nge-pasta. Lokhu kubizwa ngokuthi pesto "avvantiaggiato" (pesto nezinzuzo) noma pesto "ricco" (pesto ecebile) .
Amanothi esitoreji: Ungagcina i-pesto, ubeke ungqimba oluncane lwamafutha omnqumo angaphezu kwenhliziyo, ku-container ene-glass-tight-tight emoyeni esiqandisini. Hlanganisa i-pesto eyengeziwe kuma-tray-cube, bese udlulisela ama-cubes we-pesto efriziwe esikhwameni se-zipper-lock freezer esilondolozwe isikhathi eside. Ngaleyo ndlela, ungathatha i-pesto ngokwanele nje ye-pasta eyodwa kuphela noma amabili, uma uthanda.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 227 |
| Inani lamafutha | 18 g |
| I-Fat egcwele | 4 g |
| I-Fat Unsaturated | 11 g |
| I-cholesterol | 6 mg |
| I-sodium | 162 mg |
| Ama-carbohydrate | 15 g |
| I-Fiber Dietary | 7 g |
| Amaphrotheni | 7 g |