I-Flageolet (ebizwa ngokuthi "fla-zho-LAY") iyinhlobo yebhontshisi yegobolondo ekhulile eFrance futhi ethandwa kakhulu kwi-classic cuisine yaseFrance.
Umthunzi ohlaza ohlaza okwesibhakabhaka, ama-flageolet ubhontshisi ngezinye izikhathi ayaziwa ngokuthi "caviar of ubhontshisi" ngenxa ye-flavour yabo efihlakeleyo kanye nokuhlonishwa okuphezulu okubanjwe ngabathandi bokudla.
Ama-flageolets avamile ahlanganiswe newundlu (noma i-mutton), nakuba ahlinzekwa nezinkukhu zokupheka nezinkukhu.
Zingasetshenziswa futhi kumasaladi, ezinsikeni nasezinhlakeni ezifana ne-Classic Cassoulet recipe.
Ingabe Zitholakala E-US?
E-United States, ama-flageolets atholakalayo ayomile noma ayinakha, nakuba abanye abalimi bekhula noma yiziphi izinhlobo eziningi ze-heirloom flageolet. Uma ungazitholela izandla zakho, zingabanjiswa kahle ngesitokisi esithandekayo nge- mirepoix nebhethoni. Ngokungafani nobhontshisi obomile, ama-flageolets amasha anganezelwa ngokuqondile emanzini (noma isitoko).
Ama-flageolets abomile adingeka ukuba afakwe kancane, futhi kukhona ukungavumelani mayelana nokuthi kungakanani. Abanye abapheki batusa okungenani amahora ayisithupha, noma ngisho nasebusuku. Inkinga ngalokhu ukuthi ubhontshisi bangase baqale ukuvotela uma befakwe isikhathi eside kakhulu, okushintsha ukunambitheka kwabo obucayi. Uma ubhontshisi behlanzekile (okusho ukuthi usanda kumiswa, njengasekuqaleni kwezinyanga ezingu-12 ezedlule), cishe kunele ukuwafica ihora noma amabili, bese ubumisa kuze kube ngethenda.