Ama-Italiya abiza ama- artichokes amakhulu (angama-intshi angu-4 ububanzi) abasebenza kahle ngokugxilisa ama-mamma ngenxa yokuthi kaningi banezintambo ze-artichokes ezihambisana neziqu zabo. Khombisa eyodwa kuya emibili, noma ama-artichokes amancanyana amathathu kuya kwangu-4, njengenkambo eyinhloko.
Okuzokwenza
- Ama-artichokes
- Izithako zokugcwalisa ozikhethayo (bheka ngezansi)
Indlela Yokwenza
Geza ama-artichokes akho kahle, ususe amaqabunga angaphandle aqinile kuze kube yilapho ufinyelela ithenda elimibalabala elimnyama, bese usika umcibisholo (ulondoloze), ngakho-ke i-artichoke izokuma.
Ukusebenzisa ummese, gxuma iphuzu le-artichoke ephahleni ngokuphakama kwamaphuzu amaqabunga angaphandle (lokhu kususa amathiphu ama-spiny amaqabunga), bese uyisisekelo, ukususa amaqabunga angaphakathi (amaqabunga angaphakathi angaphakathi inhliziyo) nanoma iyiphi i-fuzz lapho kungenzeka ibe phakathi kwenhliziyo ye-artichoke.
Beka eceleni amaqabunga asusiwe, kodwa balahle i-fuzz. Ngokulandelayo, usakaze amaqabunga ase-artichoke kancane ngeminwe yakho, bese ubeka i-artichoke yakho enezinyosi kanye namaqabunga agodliwe ukuze ugobe esitsheni samanzi ngejusi lemon elifakwe kulo ukuze ligcine limile.
Qhubeka ne-artichoke elandelayo; uma usuqedile ukulungisa ama-artichokes, thatha iziqu; uma ubheka ubuso obusha ngokushesha uzobona ukuthi inhliziyo ilula, futhi ihaqwe ngendandatho ebomvu. Hlanganisa izingxenye zangaphandle eziluhlaza, ezibabayo. UJulienne iziqu ezimhlophe zangaphakathi futhi uzifake emaqabungeni nasenhliziyweni.
Ukugcwalisa kuyahluka kakhulu kusuka ekuphekeni ukupheka. Nazi izinhlobo ezintathu.
- Ngama-artichokes amane amakhulu, thatha amaqabunga namaqabunga angaphakathi, bese ufaka ama-ounces ama-ounces (50 g) we-pancetta, ama-ounces amabili (50 g) we-Fontina ushizi, isilwane sezinkomo eziyi-100 g, kanye ne-bunch of i-parsley encane. Isizini ingxube ukunambitha ngosawoti kanye nepelepele (ngenxa ye-pancetta, akufanele kube nosawoti obuningi), bese uguqula iqanda elishayiwe.
- Thatha amaqabunga angaphakathi ahlanzekile, ama-stems amabili, ahlutshiwe futhi aphucwe, ama-ounces amabili (50 g) prosciutto, 1/4 we-anyanisi encane, ucezu wegalikhi ubukhulu bomunwe wakho, amaqabunga ambalwa esiliva esidliwayo esinamagatsha anamanzi kanye ne-parsley, i- porcini encane eyomile ngaphambili, kanye nesigamu (1/2 indebe) yesinkwa sasendulo. Hlanganisa isinkwa ngobisi, siphume, uphume njengendlela enhle ngangokunokwenzeka. Nciphisa izithako ezisele, uzihlanganise ngokugcwele nesinkwa, bese uzinika isikhathi sokugxila ukunambitha usawoti kanye nepelepele esanda kutholakala. Lokhu ukugxila kuzokwanele ukufaka izici eziyisikhombisa.
- Enye inyama yokugxila . Ukwenza izinto ezi-artichokes eziyisithupha, uthathe amaqabunga angaphakathi, ithenda elingu-100 g, i-ounce (30 g) prosciutto, i-1/4 ye-anyanisi encane, i-parsley encane, i-porcini encane emiswe ngaphambilini, cishe isigamu indebe yesinkwa esikhulile sase-Italy noma sesiFulentshi, isipuni noma amabili ushizi we-Parmigiano, nosawoti kanye nopelepele ukunambitha. Gcoba isinkwa ebisi, ugijime, bese uhlile ngendlela enhle ngangokunokwenzeka. Nciphisa izithako ezisele, uzixube kahle ngesinkwa, bese uthatha ama-artichokes.
Uma ubeka ama-artichokes, usakaze amaqabunga njengezikhala zombali bese ucindezela ngokucophelela ukugxilisa phakathi kwawo kanye nomgudu ophakathi.
AmaNtaliyane avame ukupheka ama-artichokes ashicilelwe kumpheki ocindezelayo. Beka ikhodi yekota yesine yamafutha omnqumo ukushisa emphemeni wokucindezela bese wengeza ama-artichokes, uqaphele ukuthi ume ngokuqondile. Bavumele bapheke imizuzu embalwa, bese engeza ngamasentimitha amanzi abilayo noma umhluzi, faka isembozo kumpheki wokucindezela, upheke ngaphansi kwengcindezi imizuzu engamashumi amabili. Vala ilangabi bese uvula i-valve yokuphepha.
Uma iphephile, vula umpheki ocindezelayo futhi uqhubeke upheka, uguquke cishe njalo ukuze ungahlali futhi ushise, kuze kube yilapho amanzi asele ephukile; sebenzisa.
Uma ufisa ukusebenzisa i-oven yaseDutch noma ibhodlela elisezingeni eliphansi, uthele cishe ikhefu lesine lamafutha omnqumo kulo bese ulishisa phezu kwesitofu, bese ufaka ama-artichokes, uqaphele ukuthi ume ngokuqondile. Ngemuva kokuwavumela ukuba abalale imizuzu embalwa, uthele ngamanzi abilayo okwanele noma umhluzi ukuze ufinyelele eceleni kwezingxenye ze-artichokes futhi umboze ubhodlela ngokuqinile, unciphise ukushisa ukuze udilize kancane.
Hlanganisa ihora lesishiyagalolunye noma ngaphezulu, ungeze amanzi uma kudingeka ukuze ugcine ama-artichokes ekumeni nokushisa. Bese uvula imbiza bese ubamba kuze kube yilapho amanzi ekhuphuka, eguqule ama-artichokes ngezikhathi ezithile ukubenza bangabambeleli futhi bashise; sebenzisa.
Iwayini? Ngithola ukuthi ama-artichokes aphikisana namawayini abomvu, ngakho-ke bakhetha ukuphuza abamhlophe nabo. Njengoba lezi zingubo eziningi, ngingahamba ngeVernaccia di San Gimignano.