EFrance, i-fake eyinkohlakalo eluhlaza ibizwa ngokuthi i- steak tartare futhi isetshenziswa ngeqanda elihlaza. Enyakatho ye- Italy yePiedmont, ihluke kakhulu futhi ibizwa ngokuthi i- carne cruda all'albese , okusho ukuthi "inyama eluhlaza, isitayela sase-Alba." I-Alba idolobha elisendaweni yasePiedmont eyaziwa ngama-truffles amhlophe ayigugu.
Le nguqulo yaseTaliyane ye-tarak ye-steak isetshenziswa ngemicu encane ye-Parmigiano-Reggiano ushizi. Kuyinto evamile ukuyithola ngalezo truffle ezimhlophe ezibalulekile (i- tartufi bianchi ). Kungakhathaliseki ukuthi iyiphi inguqulo, ivele igqoke ijusi lemonti elisha elifakwe kanye namafutha omnqumo angaphezulu.
Ngisho noma ucabanga ukuthi awuthandi inyama eluhlaza, le iresiphi kufanelekile ukuzama. I-citrus ipheka ngobumnene inyama futhi kuyisifo esingavamile uma senziwe ngekhwalithi ephakeme, yenkomo enothile.
Okuzokwenza
- Inkomo yenkomo engama-1 (ifayela le-organic, eliphezulu, utshani)
- 2 ulamula (ama-juiced)
- 2 clove garlic (ehlutshiwe futhi kancane ochotshoziwe)
- 1/3 indebe yamafutha omnqumo (cishe)
- Ukwasawoti olwandle ukuze unambitha (kuhle)
- I-pepper ebomvu ukunambitha (esisha)
- Okuzikhethela: i-anchovy engu-1 (i-anchovy enamafutha, ihlanjululwe, ibhondi futhi ihlisiwe)
- Okuzikhethela: i-Parmigiano-Reggiano shiese
- Okuzikhethela: 1 i-truffle emhlophe (noma ama-mushroom asemasha)
Indlela Yokwenza
Khetha inyama efanele
Ikhwalithi yenyama, empeleni, iyinhloko ekuphumeleleni kwesidlo. Uma kucatshangwa ukuthi kuzokwenziwa uketshezi oluhlaza futhi ukuqhuma kwesinye isikhathi emanzini okuhlatshwe kwezohwebo, ukukhetha inyama efanele kubaluleke kakhulu.
Ufuna ingqimba ephelele, yenkomo yonke yenkomo yenkomo. I-filet cut is perfectly ithenda for the dish futhi uma sekuphelele, amabhaktheriya angabangela ukudla ubuthi ngeke bakwazi ukungena kulo lonke inyama.
Kunalokho, ihlala phezulu.
Uma uthola ikhaya lefayili, usheshe uphendule ngenhlangothi zonke ngenhloso yokubulala noma yini ebusweni, hhayi ukupheka inyama. Yisuse emalangabi, cwilisa izingxenye ezisolwandle, futhi usulungele ukuqhubeka.
Lungiselela uCarne Cruda
- Hlanganisa inyama enhle kakhulu ngommese wokukhwabanisa, ongama-8 intshi. Ungasebenzisi iprosesa yokudla noma inyama ye-grinder ngoba ukuthungwa kuzokuhlupheka.
- Esikhathini esiphakathi, hlanganisa inyama enejamu lemon kanye ne-garlic cloves.
- Isikhathi siningi ngamafutha omnqumo (njengokungathi ijusi lemon noma mhlawumbe ngaphezulu), usawoti kanye nopelepele. Uma usebenzisa i-anchovy, yengeze manje.
- Vumela inyama ihlale imizuzu eyi-10 (ubuncane) kuya emahoreni amabili (esiphezulu). Uma ihlala isikhathi eside, i-pink encane iyoba ngoba ijusi lemon lipheka inyama. Amathengi akhetha izikhathi ezimisiwe zokuhlala.
- Ngaphambi kokukhonza, susa uphinde ulahle ama-clove e-garlic bese uhlela inyama ezinqoleni ezincane ekukhonzeni izitsha. Nciphisa ngamunye okhonza nge-finely shaved Parmigiano-Reggiano ushizi kanye nephepha-shavings of thin truffle (uma usebenzisa).
I-truffle emhlophe ingumuthi omuhle, kodwa futhi uyabiza kakhulu. Ngaphandle kwalokho, ungasebenzisa cishe noma yikuphi ama-mushroom asendle ahlanzekile.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 473 |
| Inani lamafutha | 31 g |
| I-Fat egcwele | 8 g |
| I-Fat Unsaturated | 19 g |
| I-cholesterol | 101 mg |
| I-sodium | 180 mg |
| Ama-carbohydrate | 14 g |
| I-Fiber Dietary | 2 g |
| Amaphrotheni | 35 g |