I-Brasato al Barolo ingenye yezingubo ezihle kakhulu ezihle kakhulu ezivela esifundeni esenyakatho sase-Italiya sasePiemonte (Piedmont): ukusika kwenhliziyo yenkomo kancane kancane okuphekwe yiwayini elibomvu kuze kube yilapho ithambile.
Kudinga iwayini elibomvu elimnandi, okungcono iBarolo (nakuba ungasebenzisa amanye amawayini abomvu afana neChianti, Brunello, Barbera, noma Taurasi), ngemiphumela efanele. Londoloza ngesenzakalo esikhethekile, futhi uzojabula kakhulu ngemiphumela.
Ijwayele ukukhonzwa nge-polenta epholile noma amazambane ahlambulukile, kodwa futhi ungayisebenzela ngama-noodle amaqanda aqoshiwe.
Noma yikuphi okusele (nakuba ungase ungabi nalutho, kuyinto enhle kakhulu), ingasetshenziselwa ukugcwalisa i-pasta elayishiwe - ngokwejwayelekile i-agnolotti noma i-ravioli esifundeni sasePiemonte, kodwa noma yikuphi ukuma okusha kwe-pasta okuyokwenza:
- I-Half-Moon Pasta Ehlanganiswe ne-Braised Beef ( Mezzelune al Brasato ) Recipe
- I-Agnolotti al Brasato Recipe
Okuzokwenza
- 1 anyanisi enkulu (ehlutshiwe)
- 1 isanqante enkulu (ehlutshiwe)
- Isiqu esingu-1 se-celery
- Amakhilogremu amathathu ayizinkomo (noma i-rump roast, i-brisket, i-chuck, noma ukusika okufanayo, akunamandla kakhulu noma kuyomile)
- 1 leaf leaf
- Ama-peppercorns omnyama ukunambitha (okuphelele)
- Ibhodlela elilodwa le-Barolo (noma iwayini elibomvu eligcwele eligcwele eligcwele, elibomvu)
- 2 wezipuni ibhotela
- Amafutha amabili wezipuni we-prosciutto (amafutha anqunywe emathini we-prosciutto - noma okunye, ibhotela le-4 nje yamapuphu we-recipe)
- Okuzikhethela: 1/4 indebe i-cognac
Indlela Yokwenza
Qala ngosuku ngaphambi kokuba uhlele ukupheka inyama. Hlunga u-anyanisi, isilimo esidliwayo esinamagatsha anamanzi, nesanqante, uwabeke esitsheni esinama inyama, amaqabunga, kanye ne-peppercorns. Thelela iwayini phezu kwendwangu bese uyilungisa ubusuku bonke, uphendulela inyama ngezikhathi ezithile.
Susa inyama, ugcine izimpawu ze-marinade, bese uphatha inyama eyomile.
Nciphisa i-marinade, uyiyise emathunjini, bese uyigcoba phezu kokushisa okuphansi kuze kube yilapho isinciphisa ngesigamu.
Phakathi naleso sikhathi, ubophe inyama ngetambo ukuze igcine isimo sayo futhi siwagqwebe embizeni ne-bhotela namafutha e-prosciutto.
Uma usuhlaza kakhulu nxazonke, ufafaza i-cognac, uma uyayisebenzisa, phezu kwenyama, futhi uyikhanyise.
Uma amalangabi ephumile, yenza inkathi ngesikasa usawoti, uthele i-marinade encishisiwe phezu kwalo, engeza imifino ehamba nayo, ihlanganise yonke into, futhi ubumbise phezu komlilo ophansi kuze kuphele inyama, cishe amahora amabili.
Lapho inyama isuqedile, isuse kuso bese ususa ucingo. Susa bese ulahla iqabunga le- bay .
I-fat excess fat from the sauce, uthele phezu inyama, futhi bakhonze. (Abanye abantu bathanda ukususa imifino nge-spoon slotted, bahlanze, futhi babuyisele emsanini we-sauce eshisayo - lokhu kungakukhetha). Inyama kufanele ibe yethenda, ingadliwa nge-spoon.
Sikhonze ngamazambane ahlambulukile noma i- polenta ekhanda. Futhi-ke, ibhodlela likaBarolo.
[Ehlelwe nguDanette St. Onge]