Leli sauce yangempela ye-lobster eyakhiwe ngumkhwenyana kaMark Cornaro. Okokuqala kukaMarku kuyinto ekhethekile. Yenza le sauce ngosuku emva kokuba ube nomkhosi we-lobster - londoloza lawo magobolondo nemizimba! Noma i-New England noma ama-lobster e-spiny azosebenza lapha. Le sauce ye-pasta icebile, ilayishwa yi-lobster flavor futhi isebenza kahle kokubili i-pasta emfushane neyinde.
Okuzokwenza
- Imizimba emibili kuya kwemi-4 ye-lobster kusuka kuma-lobster angu-1 kuya kwe-2-pounds
- 4 wezipuni amafutha omnqumo
- 2 chiles omisiwe
- 4 ihlutshiwe ngokuphelele
- ama-clove e-garlic
- Amaqabunga amabili
- 8 ama-peppercorns amnyama
- Ama-clove angu-3
- 1 qt. utamatisi ohlanzekile (ekheniwe kuhle)
- 1/2 bunch parsley
- 1/2 bunch i-tarragon ehlanzekile
- Iglasi lokudubula elingu-ouzo (noma enye i-liqueur ene-anise-flavored)
- 1 ingilazi yokudubula ye-cognac
- Usawoti kanye nomnyama omnyama ukunambitha
- 1 i-pound pasta (linguini ingcono kakhulu)
Indlela Yokwenza
- Susa igobolondo elikhuni kanzima emzimbeni we- lobster bese ulahla. Susa konke inyama yangaphakathi emzimbeni (kukhona inani elilinganayo, empeleni!) Kanye no "tomalley" ohlaza okwesibhakabhaka, okuyinto isibindi, kanye nanoma yikuphi okubomvu "ama-coral" noma i-roe, uma kukhona noma yikuphi.
- Beka yonke inyama, i-coral no-tomalley esitsheni bese ubeka eceleni efrijini.
- Ukubuyela ezinsalela ze-lobsters, thola uphinde ususe noma yimaphi amaphaphu amaphaphu owathola - afakwe njengamaphuzu womkhonto futhi alula futhi aphuzi. Futhi, lahla isikhwama esibuhlungu esibheke amanzi osizi phambi kwekhanda le-lobster.
- Manje ukuthi umzimba we-lobster uhlanzwa, uphule amaqobelengwane - sebenzisa izingcezu zemilenze ephukile, ama-knuckles, namagqabha futhi uma unayo - ube yizicucu ezincane futhi ubeke eceleni.
- Beka amafutha omnqumo esitokisini kanye nokushisa phezu kokushisa okuphakathi nendawo emaminithi amabili noma amabili. Yengeza ama-chiles omisiwe kanye negalikhi bese uvula ukushisa phansi. Pheka kuze kube yi-brown garlic - qaphela ukuthi ungayishisi!
- Engeza amagobolondo, i-peppercorns, amaqabunga e-bay nama-clove aphelele futhi uhlanganise kahle ukuhlanganisa. Vula ukushisa emuva kuze kube sezingeni eliphezulu futhi upheke imizuzu engu-10, uvuselele njalo.
- Beka ibhodlela elikhulu lamanzi anosawoti ku-burner kuze kube ngamathumba. Lokhu kuzoba ngamanzi wakho we-pasta.
- Manje engeza kokubili i-cognac kanye ne-ouzo kumshukela we-lobster uphinde uhlanganise kahle imizuzwana engu-5-10. Engeza u-puree we-tomato, i-tarragon ne-parsley, bese uhlanganisa futhi ulethe esimeni.
- Vumela lesi simmer imizuzu engama-20, bese uqeda yonke into ebhodweni usebenzisa i-masher yamazambane. Yenza lokhu futhi emaminithini angu-45.
- Uma le sauce ithola kakhulu, engeza amanzi amancane. Ufuna ukuthi ibe mkhulu kunamanzi, kodwa mncane kunalokho okucabangayo njenge-sauce; sizobe sesikugcoba kamuva. Nambitheka usawoti, futhi wengeze kancane uma kuyidinga.
- Ngamaki omzuzu angu-55, cisha ukushisa. Thela i-sauce ngokusebenzisa i-colander ibe yinye imbiza enkulu. Mash okuqukethwe okunye isikhathi esengeziwe. Uma kungenzeka ukuba ube nokugaya ukudla noma i-duck press, sebenzisa. Lahla amagobolondo nezinye izinkinobho ku-colander.
- Manje kungaba yisikhathi esihle sokuqala ukupheka i-pasta yakho.
- Thela uhhafu we-sauce ehlanjululwe ibe yinkqubo yokudla bese wengeza i-lobster inyama, i-tomalley ne-coral, bese uyivula kuze kube yilapho ubushelelezi. Uma unezinto eziningi ezisele, gcina ezinye zokugcoba i-pasta.
- Thela okuqukethwe kwiprosesa yokudla emuva ebhodweni nayo yonke insimu ehlanjululwe. Uma kusencane kakhulu ekuthandeni kwakho, engeza unamathisela omncane wezotamatisi. Ukushisa ngomusa imizuzu engu-5 bese ukhonza. Kubaluleke kakhulu ukuba ungavumeli u-sauce ubilise!
- Iwayini elimnandi laseSpain noma laseFrance lisebenza ngokugcwele nale sauce ehlobo, njengoba kwenza i- pinot noir , i-Beaujolais noma i-Italian Sangiovese .