Njengokudla okuningi kwe-Italy, kukhona ukuphikisana okuvuthayo phakathi kwamaTaliyane ngendlela "efanele" yokwenza lokhu kucebile, ubuqotho kanye nesitsha esincane esiphunga. Ivela edolobheni lase-Amatrice, esifundeni esenyakatho saseLazio, kodwa selokhu ihlotshaniswa kakhulu neRoma futhi ingenye yezingubo ezithandwayo kakhulu ezikhonjwe e-trattorias yamaRoma.
Ngokusobala inguqulo ye-Amatrice "yasekuqaleni" yenziwa nge-guanciale (usawoti ophethwe ngunyosa) kanye ne-spaghetti. Izinguqulo zamaRoma zivame ukusebenzisa i-bucatini (eyaziwa nangokuthi i-perciatelli), okuyi-pasta ende, ene-tube enomgodi phansi. Uma ungeke ukwazi ukuthola i-guanciale, ungayifaka esikhundleni se-pancetta (esiphundu noma ebhemayo, nakuba ingaxhunyiwe ingabe isondelene nokudla kwe-guanciale), ingulube yegobe, usawoti wesikhumba noma ubhekeni . Njengoba ibhekoni libhema, lishintsha ukunambitheka kwesidlo kancane kancane kusuka ku-guanciale yasekuqaleni, kodwa kufanele ngithi lokhu kuyimvelaphi lapho ngithola khona ukuthi iphrofayli ehlukile yokunambitheka ihle kakhulu. (Angiboni iphuzu lokuba ngumuntu ongenacala kuphela ngenxa ye-purism.)
Kungakhathaliseki ukuthi ukuphikisana noma u-anyanisi noma iwayini kufanele kwengezwe yini. Le nguqulo ayisebenzisi iwayini kodwa ihlanganisa u-anyanisi, njengoba ngithola ukuthi ubumnandi babo bulinganisa ubuningi be-ingulube ne-spiciness ye-pepper ebomvu.
Inguqulo yokuqala yalesi sidlo, eyaziwa ngokuthi i- pasta alla gricia , yenziwe nge-guanciale, i-pasta, i-pepper emnyama ne-Pecorino Romano - ayikho utamatisi, njengoba kwakungabizi kakhulu kulabo abalimi abaqale badla lesi sidlo. Ngakho-ke, abanye bangase bathi ngisho namatamatisi angama-verboten kule recipe, kodwa njengoba iningi lethu lingathola futhi lithengise utamatisi kulezi zinsuku futhi benza ukunambitheka kwesidle kangcono nakakhulu, kungani ungayisebenzisi?
I-Pecorino Romano yi-cheese evame ukugaya phezulu kwesidlo sokugcina, futhi ihambisane kangcono nale sauce esiphundu kuneParmigiano.
Le nguqulo evezwe lapha ihlanganisa u-anyanisi futhi ifaka i-guanciale ebomvu noma i-pancetta emsongweni ekugcineni ukuze ihlale ihlwitha.
[Ehlelwe futhi yandiswa nguDanette St. Onge ngoMeyi 6, 2016.]
Okuzokwenza
- 2 wezipuni
- Amafutha e-Olive
- I-pancetta (noma i-guanciale, i-piggy jowl, i-ingulube yesikhumba noma i-bacon thick-cut). Zama ukuthola i-pancetta enqenqemeni noma i-bacon, engaba ngu-1/4-inch intshi, kunokuba i-pancetta egxilile.
- 1 anyanisi omncane (noma 1/2 i-anyanisi enkulu, ehlutshiwe futhi eqoshwe kahle)
- 1/2 isipuni omisiwe obovu obomvu we-pepper flakes noma i-peperoncino ebomvu elomisiwe, ochotshoziwe noma opelepele omusha obomvu obomvu, ohlwanyelwe futhi omunwe
- I-pound bucatini (perciatelli) noma i-spaghetti
- I-salt sea usawoti, ukunambitha
- 1 amakhilogremu / 400 amagremu utamatisi ovuthiwe (utamatisi o-4-5), u-blanched, ehlutshiwe, ohlwanyelwe futhi oqoshiwe (Ungakwazi ukufaka endaweni eyodwa ye-14.5-ounce ongakhipha utamatisi oqoshiwe ngaphandle kwenkathi katamatisi.)
- Ukuhlobisa: ishayiwe ngokushesha
- Pecorino Romano , ngokukhonza
Indlela Yokwenza
- Beka ibhodlela elikhulu elimboziwe lamanzi ukuze ubilise ukushisa okuphezulu kwe-pasta. (Uma ufinyelela emathunjini okugcoba, kasawoti bese ufaka i-pasta.) Nokho, phawula ukuthi le sauce ingumunyu ikakhulukazi futhi i-Pecorino, ngakho-ke ungasebenzisa usawoti omncane emanzini ase-pasta kunokuba ungase ujwayelekile. ukungahambisani kahle, ukuwukhipha, ukugcina cishe 1/4 indebe yamanzi okupheka pasta.)
- Phakathi naleso sikhathi, qala u-sauce:
- Sishisa amafutha embizeni enkulu bese wengeza ingulube (noma yikuphi uhlobo olusetshenziswayo). Pheka phezu komlilo kuze kube yilapho ubomvu futhi uqhwaza, cishe amaminithi angu-6-8, bese ususa ebhodweni ngesipuni slotted noma u-skimmer we-mesh bese udlulisela epulazini elibhekiselwe ithawula-iphepha. Beka eceleni.
- Engeza u-anyanisi oqoshiwe ebhodweni bese ugijima kuze kube yilapho uphumule, cishe amaminithi angu-5.
- Engeza i- chile pepper (omisiwe noma fresh) bese upheka amanye amasekhondi angu-30 kuya ku-1 iminithi, kuze kube yiphunga elimnandi.
- Engeza utamatisi, ikhava, nokushisa okuphansi kuya phansi.
- Gwema umsizi phezu kokushisa okuphansi cishe imizuzu engama-10-15. Uma i-pasta ne-sauce isilungele, gqugquzela inyama ebomvu ibe yi-sauce. Isikhathi sokunambitha ngosawoti olwandle (nakuba ukhumbula ukuthi iPecorino iyinsawoti enhle), uphonsa nge-pasta (futhi kancane amanzi okupheka pasta ukuze unciphise i-sauce, njengoba kudingekile) futhi uhlinzeke nge-Pecorino Romano esanda kumiswa ngaphezulu.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 287 |
| Inani lamafutha | 12 g |
| I-Fat egcwele | 3 g |
| I-Fat Unsaturated | 7 g |
| I-cholesterol | 21 mg |
| I-sodium | 374 mg |
| Ama-carbohydrate | 29 g |
| I-Fiber Dietary | 3 g |
| Amaphrotheni | 15 g |