Le recipe yePoland steak tartare noma i- befsztyk tatarski iphuma ku-chef Marek (Mark) Widomski, umsunguli nomqondisi we-The Culinary Institute eCracow, ePoland.
Njengoba inyama namaqanda kulesi sidlo kudliwa okuluhlaza, sebenzisa inyama yenkomo engenakulinganiswa ongayithola kusuka kumculi owethembayo, kanye namaqanda angagciniwe.
Yenza amaqebelengwane amaqanda asalayo avela kule recipe bese uwasebenzisa kulezi zindlela zokupheka ezimhlophe zeqanda .
Okuzokwenza
- I-Steak Tartare:
- 1 amakhilogremu ama-beef tenderloin enhle kakhulu (ahlanjululwe, i-sinew isusiwe kanye nomhlabathi oqoshiwe noma oqoshiwe)
- 1 isipuni sePoland grain lwesinaphi (noma elinye lwesinaphi lesinambuzane elimnandi)
- 1 isipuni samafutha omnqumo
- 1 enkulu i-yolk i-pasteurized egg yolk
- 1 ithisipuni i-parsley (eqoshiwe)
- Usawoti kanye nopelepele ukunambitha
- Ukuze kuhlolwe:
- 1 enkulu i-yolk i-pasteurized egg yolk
- 1 anyanisi ophakathi (oqoshiwe)
- 2 ama-pickle amancane (aqoshiwe)
- 3 isipuni capers
- 6 izingcezu zesinkwa
- amaphuzu okugcoba
Indlela Yokwenza
- Esikhathini esiphakathi, hlanganisa umhlaba oyisisindo 1 noma isiliva sezinyosi eqoshiwe, 1 isipuni sesipuni sasePoland noma elinye lwesinaphi lesinambuzane elimnandi, i-1 isipuni samafutha omnqumo, 1 isipuni esikhulu esingasetshenziselwa amaqanda, i-1 isipuni eliphakathi kwe-parsley eqoshiwe, nosawoti kanye ne-pepper ukunambitha. Yifake ibe yisigodla bese ubeka epulini yokukhonza.
- Yenza isikhala esincane phakathi kwe-tartare bese ubeka i-isikhupha samaqanda angasetshenzisiwe kuwo. Zungeze i-tartare nge-1 anyanisi eqoshiwe eqoshiwe, ama-pickle amabili amancane aqoshiwe kanye nama-caps 3 we-spoil. Khonza ngokushesha. Kuyinto evamile ukuxuba zonke izithako ndawonye etafuleni bese ukhonza ngamaphuzu okugcoba.
Qaphela: Ukushintshashintsha kufaka phakathi ukufaka ama-anchovies nokufaka i-anyanisi obomvu nge-anyanisi ophuzi.
Iziqalo ze-Steak Tartare
Ijaji lisekhona kulokhu, kodwa kukholwa ukuthi i-steak tartare (eyaziwa nangokuthi inyama yenkomo yamatta) yavela ezifundazweni zaseBaltic zaseRussia lapho, ngezikhathi zesikhathi esidlule, amaTatars agcoba inyama ebomvu ngommese adla ukudla okuluhlaza ngenkathi ehamba ngamahhashi gwema ukuyeka ukupheka.
Abanye bakholelwa ukuthi le dish yayilungiselelwe ekuqaleni ezindaweni zokudlela zesiFulentshi ngasekuqaleni kwekhulu lama-20 futhi yayibizwa ngokuba yi-steak à l'Americaine, ehunyushwa njenge-steak yaseMelika.
Okusala okuyiqiniso ukuthi isidlo siyathandwa kulo lonke elaseWestern, Central and Eastern Europe, uma kungenjalo emhlabeni wonke ngokukodwa noma okunye. EBelgium, inikwe amafries futhi, eDenmark naseJalimane, kuvame ukukhonzwa ngesinkwa se-rye. Ama-Italiya abiza inguqulo yabo yalesi sidlo carne cruda . Lapho i-tenderloin ihlukaniswe kancane futhi ingekho phansi, iyaziwa ngokuthi i- carpaccio yase-Italy.
Okuningi mayelana ne-Culinary Institute eCracow
Umphathi uMark kanye nabasebenzi bakhe e-The Culinary Institute eCracow banikeza amakilasi kuzo zonke izinto ezivela ekudleni okudla ngokudla okuyizinhlobonhlobo, okuzihlanganisa nezidingo zomuntu siqu, ngesiPolish, isiNgisi nezinye izilimi.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 346 |
| Inani lamafutha | 18 g |
| I-Fat egcwele | 6 g |
| I-Fat Unsaturated | 8 g |
| I-cholesterol | 369 mg |
| I-sodium | 605 mg |
| Ama-carbohydrate | 10 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 34 g |