Isipinashi esinefriji yenza lokhu kudla okulula ukusilungisa, futhi i-Parmesan ushizi, i-garlic encane, kanye ne-flame ye-flavor nut. Ngasebenzisa isipinashi esinomswakama kule ndawo. Uma usebenzisa isipinashi esisha, sebenzisa cishe amakhilogremu angu-2 (aqedile).
Lesi sidlo sesipinashi esinobuhle sinomunye ozokwenza ngokuphindaphindiwe!
Okuzokwenza
- Ama-ounces angu-16 kuya ku-20 ama-spinach efriziwe (thawed)
- 1 ithisipuni garlic (minced)
- 2 wezipuni ibhotela
- U-1 1/2 wezipuni ufulawa wonke wenjongo
- 1 inkomishi ubisi
- 1/4 indebe egayiwe i-Parmesan ushizi
- 1/4 ithisipuni umhlabathi nutmeg
- Okuzikhethela: usawoti kanye nosawoti omnyama osanda kutholakala ukunambitha
Indlela Yokwenza
Thawisela isipinashi esiqhwaziwe ku-colander bese uyifinyelela ngezandla zakho ukuze uthole umswakama okuningi ngangokunokwenzeka. Beka eceleni.
Esikhathini sepanethi noma epanini elingaphakathi komlilo ophakathi, qhafaza ibhotela. Engeza i-garlic egayiwe bese ushaya, ugqugquzela, kuze kube yilapho ithambile futhi iphunga. Hlanganisa ufulawa ube ibhotela kanye negalikhi; gubuza kuze kuhlanganiswe. Pheka, uvuselele, cishe imizuzu engu-1 ukuya kwemibili. Engeza ubisi bese upheka, whisking njalo, uze uqede.
Engeza isipinashi ne-Parmesan ushizi bese ufaka u-nutmeg, usawoti, nopelepele, ukunambitha.
Qhubeka upheka ngokushisa okuphansi, uvuselela njalo, imizuzu emihlanu, noma kuze kube isipinashi isisa futhi ishisa.
Ikhonza 4.
Amathiphu nokuhluka
- Nge-Shallots: Hlanganisa ibhotela ku-pan ye-saute phezu kokushisa okuphakathi; engeza i-shallot eqoshiwe ephakathi nebhotela. Pheka cishe imizuzu engama-3, kuze kube lula. Engeza i-garlic egayiwe bese uqhubeka neresiphi.
- I-Gluten-Free: Sebenzisa izipuni ezimbili zefulawa omnandi welayisi noma i-masa harina esikhundleni sefulawa ku- roux .
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 290 |
| Inani lamafutha | 16 g |
| I-Fat egcwele | 8 g |
| I-Fat Unsaturated | 5 g |
| I-cholesterol | 38 mg |
| I-sodium | 688 mg |
| Ama-carbohydrate | 27 g |
| I-Fiber Dietary | 5 g |
| Amaphrotheni | 12 g |