I-Rag ù iyi-classic isi-sauce yase-Italy, futhi ngenkathi kunezinguqulo eziningi zesifunda, lesi sithathi se-Tuscan-ish. Ngikusho ngoba livela kumngane wami uJudy Francini, kodwa ngezinye zezinguquko zami kanye (okungezona okungezona okungekho emthethweni). Ngokungafani ne-sauce yezinyama njengoba kuyenziwa njalo e-US, i- ragali yesitayela esiyiqiniso sase-Italian ù iningi inyama, ene-tomato encane kakhulu, kodwa ungenza isuphu yakho ibe yincithakalo encane kuncike ekuthandeni kwakho nokuthi uhlose ukuyisebenzisa kanjani. Isibonelo, uma uhlose ukuyisebenzisa ku-lasagna eyenziwe ngama-noodle omisiwe, yenze uketshezi oluthe xaxa, kuyilapho uma uzokwenza i-lasagna ngamashidi ama-pasta amasha, yigcine eyomile.
Lokhu kungenye yalezi izitsha zemilingo ezithandayo kangcono njalo uma uzivuselela, ngakho-ke lokho engikuthandayo ukukwenza kwenza i-batch enkulu ngeSonto, ukuyisebenzise njengelusi we-pasta ngosuku noma amabili, bese wenza i-lasagna yenyama kanye nalo ngosuku lwesibili noma lwesithathu, futhi ufake noma iyiphi i-sauce esele. Ikhululeka ngokumangalisayo. Uma wenza i-lasagna noma ufuna ukuthola okunye ukuze ukhiphe, khona-ke ungakwazi kalula kabili noma kathathu iresiphi.
Uma ungathola umfula wamanzi, ngiyathola ukuthi le sauce ingcono kakhulu ngokuxuba izinhlobo ezintathu zenyama - uma kunjalo ungasebenzisa u-4 oz. umhlabathi wenkomo, u-2 oz. i-veal emhlabathini kanye no-2 oz. ingulube yomhlabathi.
Leli phunga lihle kakhulu emastazini , ikakhulukazi i- tagliatelle esisha noma i- pappardelle , kodwa futhi ikhonjwe kakhulu phezulu kwezingxenye ezincane zesikwele noma eziyindilinga ze-polenta ethosiwe njenge- antipasto noma i-finger finger-food, noma ngisho nasezingxenyeni ezincane zesinkwa noma crostini . Ungayisebenzisa futhi ezintweni ezihlosiwe ze-arancini irayisi, noma i- cannelloni nanoma yiluphi olunye uhlobo lwegobolondo le-pasta elifakiwe , bese uphezulu ne- besciamella sauce kanye ne- Parmigiano-Reggiano egayiwe bese ubhaka kuze kube segolide.
* QAPHELA: Ngokuphathelene "nezindlela ezingekho ngaphansi kwendabuko," izithako ezingezona zendabuko, ukungena okuphelele ku- rag ù ku- Gillian Riley sika- Oxford Companion ekudleni kwesiNtaliyane kuphela ngale ncwajana:
"Imizamo yomunye wabapheki bethu bezesayensi (Blumenthal, 2007) ukuhlukanisa ukuthi kwenzekani kukho konke lokhu, futhi ivele ne-supercharged version, emasikweni amahle kakhulu e-medieval ne-Renaissance Italy, esebenzisa izinongo (kule nkanyezi yenkinga i-anise, i-coriander, i-clove), kanye nezinye izinto ezingenakusihlwa ngaphandle kwe-fish sauce yase-Thai, i-Worcestershire sauce, ne-drop noma ezimbili ze-Tabasco, ukwengeza amaphuzu engeziwe okuzwa, njengoba nje noma yisiphi isipheki esiphefumulelwe sesikhathi esidlule kungenzeka . "
Ngamangala lapho ngithola ukuthi uHeston Blumenthal uye wafika ngokuzimela lapho ehlanganisa i-Thai fish sauce kanye ne-Worcestershire sauce, njengoba nje nganginakho, futhi futhi, akuyona into emangalisa kakhulu, njengoba ukudla kwesayensi-sazi ukuthi labo bangamamami amabili kakhulu -kufakelwe, izithako ezithuthukisa ukunambitheka emhlabeni, ngakho-ke ukwengeza ngisho neyincane encane yazo inyama, i-tomatoey sauce ingaba nethonya elihle.
Okuzokwenza
- I-Soffritto:
- 2 wezipuni amafutha omnqumo
- 1 i-anyanisi yekhoyi (eqoshwe kahle, cishe anyana anyanisi)
- 1/2 indebe isanqante (eqoshwe kahle, cishe 1 isanqante encane)
- I-1/2 indebe yesilimo esidliwayo esinamagatsha anamanzi (ama-diced aqoshiwe, ama-1 a-stery stalk)
- Ku-Ragù:
- 2 wezipuni utamatisi unamathela ( doppio concentrato di pomodoro )
- 1 ounce / 250 amagremu omisiwe ama poricini amakhowe (afakwe emanzini afudumele amaminithi angu-15)
- 1.5 ama-ounces / 43 amagremu ama-prosciutto (ama-4-5 ama-paper-thin thin)
- Ama-ounces ama-4/113 amagremu umhlaba wengulube (1/4 i-pound noma 1 ama-sweet ingulube yase-Italy, i-casing isusiwe)
- Ama-ounces angu-4/113 amagremu omhlaba wenkomo (1/4 pounds)
- 1/2 indebe elibomvu iwayini
- 12 ounces / 350 amagremu utamatisi puree (1 1/2 izindebe passata di pomodoro - bheka uhlobo in izimbiza glass)
- Ukwawoti usawoti omuhle ukunambitha
- I-pepper ebomvu ukunambitha (esisha)
- Gcoba umuthi (umhlabathi omusha)
- I-Dash Worcestershire sauce (bona inothi)
- 1/4 ithisipuni tamari sauce (noma soy sauce, bheka inothi)
- Okuzikhethela: 1 kuya kweyesi-2 idonsa inhlanzi yenhlanzi (bona inothi)
- 1/4 kuya 1/2 isipuni isipuni selamula (esenziwe kahle)
Indlela Yokwenza
Faka i-porcini eyomile esitsheni esincane esinamanzi afudumele afanele ukumboza futhi usethe eceleni ukuze unciphise ngenkathi wenza i- soffritto, cishe imizuzu engu-15. Uma amakhowe elula, yiphule - kodwa ugcine amanzi okugcoba esitsheni esisodwa - bese uwasika kahle.
Ukwenza i-soffritto:
Hlanganisa imifino ecolekileyo emafutheni omnqumo embizeni enkulu, enesisindo esiphezulu ngokweqile ukushisa kuze kube yilapho ilula, iyancishiswa futhi u-anyanisi imiswa kancane, cishe imizuzu engu-20.
( Imiyalelo ecacile , isinyathelo ngezinyathelo ekwenzeni i- soffritto , enezithombe .)
Ukuze wenze i- ragù:
Engeza unamathisela utamatisi ku-soffritto bese upheka kuze kube yilapho unamathisele futhi ubumnyama, cishe amaminithi amabili.
Engeza i-prosciutto kanye nezinyama zomhlaba futhi uphakamise ukushisa kube mnandi, ukuvuthisa kaningi ngesipuni sokhuni.
Engeza iwayini bese uqhubezela kuze kube yilapho iningi lephunga elidakayo liphuphuma, cishe iminithi elingu-1, ivuselela ukukhulula nokuqeda noma yikuphi ukubopha okunamathela ebhodini.
Engeza i-porcini ne-tomato puree eqoshiwe bese uvuselela kahle ukuxuba. Isizini nosawoti kanye nopelepele ukunambitha, i-pinch ye-nutmeg emisha, umshini we-Worcestershire sauce (Lapha kuza izithako zami ezingenakulungiswa! "Nge-dash" Ngisho amaconsi angu-1 noma amabili, ngakho-ke qaphela ukuthi ungaphezu kokukwenza lapha) , i-tamari noma i-soy sauce (i-tamari iyi-Japanese version ye-soy sauce ene-flavour ecebile, enamandla kodwa ungasebenzisa noma iyiphi i-soy sauce lapha), ne-dash noma izinhlanzi ezimbili zezinhlanzi. [Yebo, ngiyakwazi ukuzwa isikhumba sabafundi emhlabeni wonke sifunde njengoba befunda lokhu, kodwa lezi zonke izithako ezisezingeni eliphakeme kakhulu ezizofaka isikhwama sakho siphunga ukuze sikwenze ngendlela enhle kakhulu. Awunakwengezi okwanele ukuze ama-flavour abo abonakale ku-sauce, noma ukushintsha iphrofayli yendabuko ye-flavour ye- ragù yase-Italy . Yiqiniso, uma ungenayo yalezi zinto, awukwazi ukuzenza ukuthi uyenze, noma uzonde ukunambitheka, uzizwe ukhululekile ukuyeka ukudla bese ukhipha i-Worcestershire, i-tamari nenhlanzi yezinhlanzi.] *
Manje vala ubhodlo bese uhlehlisa ukushisa kuya phansi. Vumela u-sauce uvele nje udilize ubuncane behora eli-1, okungenani u-2 noma u-3.
Hlola njalo ngezikhathi ezithile futhi uma kubonakala sengathi sewomile kakhulu, ungangezela amanye amakhowe athole amanzi. Ithiphu : shayela i-mushroom igcobe amanzi embizeni yamanzi we-tomato ngaphambi kokuyifaka, ukuze kungabikho nhlobo ye-puree echithekile!
Njengokuthinta kokugcina, lapho usukile wakho usuqedile futhi ngemva kokuwususa ekushiseni, gxuma kwezinye izitsha zelamula eziphekiwe. Lokhu kuzwakala nokungahleleki, nginesiqiniseko, kepha ukukhanya kokukhanya kubhalisa ngempela ukucebhisa okunzima kwe-sauce yenyama futhi kuletha ndawonye amanye ama-flavour ndawonye. Izame!