I-Tuscan Porchetta Recipe (i-Porchetta Toscana)

I-porchetta ingulube egcwele, ibisiwe, futhi ingenye yezindlela ezivame kakhulu zokudla emigwaqweni e- Central Italy . Cishe yonke into ehlelekile noma yokuqoqa izoba ne-Porchettaro owenza ibhizinisi elidayisayo elidayisayo, kanye namaphakethe we porchetta enontiwe kubantu abafuna ukuthatha ikhaya. Kukhona amasiko amabili amakhulu, elinye elaseTuscan, elinye lisuka ezifundeni zaseLazio, Umbria, kanye nesifunda sase-Abruzzo Marche. Le recipe yi-Tuscan.

Njengoba kunikezwe inani lenyama ehilelekile kanye nesikhathi sokugcoba kuyodinga, ukulungiselela i-porchetta akuyona into evele izimisele ukuyenza, futhi kufanele uzame kuphela uma unolwazi oluthile nalolu hlobo lokupheka. Futhi uzodinga i-ovini enkulu ngokwanele ukuba ibe nengulube. Ngokuvamile amaNtaliyane asebenzisa ama-ovens amakhulu aphethwe ngokhuni kulo msebenzi.

Okuzokwenza

• Ingulube engu-1, enesisindo esingamakhilogremu angu-20, futhi kufika ku-220 noma ngaphezulu (100 kg noma ngaphezulu
• U-usawoti ongu-1 kg ohlangene
• Amakhilogremu angu-2/3 (250 g) ama-peppercorns wonke
• Amakhilogremu angu-1,3 (1.5 kg) agcwele ama-clove
• Amakhilogremu angu-3 (1.5 kg) aqoshiwe
• izinaliti ze- rosemary
• Amanye amakhambi okukhetha, azohluka ngokuvumelana nenkathi kanye ne-porchettaro. Wonke umuntu unesithako semfihlo, isibonelo, amaqabunga e-bay noma i-rosemary.

Indlela Yokwenza

1. Qala ngokukhwabanisa ingulube yengulube futhi uhlakaze amaqabunga. Uma uthenga ingulube yakho emgqonyeni (okuphambene nomkhumbi wezingulube) cishe sekuvele kuhlanzwe. Uma uzihlanza ngokwakho, wabeka izitho eceleni kwamanye okusetshenziswa. Amanye ama-porchettari aqeda isibindi nesinhliziyo bese uwaxuba ngezinongo.
2. Isinyathelo esilandelayo ukukhipha ingulube, ukususa amathambo omlenze, amathambo ehlombe, umhlanga, nomgogodla. Shiya i-skull endaweni, futhi, uma uthanda, umsila.

1. Geza bese usomisa. Hlanganisa ingxube ye-spice ngendlela efanayo kuwo wonke umgodla wezingulube, uqiniseke ukuthi ufinyelela emigodini esele emathambo naphakathi kwemisipha. Yiba nesineke, futhi uphumelele, ngoba impumelelo ye-porchetta incike ekuhloleni inyama ngokulinganayo.
2. Hlanganisa ndawonye zonke izithako zenhlanganisela yesipuni. AmaTuscans awasebenzisi i-fennel yasendle njengamasiko ase-Italy aseNingizimu, enza umehluko phakathi kokubili.
3. Yenza ugaxe phakathi kwezingulube zezingulube bese ugaxa ingxube ye-spice kulezo zicucu. Hlanganisa ingxube ye-spice ngendlela efanayo kuwo wonke umgodla wezingulube, uqiniseke ukuthi ufinyelela emigodini esele emathambo naphakathi kwemisipha. Yiba nesineke, futhi uphumelele, ngoba impumelelo ye-porchetta incike ekuhloleni inyama ngokulinganayo. Ukwehla phakathi kwe-rind kuzovumela amafutha ukuba agcoke njengoba isilwane sibheka, futhi usize ukushisa kungene.
4. Ngesikhathi ulungiselela ingulube, kufanele ushise ihhavini yakho; kufanele kube kushisa kakhulu (360 kuya ku-400 F, noma 180 kuya ku-200 C).
5. Beka ingulube ekhuni kuhhavini, kumgijimi wokuphambanisa, nangaphezulu kwepani okuzosiza ukubamba ukuqhuma. I-Porchettari ibonisa isikhathi sokugcoba ihora ngayinye yengulube eyi-10 kg, ngakho-ke ingulube eyi-100 (ingamakhilogremu angu-220 ihlanzekile) ingulube ingathatha amahora angu-10 ukuze igcobe.
6. Hlola futhi usike njalo.
7. I-porchetta isilungile lapho i-rind iphendukile isundu esimhlophe segolide, futhi i-skewer efakwe emisipha ejulile iphuma ihlanzekile.
8. I-porchetta inikelwa kancane kancane, ifakwe efudumele noma ekamelweni lokushisa, ne-rind, okuyinto enhle kakhulu, futhi iphelele njenge-sandwich filler noma njengepikinikini noma ukudla okupheka.

Ukuthungwa kwe-porchetta, njengoba isilwane sonke, kuyohlukahluka ngendawo ngendawo yengulube. Indawo yehlombe icebile kakhulu, ama-hams ayadla futhi aqinile, kanti indawo yesisu iyoba mnandi futhi ikhuluphele. Ngamafuphi, into ngayinye yokunambitheka.

Iwayini? Ebomvu, futhi ephilayo, nge-acidity enhle ukulinganisela ubuningi benyama. Izibonelo? I-Bardolino, i-Dolcetto, i-Chianti encane, i-Rosso Conero ne-Negroamaro.