Indlela Yokwenza Iklabishi Egajweyo Ne-Pesto

Lezi zingcezu zeklabishi ezigajisiwe zinezinwele phakathi nendawo futhi zibomvu futhi ziqhwaza emaphethelweni. Ngosawoti kanye nosawoti nje abayi-dish side emihle, kepha i-pesto izofaka umbala ohlaza okwesibhakabhaka nokudla okuningi.

Ukwehlisa i-parsley ku-pesto kuphakamisa iphunga elihlanzekile lika-parsley, elinotshani. Uma i-parsley pesto akuyona into yakho, iklabishi eqoshiwe ephezulu nge-basto pesto yendabuko noma noma iyiphi i- recipe ye-pesto oyintandokazi.

Okuzokwenza

• Iklabishi elithambile eli-1 (lisikiwe ngama-rounds angu-1/2-intshi obukhulu)
• I-1/2 indebe yamafutha omnqumo angama-virgin
• 1/4 indebe walnuts
• 1 i-garlic clove (eqoshiwe)
• 1/4 indebe i-Parmigiano-Reggiano ushizi (igayiwe)
• 3 izinkomishi zamaparsley (cishe 1 ama-parsley encane)

Indlela Yokwenza

1. Hlangisa i-oven ukuya ku-425 F
2. Shayela i-baking sheet ngamafutha amancane noma ikhava ngephepha lesikhumba.
3. Hlela izingcezu zeklabishi ebhodini lokubhaka. Geza ohlangothini olulodwa ngengubo elula yamafutha omnqumo. Isikhathi esincane kakhulu usawoti kanye nopelepele.
4. Pheka kuze iklabishi ithenda phakathi nendawo futhi emaphethelweni aphuziwe futhi acwebe (cishe imizuzu engama-40)
5. Esikhathini seprosesa yokudla, ushukumisa ama-walnuts, u-garlic, noshizi kuze kube yilapho uqoshiwe.

1. Engeza i-parsley. Njengoba ugijima ugijima, kancane uthele uhhafu wamafutha omnqumo. Qhubeka ungeza amafutha kuze kube yi-pesto inokuvumelana okufunayo. (Akudingekile ukusebenzisa wonke amafutha omnqumo uma i-pesto ifinyelela ukuvumelana kwakho okufisa kuqala.)
2. Engeza usawoti ukunambitha.
3. I-pesto ye-drizz phezu kweklabishi. Khonza efudumele noma ekamelweni lokushisa.

Izindawo ze-Parmigiano-Reggiano

Abanye bangaphikisana ngokuthi ayikho indawo ye- Parmigiano-Reggiano ushizi. Imithetho ethile idinga ukuba i-Parmigiano-Reggiano yenziwe ngokulandela izindlela ezithile zokukhiqiza nezindlela zokukhiqiza kuphela ezifundazweni zaseParma zaseParma, eReggio-Emilia, Modena, nasezindaweni ezithile ezifundazweni zaseBoli naseMantua.

Nakuba kuyiqiniso ukuthi ukunambitheka kweParmigiano-Reggiano yangempela akunakwenzeka ukufana, kunezinhlobo eziningi ezifana noshizi ezingasetshenziswa esikhundleni seParmigiano-Reggiano ebiza kakhulu ekuphekeni.

I-Grana Padano : Lezi shizi zase-Italy zifana kakhulu ne-Parmigiano-Reggiano. I-Grana Padano yenziwe okungenani iminyaka eyinkulungwane, isebenzisa ngokuyisisekelo iresiphi efanayo esetshenziswa namuhla.

I-Pecorino : "I-Pecorino" ibhekisela kunoma yikuphi ushizi olunzima lwesi-Italy olwenziwe ubisi lwezimvu. Kunezinhlobo eziningi ezahlukene ze-pecorino. Omunye owaziwa kakhulu yi-pecorino Romano. I-Pecorino ine-saltier, ukunambitheka okukhulu kuneParmigiano-Reggiano. Ngokuvamile, inhlanganisela yeParmiigi ne-pecorino isetshenziselwa ukwenza i-pesto.

BelGioioso American Grana: I-American version yeParmigiano-Reggiano. It has a texture texture kanye ukunambitheka nutty.

I-Reggianito: I- Reggianito yenziwa e-Argentina ngamase-Italiya ahlala e-Argentina.

I-flavour iyomnene futhi ukuthungwa kufushane kuneParmigiano-Reggiano.

Izinkombandlela Zokudla (ngokukhonza ngamunye)
Ama-calories	317
Inani lamafutha	23 g
I-Fat egcwele	4 g
I-Fat Unsaturated	14 g
I-cholesterol	3 mg
I-sodium	144 mg
Ama-carbohydrate	25 g
I-Fiber Dietary	8 g
Amaphrotheni	8 g

(Ulwazi lomsoco eziphethweni zethu lubalwa ngokusebenzisa i-database yesithako futhi kufanele kuthathwe njengokulinganisa. Imiphumela yomuntu ngamunye ingahluka.)