Abantu abaningi, ikakhulukazi ngaphandle kwe-Italy, cishe bajwayelene kakhulu nama- gnocchi amancane, ithenda (uhlobo oluthengwe ngesitolo, uhlobo oluhlanganisiwe luvame ukunamathela futhi luhlaziye, kodwa akusilo indlela ama-gnocchi ayenziwe ngayo) amadombolo ayenziwe namazambane . Kodwa kukhona uhlobo oluthile lwe-gnocco e-Italy, olwenziwe eRoma, oluhluke ngokuphelele: nxazonke, i-gnocchi ephathekayo engaba amasentimitha amathathu ububanzi, okwenziwe ufulawa we-semolina. Lezi zindwangu zamathenda, ezibhakwa ngotshisi noshukela, ziyaziwa ngokuthi " gnocchi alla romana" (i-gnocchi yamaRoma).
U-Livio Jannattoni, omunye wama-gastronomes amaRoma amakhulu, uthi wakhula edla amazambane ama-potato, futhi waqala ukuhlangana noGnocchi alla Romana emotweni yokudlela esitimeleni esiseduze nedolobha.
"Bekuphi amazambane engangibazi kahle kangaka? Ama-horror! Lezi zinkuni zenziwe nje nge-semolina ..." Uzinika iresiphi kubo, noma kunjalo, okuyinto engavamile ngoba abalobi bonke baseRoma abenzi.
Uma uthenga ufulawa we-semolina kule recipe futhi uzibuza ukuthi ungenzani nalokhu okunye, ungayisebenzisa ukuze wenze i-pasta ehlanzekile, noma i- Migliaccio , ikhekhe le-Neapolitan elimnandi elinama-ricotta, i-semolina ufulawa, i-lemons, ne-limoncello.
Okuzokwenza
- 1 1/2 izinkomishi (250 g) ufulawa semolina
- I-quart 1/4 izindebe (ilitha elilodwa) ubisi
- Izinkomishi ezimbili (100 g) ushizi olusanda kukhishwa iParmigiano-Reggiano
- 1/4 inkomishi ibhotela elingenalutho
- 2-3 izikhupha zamaqanda
- I-1/4 indebe incibilikile ibhotela elingenakulinganiswa
- I-salt sea usawoti, ukunambitha
Indlela Yokwenza
- Letha ubisi ngamathumba, futhi kancane kancane ugqugquzele ku-semolina, uvuselele njalo ukuvimbela izigaxa futhi ugcine ingxube ukuba ibambelele embizeni. Ingxube iyoba yinyene kakhulu; qhubeka upheka futhi uvuselele imizuzu engaba ngu-20, bese ususa ibhodlela emlilweni.
- Basha izikhupha ngebisi elincane, bese uwafaka e-semolina, kanye noshizi, ibhotela eliqinile, nosawoti.
- Hlanganisa kahle futhi usakaze ingxube encane engaphansi kwesigamu ngamasentimitha ubukhulu (1 cm) emsebenzini wakho.
- Vumela i-semolina epholile amahora amabili, bese uyisika ezinkathini noma idayimane. I-Butter i-pan bese ubeka izikwele kuzo, usakaze ushizi oluncane ngaphezulu phakathi kwezingxenye (kufanele kube ngu-3-4). Uma konke kusetshenziselwa phezulu, ufafaze ibhotela elicibilikile phezu kwe-gnocchi, kancane kancane, ukuyivumela ukuba ingene.
- Bhaka i-gnocchi imizuzu engu-15 esishisayo (i-400 F noma i-200 C) ihhavini, kuze kufike igolide, bese ukhonza ngesikhathi esisodwa.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 550 |
| Inani lamafutha | 32 g |
| I-Fat egcwele | 18 g |
| I-Fat Unsaturated | 9 g |
| I-cholesterol | 185 mg |
| I-sodium | 686 mg |
| Ama-carbohydrate | 41 g |
| I-Fiber Dietary | 2 g |
| Amaphrotheni | 24 g |