I-Pesto ivame ukwenziwa nge-basil, kodwa imifino emifino nemifino nayo ingenza izifo ezincane kakhulu. Gcoba lokhu nge- pasta eshisayo , futhi kancane kwamanzi okupheka avela ku-pasta (ukuze uwunciphise ube usanisi), noma uwuthise irayisi noma i- risotto . Ungayigcina ifakwe efrijini izinsuku ezimbalwa.
Okuzokwenza
- 3 clove garlic
- 2 izinkomishi kare (amaqabunga aqine ngokugcwele, okungcono ingane kakade, noma akusikho iziqu ezinzima)
- 1/2 indebe ye-parsley (amaqabunga amasha)
- 1/2 indebe yamafutha omnqumo (enye insizwa)
- 1 dash usawoti (ukunambitha)
- 1 i-dash pepper (ukunambitha)
- 1/4 indebe ushizi (igayiwe
- Parmesan , bheka Qaphela)
Indlela Yokwenza
- Beka i-garlic endaweni yokucubungula ukudla enezinsimbi zensimbi ne-puree ukusika ugarlikhi.
- Yengeza i-kale ne-parsley ne-pulse kuze kufike imifino eqoshiwe.
- Ukushayela emafutheni omnqumo nge-motor running.
- Isizini ngosawoti kanye nopelepele, bese ushayela ushizi weParmesan kodwa ungahlanzeki noma ukwedlula ngokweqile.
Amathiphu wokupheka:
- Uma ufuna pesto elula, engeza amafutha omnqumo.
- Uma ufuna ukungeza 1/4 kuya ku-1/2 inkomishi yamapineyinti kulokhu uma ungeza i-kale, hamba phambili - i-pesto yendabuko inamantongomane (ngokuvamile avame amantongomane), nakuba lokhu iresiphi ibashiya njengokuzikhethela, okuhle ukucabanga ne-nut allergies ejwayelekile.
- Okunye okusetshenziselwa i-pestos kukhona phezulu kwesinkwa esinesinkwa esinesinkwa esinesibhakabhaka esidutshulwa ngamafutha omnqumo, mhlawumbe sine-mozzarella noma i-goat cheese njenge-crostini; njenge sandwich noma ukugoqa ukusabalala; noma ixubane ne-yogurt yogurt, i-crème Fraiche noma u-ukhilimu omuncu njengokungcola.
- Zama amanye ama-cheeses ama-hard grating esikhundleni se-Parmesan. Ngenza lokhu nge-Gruyere futhi ngiyisebenzisela phezulu i-pasta emnyama (gluten free) pasta futhi yayikuhle. Awekho amantongomane, ngakho-ke isidlo sasifanele abantu abane-allergies kuya kumantongomane kanye ne-gluten, okungajwayelekile endle ye-pesto pasta.
Qaphela:
I-Parmesan ushizi (eyaziwa e-Italy njengeParmiigi-Reggiano) iyisihlahla esinzima, esinama-granular. Iqanjwe ngegama lase-Italy lapho likhiqizwa khona, kanti i-Parmesan eqinisweni ingavela kuphela ezindaweni ezithile zalelo zwe, ngokusho komthetho wase-Italy. Ngaphandle kweYurophu, igama elithi "Parmesan" lingasetshenziswa ngokusemthethweni for ushizi olwenziwe isitayela Parmigiano-Reggiano, kodwa hhayi igama eligcwele.
I-Parmigiano-Reggiano yenziwe ubisi lwezinkomo ezingenasiphelo, futhi kuneziqondiso eziningi eziqinile mayelana nokuthi i-authentication ye-Italian Parmesan yenziwe kanjani. Kuyinto ushizi osekhulile, futhi ngokuvamile lapho asebekhulile kakhulu kukhulunywa flavour futhi ebiza kakhulu. Uma uthenga inguqulo yasekhaya yeParmesan enhle; uma uthanda kakhulu, athenge i-Parmesan emaceleni bese uwafaka noma uwabe ngokwakho, noma uyithenge emakethe noma esitolo ushizi odla amaParmesan awo njalo, noma ube nenzuzo ephezulu yeParmesan ehlanganisiwe. Yithenge kuphela kuleso simo se-cheese, ungalokothi uthenge izinto ezinkalini ezinamathelethi.
I-Parmesan ivame ukuvutha, ihlaziye noma i-coarsely, futhi isetshenziswe ku-pastas, amasoso, i-risottos, nesobho.
Kungasuswa kancane ngezitsha nezaladi ezihlukene, futhi kungadliwa ngokuqondile, kuphulwe zibe iziqu ezincane noma ama-shards, okujwayelekile kakhulu e-Italy naseYurophu yonke. AmaMelika ayisebenzisa kakhulu ekuphekeni.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 449 |
| Inani lamafutha | 40 g |
| I-Fat egcwele | 7 g |
| I-Fat Unsaturated | 27 g |
| I-cholesterol | 10 mg |
| I-sodium | 146 mg |
| Ama-carbohydrate | 20 g |
| I-Fiber Dietary | 3 g |
| Amaphrotheni | 7 g |