Perfect nge Meats noma Cheeses
Kungekudala kakhulu, umngane wakhe wabhala ukuthi ujabule kangakanani ngevolumu yezithelo ezikhukhula ezimakethe, futhi wathi ufuna ukumangala umamazala wakhe ngembiza ye-mostarda. Nginayo iresiphi?
Ngaphandle kokuthi uzibuze umngane wami, u-Mostarda ungomunye walawo mazwi abahumushi bamemeza umngane wamanga - nakuba yiziphi amaNtaliyane abiza i-Mostarda aqukethe isardard, kuphela okuhlobene kakhulu nezinto eziphuzi ezithola izinja ezishisayo futhi ezinjalo e-US (futhi kukhonzwa ngamafries ezitolo ezishibhile eParis - kungcono kakhulu kune-ketchup).
I-mostarda yesiNtaliyane isithelo esilondolozwe ngesiraphu esizuzwa ngokukhahlela okuvela enhlotsheni enempilo yembewu yesinaphi futhi yinye yezinyosi ezijwayelekile ezikhonjwe ngezinyama eziphekwe enyakatho ye-Italy (bheka isidlo sokupheka esiphuthumayo, esifanele inkosi).
Nakuba uzothola kusuka ePiemonte ngokusebenzisa i-Veneto kuze kube e-Emilia Romagna, ukuhluka okungaziwa kakhulu yilokhu okuvela eCremona (Mostarda di Cremona), ekhishwe futhi ngokuthengisa. Ngokusho kwesazi sezokudla sase-Italy uPactoria Piccinardi, igama elithi mostarda livela ku-moustarde yesiFulentshi, okuvela kulokhu okuvela emanzini amakhulu, okudingekayo umlilo, okwenziwe ngokungeza imbewu enesinaphi enomphunga kumagilebhisi angenamvubelo kufanele futhi kuphekwe ukuze kuvezwe umqubuzelo okhuthazayo.
Ukuthembeka, angiqiniseki ukuthi kungani lesi siFulentshi sidingeka kulokhu; Amakhemikhali okwenziwa ngokuvuna amagilebhisi kufanele, isibonelo, i-piugue de Piemonte, ajwayelekile kakhulu enyakatho ye-Italy.
Basha kusukela ebhodweni bavame ukuba ababukhali ngaphezu kokuthakazelisa futhi basebenze kahle njengama-condiments, ikakhulukazi ngamachizi. Umqondo wokupaka into efana ne-cugnà eqhubekayo ngokungeza imbewu yemasipha ibonakala sengathi iyabonakala, njengokufaka ezinye izithelo embizeni; Ukusuka lapho umqondo wokulondoloza esinye isithelo ngesiraphu kunokuba umvini ogqamile kumele uphinde ubonakale ngokucacile, futhi sizithola sine-Classic Mostarda di Cremona.
Kodwa ivelaphi? Nginomuzwa wokuthi sekudala kakhulu. Esiphethweni samanje sase-Italiya, awekho ama-entrees amnandi noma ama-sauces amnandi asebenza nge-entrees. Ngezikhathi eziphakathi kanye nokuvuselela, ngakolunye uhlangothi, ama-sweeteners ayenzima ukuza futhi ngenxa yalokho ayebaluleka; izitsha ezazisebenzise ngokuphawulekayo zazithokozisa ngokuyinhloko yizizwe eziphakeme. I-Mostarda yohlu olwenziwe eKremona, ngobumnandi balo kanye nokubukeka kwayo okukhulu kakhulu, kwakuyobe iphelele kule ndima. Yini, uyazibuza, ingabe ama-Italiya abiza i-condiment eyaziwa ngokuthi lwesinaphi ezweni elikhuluma isiNgisi? I-Senape.
Futhi manje for zokupheka ezimbalwa. Sizoqala ngo-Mostarda di Carpi, edolobheni lase-Emilia Romagna esalokhu libandakanya amagilebhisi okumele abuyele ku-recipe yayo, qhubeka no-Mostarda di Uva e Fichi, i-mostarda eyenziwe ngamagilebhisi okumele amakhiwane namakhiwane, aqhubeke nokuhlukahluka kwe-Lombard eyenziwe ngesiraphu kunokuba kufanele, i- Mostarda di Mantova , eyenziwe ngamapula ama-apart nama-pear, noma ama-quinces, ne-Mostarda di Cremona, eyenziwe ngezithelo ezixubekile, bese iqedela i- Dalmatian mostarda eyenziwe ngama-quinces noju .