Uhlobo lobisi lwezimvu lwama-Italian oludala
Kunezinhlobo ezimbili eziyinhloko zobisi lwezimvu zobisi olubizwa ngokuthi i-Pecorino e-Italy. I- pecorino encane iyinani elimnene, elincane le-nutty eliba likhulu futhi libukhali ngokudala ngenkathi lithola ukuthungwa okungenangqondo. I-pecorino encane ayifanelekile ukugaya, futhi nakuba ingasetshenziswa njengesithako, ingcono kakhulu yodwa, ngoqwembe lwezinyosi noma ekupheleni kokudla, mhlawumbe ngephepha elimnandi. Okuningi kwalolu hlobo lwe-pecorino lwenziwa esikhungweni saseSardegna, noma eTuscany, ngabelusi baseSardinian abafika emaphandleni ngo-50s no-60s, futhi ngenxa yalokho, ngokuvamile kuthiwa i- pecorino sardo noma i- pecorino toscano .
I-Pecorino Romano ekhulile
Khona-ke kukhona i-Pecorino Romano esebekhulile, okuyi-saltier ne-firmer; i-grate cheese enhle kakhulu, futhi isebenza kahle njengesithako ngoba ayincibiliki emicimbini uma iphekwe. Ezingqungqutheleni zayo ezinamandla, kubuye kube ukwengeza okuhle esitsheni se-cheese noma ngezithelo, ikakhulukazi amapheya, kuyilapho u-chunk onesinkwa se- crusty kanye nengilazi yewayini elibomvu kuyisiphuzo esihle.
Nakuba umuntu angalindela iPecorino Romano ukuba yenziwe ngeRoma, indawo yayo yokukhiqiza iyanda kakhulu, iqhubekela eningizimu yeTuscany naseSardegna, lapho i-Consorzio ngayinye i-Tutela del Formaggio Pecorino Romano, inhlangano eqondisa ukukhiqizwa kwePecorino Romano, inezindawo zayo.
Kungani inhlangano eqondisa ukukhiqizwa kweshizi lamaRoma inezindawo zayo eSardegna?
Indlela Yenziwe ngayo
Okokuqala, iRomano ayibheki eRoma, idolobha, kodwa kumaRoma, asebevele enza lolu shizi eminyakeni engu-2000 eyedlule.
U-Lucio Moderato Columella, obhala uDe Re Rustica, oyedwa wezinqubo ezibaluleke kakhulu zokulima kwezokwelapha, uthi, "ubisi luvame ukugubha newundlu noma i-rennet, nakuba umuntu angasebenzisa izimbali zasendle, i-càrtame, noma isitsha samakhiwane. , uma igcwalisiwe, kumele igcinwe efudumele, noma ingabe ingasetshenzisiwe ngomlilo, njengoba abanye bekungayikuthi, futhi akumelwe kubekwe kude kakhulu nayo, futhi ngokushesha nje uma ifomu lekhalo kufanele lihanjiswe kumabhakethi noma isikhunta: Ngempela, kubalulekile ukuthi i-whey ikhishwe futhi ihlukaniswe nendaba eqinile ngokushesha.
Kungenxa yalesi sizathu ukuthi abalimi abalindeli ukuthi i-whey ikwazi ukukhipha ukudonsa ngesikhathi, kodwa ubeke isisindo eshizi ngokushesha nje lapho isiqinisekisile, ngaleyo ndlela iqhume yonke imoto. Uma ushizi ususiwe ebhasikisini noma isikhunta, kufanele kufakwe endaweni epholile emnyama ukuze kungabikho, kuphephe ngamabhodi ahlanzekile, ahlanganiswe nosawoti ukuze athole amanzi ayo acidic. "
Nakuba abakhiqizi bezinsuku zanamuhla basebenzisa ama-heaters esikhundleni seziko lokushisa futhi basebenzisa isikhunta esilinganiselwe kunokuba ibhasikidi, inqubo eyisisekelo ayishintshi; ama-curds ashiswa ku-45 kuya ku-48 C (113 kuya ku-118 F), bese ephenduka isikhunta futhi igxiliwe, kanti izinyosi ziyakunamafutha izinsuku ezingu-80 kuya kwezingu-100. Ngezinsuku ezimbalwa zokuqala baphenduka futhi baxubha ngosawoti ocolile nsuku zonke, bese kuthi njalo ezinsukwini ezintathu kuya kwezingu-4, futhi ekugcineni masonto onke. Ama-cheeses asebekhulile emabhodini ephayini ezinyangeni ezingu-5 ngaphambi kokukhululwa. Le nqubo ihluke kakhulu futhi iveza ubuciko obunobuthi obusawoti obusika.
Yiqiniso, ushizi livela ebisi, futhi kubalulekile futhi. I-Pecorino Romano ayitholakali nje ebusweni bezimvu kodwa kusukela ebisi lwezimvu ezidla emadlelweni ezinhlanganisela ezithile zokhula ezinikezela ama-flavour akhethekile ebisi labo.
Iziqalo Nomlando
Futhi lokhu kusibuyisela ukuthi kungani uPecorino Romano yenziwa eTuscan Maremma naseSardegna naseRoma.
Iphunga layo lihlukile kakhulu futhi liyisithako esibalulekile ezitsha eziningi zase-Italy eziseningizimu. Labo abasuka eningizimu bafuna inzuzo enhle emazweni angaphandle phakathi neminyaka engamashumi amane edlule yeminyaka eyi-1800 futhi ekuqaleni kwawo-1900 baphoqeleka ukuba bashiye cishe konke okwakusemva, kodwa hhayi ukuthanda kwabo.
Ngokushesha nje lapho behlala khona baqala ukupheka, futhi enye yezithako ababeyidinga kakhulu kwakunguPecorino Romano. Kwakungekho ndlela yokwenza indawo yangakini (isimo sezulu esihlukile kanye nokutshala kusho ushizi ohlukile, noma ngabe indlela yokukhiqiza ifana), kodwa okwenziwe kuLazio igcinwe kahle kakhulu - iColumella ibeke nalokhu, futhi ngenxa yokugcinwa kwayo izimfanelo zama-legionnaires emakethe zanikezwa i-Pecorino ngosuku lokungeza emgodini wabo - ngakho abafuduki bawayala. Ngo-1911, amathani angu-7 500 athunyelwa ngonyaka eNyakatho Melika yedwa.
Abakhiqizi be-cheese abakwazi ukuhlangabezana nalesi sidingo nemfuyo yaseLazio - akuwona wonke amadlelo anika ubisi olufanele - ngakho bafuna kwenye indawo emadlelweni azosebenza, abathole eningizimu yeTuscany naseSardegna.
Lalela Funda Kudivayisi kuphela Kwengeziwe Buka Kufakiwe Okuningi kusuka kunjiniyela Pecorino Romano
Njengamanje, amathani angaba ngu-20 000 e-Pecorino Romano athunyelwa njalo ngonyaka, angu 90% aya eNyakatho Melika.
I-Pecorino Romano ingumthombo omuhle kakhulu we-calcium, futhi ngempela abahlengikazi baseRomania bahlinzeka ngo-Pecorino ngokwanele ukuthuthukisa ubisi babo. Futhi ungumthombo omuhle we-phosphorus, i-potassium, ne-magnesium, nomthombo omuhle wamaprotheni - i-chunk yaseRomano cishe amaprotheni angama-25. Kubuye kube namafutha angu-31, futhi nakuba lokhu kubalulekile, abantu ekudleni bavame ukukusebenzisa ukuze banambithe ukudla kwabo ngoba kancane kuhamba ngendlela ende.
I-Pecorino Romano iyisihlahla esihle se-grating, futhi kukhona abantu abayifaka ne- Parmigiano noma bayayithanda ku-Parmigiano. Isebenza ngokukhethekile ngama -pasta ase-based-sauces asekelwe emifino noma amasoso we-pasta anamakha, njenge- amatriciana noma i- arrabbiata . Ibuye iphelele njenge-isithako, isibonelo kuma- meatballs noma ama- stuffings , ngoba ayinayo i-stringy uma ifuthe. Khumbula, uma uyifaka iresiphi engayifuni, ukulungisa ukuvuna kwiresi, ngoba i-Pecorino inamanzi.
Ukuthenga nokugcina
Amafomu e-Pecorino Romano ayimijondolo futhi aphakathi kwamakhilogremu angu-40 no-95 (18 kuya ku-40 kg). Ngaphambi kokukhululwa, ushizi ubhalwe ngekhanda lemvu ngaphakathi kwedayimane futhi i-rind isitembule ngezinhlamvu ezinezinhlamvu ezichaza "PECORINO ROMANO." Njengoba kunikezwe usayizi wabo, ngeke ufune ukuthenga ushizi lonke, kodwa kunalokho umcengezi. Uma ungakwenza, khetha eyodwa kusuka phakathi kwefomu, elingenayo i-rind ephansi. Umzimba we-ushizi kufanele ube mhlophe nge-overtones ephoqelekile, bese uphula lokho i-Consorzio echaza ngokuthi "isici se-granitic;" akufanele kubonakale eyomile kakhulu.
Uma ufika ekhaya, ulondoloze ebhokisini leshizi esiqandisini sakho, ugoqwe nge-plastic noma u-aluminium foil ukuze ungagcini.