I-Arrabbiata isho ukuthi "ukuthukuthela," futhi lokhu kudla okudabukisayo, okuvela esifundeni saseLazio esizungeze iRome, kutholakala igama layo kusuka esiphundu se-tomato sauce, esenziwe nge-garlic kanye nopelepele obomvu. Ukuhluka okunye kuhlanganisa i-basil, anyanisi, noma i-oregano, kodwa okuyisisekelo kunamafutha omnqumo, utamatisi, i-garlic, ne-chile pepper. Ungalungisa izinga lezipelisi noma inani likagalikhi (noma ungayidluli), ukunambitha, futhi ungasebenzisa noma iyiphi i-pasta emfushane, efana neyethi, noma i-long-thin strand pasta, njenge-spaghetti.
Kwezinye izingxenye zase-Italy, le sauce efanayo ibizwa ngokuthi "i- alla carrettiera ," okusho ukuthi " umsila womshayeli wenqola."
Le pasta elula kakhulu futhi esheshayo ingabhalwa isikhathi esincane kunalokho okudingekayo ukuze ubilise i-pasta, ngakho-ke yenza isidlo esikhulu sebusuku sekwephuzile noma isidlo samasonto onke uma ukhathele futhi ufushane ngesikhathi nesikhuthazo.
[Ehlelwe nguDanette St. Onge ngo-Ephreli 24, 2016.]
Okuzokwenza
- 1 amakhilogremu / 450 amagremu
- i-pasta ipeni (noma i-spaghetti, uma ukhetha)
- 1/4 indebe (60 milliliters) amafutha omnqumo
- 2 clove garlic (ehlutshiwe futhi kahle minced)
- I-pepper ebomvu echotshoziwe, ukunambitha (noma, 1-2 ama-pepper ashisayo amasha ashisayo, ahlolwe, ahlwanyelwe futhi ahlutshiwe)
- 2/3 amakhilogremu / 300 amagremu utamatisi (ehlutshiwe, ehlwanyelwe imbewu, futhi oqoshiwe, noma asebenzise i-1-pound can ye utamatisi)
- 5-6 fresh
- amaqabunga ase-basil (aqotshiwe)
- I-salt sea usawoti, ukunambitha
- 1 1/4 izinkomishi ezivuthiwe
- I-Pecorino Romano ushizi (noma, uma uyitholile ibukhali kakhulu, indebe ye-2/3 ngayinye igayiwe
- I-Parmigiano-Reggiano ne-Pecorino Romano, exubile)
- Okuzikhethela: 1 anyanisi ophakathi (ehlutshiwe futhi oqoshiwe)
Indlela Yokwenza
- Beka imbiza enkulu yamanzi ukuze ubilise ukushisa okuphezulu kwephasika.
- Esigumbini sokushisa okuphakathi, shiya i -anyanisi (uma uyisebenzisa) kanye negalikhi ngesigamu (2 wezipuni) wamafutha, futhi uma ingxube enempepho futhi ilula nje igolide, imizuzu 2-3, engeza okusha noma pepper omile omisiwe. Pheka ezinye imizuzwana engu-30, kuze kube yiphunga elimnandi. Engeza utamatisi bese unciphisa ukushisa kuya phansi. Emile, ihlanganiswe, ngenkathi i-pasta ipheka.
- Okwamanje, pheka i-pasta emanzini abilayo anobisi.
- Uma i-pasta i- al dente , yidle bese uyibuyisela ebhodweni.
- Hlola isilimu se-sauce, ugubungele amafutha asele kuwo kanye ne-basil, uwuthulule phezu kwe-pasta, uphonsa ukumboza ngokulinganayo, uphinde usebenze i-pasta nge ushizi ogayiwe ohlangothini.
- Khonza ngewayini elimhlophe elivela ku-Colli Albani, njenge-Fontana di Papa. I- secondo enhle (isidlo esikhulu) ukukhonza ngemuva kwalesi pasta primo kungaba uSaltimbocca alla Romana .
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 496 |
| Inani lamafutha | 16 g |
| I-Fat egcwele | 5 g |
| I-Fat Unsaturated | 8 g |
| I-cholesterol | 15 mg |
| I-sodium | 391 mg |
| Ama-carbohydrate | 71 g |
| I-Fiber Dietary | 5 g |
| Amaphrotheni | 19 g |