Futhi ziyahlukahluka ngokumangalisayo
I-Cuttlefish ijwayele kakhulu emanzini ase-Italy, futhi idlala ingxenye ebalulekile kuyo yonke into esuka ezikhungweni ngokusebenzisa i-entrees enhle. Izinhlobo ezimbili ezivame kakhulu ziyi- Seppia officinalis ne- Seppia elegans; lapho bebanjwe izikhumba zabo babe nemibukiso emihle ye-iridescent. Uma i-cuttlefish emakethe yangakini ibheka ukhathele, kufanele uyithenge efriziwe - ibhekene nokuqhwaza kangcono kunamanye ama-mollusk futhi ukunambitheka kwabo kuyobe kungashintshi.
Ukungahambi kahle (noma inzuzo, kuye ngokuthi uyibheka kanjani) ukuthenga ama-cuttlefish amaqhwa ukuthi bazohlanzwa, futhi amasaka abo e-inki asusiwe. Lokhu kusho ukuthi ngeke ukwazi ukulungisa izitsha zendabuko, isibonelo, risotto nero (black risotto).
Uma usuqumile ukukhonza i-cuttlefish, lokho ozokulungiselela kuzoba yingxenye enkulu kuxhomeke kubukhulu balokho okuthengayo. I-cuttlefish encane iyosebenza kahle ngepuphu, njengesibonelo se-pasta, kuyilapho ama-medium-size azosebenza kahle njengengeniso, njengoba kuzokwenza okukhulu. Kumelwe ufunde phakathi kwepondo lesigamu nesigamu sezinhlanzi ngomuntu ngamunye (owawunesipuphu kanye nesikhumbuzo njenge-entree) - nge-cuttlefish enkulu, uzokwazi ukukhonza ngaphezu komuntu oyedwa. Okwesibili okumele ukwenze ukuthi i-cuttlefish encane izopheka ngokushesha, kanti izinkudlwana zizodinga isikhathi esengeziwe, futhi uma (uma zisha) zizuzwa usuku noma ezimbili esiqandisini.
Uma ufika ekhaya nge-cuttlefish fresh uzodinga ukuwahlanza, ikakhulukazi amakhulu uma uhlela ukuvumela ukuphumula usuku noma ezimbili. Yenza isiyingi sinqande umlomo we-cuttlefish bese uyisusa, udonsa amathumbu kanye nayo futhi unakekele ukungagcini isikhwama se-inki. Uma ukuvuleka kubanzi ngokwanele ungakwazi ukukhipha ithambo kanye; uma kungenjalo, yenza ukusika eceleni kwesilwane ukuze ususe.
Susa futhi amehlo, okubaba kakhulu. Hlanza kahle inhlanzi ngaphansi kwamanzi abandayo abandayo, uyifinyelele, futhi ilungele ukusebenzisa.
Amagama ambalwa ekuphekeni kwe-cuttlefish: Njengabazala babo, i-octopus ne-squid, i-cuttlefish kufanele iphekwe kabili, imizuzu embalwa, noma ngaphezulu kwehora-eduze kwamabili, ngisho-ngoba izingalo ziqukethe izicubu ezincane lezo zithinta emva kokupheka okufushane, futhi kufanele ziphekwe ngokuqhubekayo ukuze zinike isikhathi sokudinga futhi.
Ukucatshangelwa kokugcina: Nakuba lezi zokupheka zingenxa ye-cuttlefish, iningi lizosebenza ne-squid, uma yilokho okutholakala emakethe yakho - qinisekisa ukuthi izilwane ozisebenzisayo cishe zilingana nalabo abashiwo ekuphekeni.
Uzothola izidakamizwa ze-antipasti kanye ne-pasta ezibalwe ngezansi, futhi kusukela i-octopus ne-squid zifana ne-cuttlefish engizifake kuzo. Uyothola futhi iziqu eziphambili ze-cuttlefish (ukukhuluma ngokuqondile), nokuxhumanisa ne-Cuttlefish, Octopus, kanye ne-Squid izifundo eziyinhloko.
I-Octopus eqoshiwe, i-Polpetti nell'Aceto : Enye intandokazi
Calamari othosiwe, uCalamari Fritti A intandokazi ehlobo.
I-Calabrian Octopus Salad Recipe, i-Insalata di Polipi : Ukuziqhenya okukhulu, ngezingu kusuka kumakhambi.
Risotto alla Marinara , nge-octopusses encane.
Risotto Ebomnyama Ka-Artusi Nge-Florentine-Style Cuttlefish: A recipe classic.
I-Risotto ne-Moscardini (i-Octopus encane) ne-Scampi
Farro nge Cuttlefish Ink , Farro al Nero di Seppia: Ukuhluka okuhlwabusayo ku Risotto, kusukela e-Abruzzo.
Spaghetti con ragu di calamari , i- Spaghetti ene-calamari ecebile.
I-Spaghetti Col Nero di Seppia, eneyinki le-squid , Ehlwabusayo, futhi engavamile, enombala omnyama ongajwayelekile.
I-Seppie i-ripiene , i- cuttlefish eqoshiwe yenza inkambo engcono kakhulu yesibili, futhi ihlinzeke nge-sauce ye-pasta.
Seppie alla Veneziana, isitayela se-Cuttlefish Venetian (nge-inki yabo).
I-Seppie i-inzimino , Indlela yokuTuscan enesizotha yokulungiselela i-octopus, i-cuttlefish noma i-squid nge isipinashi & pepper obomvu.
I-Seppie coi peperoncini : I- pepper eshisayo yenza la ma-cuttlefish ibe yi-zing.
I-Seppie Coi Piselli: I- Cuttlefish ne-peas isebenza kahle kakhulu, futhi ingenye yezinhlobonhlobo zakudala zezinhlanzi zase-Italian.