01 ka 05
Qala ngama-anchovies amasha
I-Acciughe, i-Fresh Anchovies. U-Kyle Phillips © 2006 Ulayisensi ku-About.Com Isifunda esingasogwini saseLiguria sinamanye amabalazwe amakhulu kunazo zonke e-Italy, ukulandelana kwezintaba eziphakeme ngokuqhubekayo okuqhubekela olwandle, futhi ngenxa yalokho abantu bahlala emlonyeni womfula, bezondla ezinye izingxenye ezigumbini zesigodi , nalokho okusele kolwandle. Esinye sezibambiso ezibaluleke kakhulu zonyaka kwakuyi-anchovy: Iningi lonyaka i-anchovies yizinhlanzi ze-pelagic ezihlala kude kakhulu nolwandle emanzini ajulile.
Kodwa-ke, ngenkathi yokuvuthwa (ehlobo) bayasondela ngasogwini nasesikoleni, ikakhulukazi ebusuku, futhi abadobi baseLigurian bathole ukuthi nakuba bethandwa ekukhanyeni kwenyanga, bayophinde bafike ekukhanyeni. E-Monterosso, enye yeCinque Terre, ukudoba kwakubaluleke kakhulu; babezohamba ngezikebhe eziningana, kanti ngenkathi izikebhe ezincane ziletha izinhlanzi ndawonye, esinye sasizozungeza isikole, siwehlise inetha ngamanzi athambile ngenhla kanye nesisindo esingezansi esakha ikhethini lesisindilinga, okungathi, ziqinile kusuka phansi ukuze zenze isitsha esigcwele inhlanzi.
Abadobi babezobamba ukudoba, okwakuthiwa iPan do Ma (isinkwa esivela olwandle), kuya emabhaleni, bese beletha ekhaya.02 ka 05
Lungisa ama-anchovies
I-Salting Anchovies: Yibanike. © Kyle Phillips Ilayisensi Yomphakathi Ama-anchovies abanjwa kanjalo asetshenziswe kuzo zonke izinhlobo, ngeqhezu eliqakathekileko lokubanjwa ngokusawoti bese kuhlanganiswe ngezikhathi ezincane ezithelayo.
"I-salting kumele iqale ngokushesha ngemuva kokuba izikebhe zifinyelele ogwini, futhi zingekho amahora angu-12 kusukela ngesikhathi izinhlanzi zibanjwa," kusho uSimone Bava, uprofesa we-Marine Fishing Biology, osebenza ne-Osservatorio Ligure Pesca e Ambiente (futhi ucwaningo oluholela ekwenzeni i-Acciuga Sotto Sale del Mar Ligure ukuthola isimo se-IGP), lapho ebonisa lo mbono eSalone del Gusto eSlowfood.
Ama-anchovies okumele abekwe usawoti kufanele abe mkhulu kakhulu, kancane kancane kune-ounce, futhi uSimone uthi lesi siko kufanele sibalwe - 50 kilogi, noma cishe ngo-22 kuya kumakhilogremu. Imikhaya yokudoba usawoti ama-anchovies ngomgqomo. Ngeke ube nalokhu okuningi, kodwa uzodinga okungenani amapremu angu-5 futhi mhlawumbe amakhilogremu angu-10.
Ngaphandle kwama-anchovies ahlanzekile uzodinga usawoti wokunyuselwa osikiwe, nesitsha (ukhuni, ingilazi noma i-terracotta pickling crock).
Thatha inhlanzi yakho yokuqala, uyibophe ezingeni lamehlo, uphinde ugobe ikhanda.03 ka 05
Susa amakhanda
I-Salting Anchovies: I-Mandibular Arch. © Kyle Phillips Ilayisensi Yomphakathi Inhloko izokhipha, idale amathumbu nayo. Ungakhathazeki uma kukhona okusele ngemuva, ngoba usawoti uzothatha yonke into kunoma yikuphi.
Uma ukwenzile lokhu ngokufanele, umcibisholo we-mandibular uzohlala, njengoba kuboniswe lapha, ukwakha ubuso obushelelekile obunamaphiko. Ungaphambuki ohlangothini oluya phezulu noma phambili, ngoba ukwenza kanjalo kuzoqeda ingxenye yenhlanzi. Sula i-anchovy ehlanzekile (noma hlambulula bese uyiphatha isomile) bese uyibeka emkhunjini we-salting, eceleni kwayo.04 ka 05
Phakamisa bese usawoti izinhlanzi ezingxenyeni
I-Salting Anchovies: Ukubeka i-Themm. © Kyle Phillips Ilayisensi Yomphakathi Susa ikhanda le-anchovy elilandelayo bese ulibeka eceleni kweyokuqala, eqondiswe ngendlela efanayo, ushiya isikhala esincane phakathi kwezinhlanzi. Uma usuqedile ngesendlalelo sokuqala (uma isitsha sakho siphakamisile uzoba nemigqa, impumulo umsila), ufafaze usawoti okwanele phezu kwabo ukuze uwahlanganise kancane - ufuna ukwazi ukubona izinhlanzi ngokusebenzisa usawoti.
Hlela isendlalelo esilandelayo sama-anchovies ngokulandelana kokuqala, ufafaze usawoti phezu kwabo futhi, uqhubeke kuze kube yilapho imbiza igcwele. Beka isisindo (isibonelo ipulethi esindayo) phezu kwenhlanzi; isisindo sizogcina inhlanzi ingakhulumi, futhi izokugcina igxilwe yi-brine eyokwenza njengoba usawoti udonsa umswakama enyameni yabo. Ngenye indlela kuya kwesisindo, uma usebenzisa isitsha encane esilinganiselwe lapha ungasebenzisa esinye sezicindezelo zeplastiki ezihamba phakathi kwekhava nokudla, futhi zigcine ukugcina ukudla kugeziwe.
Mayelana nosawoti kunzima kangakanani ukunikeza ubuningi obuqondile, kodwa uDkt. Bava uthe iqanda kufanele lihambisane ne-brine.05 ka 05
Ukwelapha bese ukhonza
Ama-anchovies ase-Ligurian ane-salted: Ready !. © Kyle Phillips Ilayisensi Yomphakathi Izinhlanzi kufanele ziphulukise okungenani izinsuku ezingama-40, uma zifudumele - kodwa zingashisi kakhulu - futhi cishe zingama-60 uma zipholile, kanti uDkt. Bava uthi esimweni sezulu esifudumele kakhulu zigcinwa kahle efrijini. Uma seziphulukiswe zizoqhubeka unyaka.
Ukuze usebenzise ama-anchovies anogwawoti, uwasuse, uwafake ukuze athole izibopho ze-anchovy, ufafaze amafutha omnqumo ama-extravirgin phezu kwawo, futhi uwasebenzise ekuqaleni kokudla. Noma, ubakhonze nge-toast, njenge-antipasto elihlwabusayo noma ukudla kweqembu.
Qaphela: Le nqubo ayilona iLiguria kuphela. Abantu baseCanada benza into efana kakhulu nama-anchovies abamba eGolfo di Catania (nakuba ngezinye izikhathi bazinikela nge-pepper ngaphezu kosawoti), futhi ngicabanga ukuthi umuntu angaba nosawoti noma ezinye izinhlanzi ezincane eziluhlaza okwesibhakabhaka usebenzisa le ndlela.