Ukusikeka okubandayo kwamaNtaliyane kuvame ukwenziwa ngulube: i-salami, i-prosciutto, i-salsiccia, i-finocchiona, i-pancetta, nokunye okubizwa ngokuthi i- salumi . Esikhathini esedlule, lokhu kwenziwa konke lapho ama-hog ehlaselwa ekupheleni kwekwephuzile noma ekuqaleni kwebusika futhi abeke eceleni ukuze kuqinisekiswe ukunikezwa kwenyama phakathi nezinyanga ezifudumele lapho inyama engadliwayo ingadla ngokushesha. Njengoba amagama abo ahluka kakhulu ezindaweni ngezindawo ngaphakathi kwe-Italy, sizoqala ngokusho ukuthi la magama asho ukuthini eToscany, lapho ngiphila khona:
Salami
Ingxube enkulu (3-4 intshi yonkana) esenziwe nge- ingulube engaphansi komhlaba nama-cubes amafutha, okoliswe ngegalikhi, usawoti, nezinongo, futhi efakwe emathunjini amakhulu yengulube. Ingumzala omncane yi- salamino, ngokugcwalisa okufanayo (amafutha angase ahleleke kancane) kepha avule kuphela amamitha angu-1 intshi. Idolobha laseFelino, e-Emilia Romagna, liyaziwa nge-salamino yalo. I-Salamino piccante, i-salamino esiphundu, yenziwe nge-pepper ebomvu okwanele ukuyihlinzeka leyo ndawo ejwayelekile ye-orange; e-US kuthiwa yi-pepperoni.
I-Prosciutto
Abantu baye babhala izincwadi mayelana ne-Northern Ireland abaphulukisiwe ama-hams aluhlaza. Ngokuvamile, zingahlukaniswa ngezigaba ezimbili, i- dolce (sweet), ne- salato , i- casalingo , noma i- Toscano (usawoti, okuzenzela noma i-Tuscan). I-former yangcono kakhulu futhi ibiza kakhulu.
Izinhlobo ezivame kakhulu ze-prosciutto dolce yiParma neSan Daniele. Bobabili kufanele babe nokudla okubomvu okujulile namafutha ahlanzekile amhlophe. Izangaphambili zizungezile futhi zinezinkathazo, kuyilapho lezi zinsuku zicindezelwa ukuba zinikeze isimo sabo esithi "U-Stradivarian" ukuma (ngabesifazane, ngokwe-Consorzio - amadoda ayinalo ukuthinta okudingekayo).
Ngakolunye uhlangothi, i- Prosciutto salato , isetshenziswe kakhulu usawoti futhi igaxwa nge-spice ingxube okuthiwa i- agliata , eyenziwe ngegalikhi ne-pepper. Inyama ivame ukuba mnyama ngombala, futhi amafutha angabomvu.
Eqinisweni, e-Italy, i-prosciutto crudo ibhekisela kumunyu ohlaza, ophuziwe usawoti. Ihishi eliphekiwe, eliqaliswe kuma-60s, libizwa ngokuthi i- prosciutto cotto - ngaphandle kwamamenyu e-pizzeria, lapho kuvele khona i-prosciutto kanye ne-prosciutto yangempela ibizwa ngokuthi i- prosciutto crudo .
Salsiccia
Isixhumano se-link , esenziwe nge-ingulube yomhlaba, amafutha angulube we-ngulube, izinongo, namakhambi. Zidliwa ngezindlela ezintathu ezahlukene.
Uma kuqhathaniswa ne-fresh, esasikweni (kumele kube mnandi kakhulu, futhi omunye kufanele abe fan omkhulu wengulube eluhlaza ukuze adle ngale ndlela - ngaphezulu kofana kuningi engivamile).
Kuphekwe uma kushaka- noma ku-ku-grilla noma kukhishwa isisindo, njengesithako kwezinye izitsha (isibonelo, zama ukuhambisa izinsalela ezimbalwa ezikhunjelwe emgodini ngesikhathi esizayo uma ushaya inkukhu yonke ).
Ukucutshungulwa kahle, uma sebekhulile izinyanga ezimbalwa. Kulesi simo, bafana ne-salami futhi kungaba yindlela yokwelapha yangempela.
Finocchiona
Kuyinto ehlukile kwi-salami okuthiwa ivela emlonyeni wesela eduze komuzi wasePrato, owaba i-Salami esisha futhi wayifihla emgodini wefennel yasendle. Lapho ebuyela kuyo, wathola ukuthi yayifake ama-aromas endaweni yayo yokucasha futhi yayifanelekile kuNkulunkulu. Kunezinhlobo ezimbili ze-finocchiona.
Elinye libizwa ngokuthi i-finocchiona, futhi lenziwe nge-ngulube enompheme kanye namafutha, aphethwe yi-fennel, futhi esekhulile okwesikhashana; kuqinisile.
Enye ibizwa ngokuthi i- sbriciolona, igama elisho ukuthi i-crumbly, futhi nakuba ingxube ifana, iyabulala kakhulu-intsha kakhulu kangangokuthi ivele igwebe ngaphandle kokuthi ihlukaniswe cishe ububanzi obungamasentimitha.
I-sbriciolona enhle iyisiphakamiso esimangalisayo, ikakhulukazi esinqumeni se- schiacciata (I-Tuscan flatbread efana ne-focaccia).
I-Pancetta
Eyaziwa nangokuthi i- rigatino (encane encane) ne- carnesecca (inyama eyomisiwe), lokhu kwenziwa ngokusika okufanayo okusetshenziselwa ukwenza ibhekoni. Kodwa-ke, akubheki (empeleni manje itholakala ezinhlobonhlobo ezimbili: i-dolce [sweet] ne-affumicata [itshisa], futhi akukho ushukela ohilelekile. I-garlic nje, usawoti, kanye nezinongo, ikakhulukazi, umthamo okhululekile wepelepele omusha . Sekuvele isetshenziswe njengesithako kwezinye izitsha, ngezinye izikhathi inikeza ukunambitheka, kanye nezinye izikhathi ukuthatha indima yokulambisa , isibonelo, pasta alla carbonara noma i- pasta ecebile yonke'arrabbiata . I-Pancetta ingathengiswa futhi iboshwe, ngaleso sikhathi ibizwa nge- pancetta arrotolata .
I-Capocollo
Eyaziwa nangokuthi i-coppa, lokhu kuphulukiswa i-shoulder butt.
Kanti futhi iluhlaza, futhi ilungiswe ngosawoti, amakhambi, nezinongo.
Lardo
Leli gama lihunyushwe ngokuthi isinqumelo, futhi yilokho okushiwo, amafutha anamandla anezintambo ezincane zomzimba obomvu, ophulukiswe ngamakhambi, pepper, nosawoti. Isinkwa sase-Italy esaziwa kakhulu sisuka edolobheni elibizwa ngokuthi iColonnata, elibheke emgwaqeni phakathi kwama-marble amabili ama-Apuans ngenhla eCarrara. Lapha likhulile e-slabs ye-white Carrara imabula.
I-Lardo ingasetshenziswa njengesithako se-flavoring kwezinye izitsha (ezincane ezincane, noma ezincibilikiswe kancane futhi zihlanganiswe nezinye izigaxa zenyama), kodwa uma kuhle kakhulu, zenziwa nguNkulunkulu njenge--thi, iphepha elisikiwe-elincanyana futhi elikhonjisiwe isinkwa. Uma inani lakho le-cholesterol lingayithatha, lokhu kungenye ye-antipasti engcono kunayo yonke.
Ihlaya elinikeziwe elisetshenziselwa ukupheka, njenge-grease, libizwa ngokuthi i- strutto.
Soppressata
E-Tuscany, lokhu kuyisisisi esenziwe ngokuyinhloko kusuka ekusikeni kwe-ingulube ye-ngulube - i-cartilage, imidwebo yenyama, nokunye okunye okufakwa esikhunjeni sesilwane futhi kuphekwe. Ngakho-ke, ngokubukeka, ngokufanayo kufana ne-porchetta, ingulube egaziwe yenziwe ngokuphelele phezu kwesikhafu. Kodwa-ke, ukunambitheka kuhluke kakhulu futhi kunalokho kubalulekile; abantu baqinisekisa ukuthi izivakashi zabo zifana nazo ngaphambi kokuzinikeza.
Trichinosis, uyazibuza? Akusoze kwaziwa e-Italy. Ukwaziswa usawoti kanye nokuguga, ngitshelwe ukuthi, uyayinakekela ama-parasites. Ngokuphathelene nezikhathi, kufanele ukhule ukudla kwakho, ngaphandle kwe-sausage, okungenani izinsuku ezingu-40, futhi eziningi, isibonelo, i-prosciutto, izikhathi zokunakekelwa kuzoba isikhathi eside. Abantu bavame ukudala i-prosciutto yabo kuze kube unyaka, noma bawafake endaweni epholile kahle noma ngaphansi komuthi okhuni.
YINI OYAFANELE UKUTHI UKUHLELA UKUHLELA EKHAYA?
- Inyama, okufanele ibe yikhwalithi ephezulu ephikisayo, uma kungenzeka kunesilwane esakhuliswe ngokomzimba.
- Amafutha yengulube. Futhi, ikhwalithi ephakeme futhi ehlanzekile ngempela.
- Ugaliki.
- Usawoti. Ngizohamba nosawoti olwandle. E-Italy, ibizwa ngokuthi i-Sale Marino futhi ithengiswa ngokugaya futhi kuhle kakhulu. Usawoti ongelona olwandle ngeke usebenze isikhathi eside njengoba usawoti ohlanzekile, ngaphandle kwezithasiselo. Ukugaya okuhle kuzoba ngcono ekugcwaliseni; uma ususa u-cut from ngaphandle noma uzosebenza nakuba ngingase ngihambe kahle.
- Ngakanani usawoti? U-Norcini (ochwepheshe belapha ingulube) Ngikhulumile ukuthi ngisebenzisa 2.5-2.8% isisindo lapho ngenza i-salami noma ezinye izicucu ezibandayo okufanele zingene ezimweni. Ngakho uma unamapounds angu-100 we-salami mix, uzodinga 2.5 amakhilogremu ayisiliva. Ngama-sausage azobiliswa , isibonelo, i- cotechino , ayandisa uketshezi ku-3%, futhi ngesisindo. Ngaphandle kokubilisa 3% kuzokwenza inyama ibe nobisi, bathi, ngenkathi ingaphansi kuka-2% inyama ingaphazamisa.
- Izinongo, ezingabandakanya ama-peppercorns aphelele, izithelo, imbewu ye-fennel, isinamoni, nama-clove, kuye ngokupheka.
- A grinder inyama. Uhlobo oluqhutshwa ngogwaja luzosebenza kahle, noma ngabe uzofuna i-grinder enamandla uma usebenza ngamanani amakhulu.
- I-casing ye-sausage . Ngokusho kukaCassandra Vivian, ama-casings adayiswa athengwe ngosawoti, futhi iphakheji evulekile izoqhubeka unyaka noma ngaphezulu uma nje kuhlanganiswa usawoti. Ukuze uwasebenzise, uthi uzowahlanza kahle futhi uwagcobe imizuzu emihlanu.
Igama nge-processing yokufaka izinto: phakamisa ukugxila phansi ngokuqinile. Ngenkathi ungafuni ukudlula futhi uhlukanise isikhwama, awufuni noma yiziphi izikhala zomoya ukuba zihlale noma, ngoba uma iphakethe lomoya lihlala, lizoba isayithi lokuqothulwa. - I-pricker (okubizwa ngokuthi i- pettinino e-Tuscany - idiski enezipikili eziningi ezincane eziqongelelwe kuso, esetshenziselwa ukugoba isikhala ngemuva kokugxila.
Ukupheka nezeluleko
I-Salame Toscano
Iphunga elimnandi kakhulu, elilongwe negalikhi, usawoti, kanye ne-spice encane.
I-Pancetta
I-agent yokugcoba ebaluleke kakhulu ezitsha eziningi.
I-Prosciutto Toscano
I-Tuscan ikwelapha ham ingenye yezinto ezijabulisayo zokuphila.
Finocchiona
Kuyafana ne-Salami, kodwa kunenjabulo enkulu nge-fennel.
La Salsiccia di Lucca
I-sausages yase-Classic yaseTuscan.
Ulwazi lokuthakazelisa, izindlela zokupheka eziningana, nezindlela zezempilo futhi. Kusuka kuLiLama Imfihlo Yomndeni.
[Ehlelwe nguDanette St. Onge ngoMeyi 26, 2016.]