Ukuhumusha ngokwezwi igama leli sobho lomdabu waseTuscan, elibizwa ngokuthi i- acquacotta , "liphekwe ngamanzi," okungenzeka ukuthi alizwanga kakhulu, kepha noma lilula futhi lishesha ukwenza, libuye licebile, linelisekile futhi linelisekile. Ikhumbuza indaba yakudala ye "isobho sebheyili," ngomqondo othile - isobho elinomagama ombi kakhulu, owenziwe nge-scraps kanye ne-surplus, kodwa ekupheleni kwesidlo esikhulu kunanani lezingxenye zalo.
Kuyinto, ngenhliziyo, isidlo se-rustic, esenziwe ngama-anyanisi abilayo emanzini (esikhundleni somhluzi) kanye nanoma yimiphi imifino ayitholakalayo, futhi yanikela ngezinhlayiya ezigcobile zesinkwa esinezinyosi ezifakwe amaqanda asePecorino asetshiswe ngamazinyo - indlela enhle yokusebenzisa up isinkwa esisezingeni esasiqine kakhulu ukudla. Isinkwa sasizothambisa esobho bese senza isidlo esikhulu. Izinguqulo zokuqala zalesi sobho kungenzeka ukuthi zilula njengoba u-anyanisi alayishwa emafutheni omnqumo, bese ekhishwa emanzini nge utamatisi omncane futhi akhonze phezu kwesinkwa esinesinkwa.
Akukhona iresiphi eyodwa yangempela ye-dish ngoba isenziwe nganoma ngabe yini esesandleni, ngakho-ke ukhululeke ukulandela inkathi kanye nezintandokazi zakho ukuze zifike ngenguqulo yakho. Eqinisweni, kukhona izinhlobo eziningi ze- soup " acacotta " kulo lonke elase-Central Italy, kodwa le nguqulo ethile ivela esifundeni saseMarmma esaseningizimu yeTuscany.
Le isobho yi- primo enhle (inkambo yokuqala) nganoma yikuphi ekwindla noma ebusika i-Italian dinner, noma ngisho nesidlo sasemini, kanye nesaladi nesinye isinkwa sezwe esinenhliziyo enhle.
Okuzokwenza
- 1/4 indebe yamafutha omnqumo
- 1 anyanisi ophakathi, ohlutshiwe futhi oceliwe kancane
- 2 Amaqabunga ahlanzekile aqoshiwe we-TB (kanye / noma amaqabunga ama-parsley noma amaqabunga ase-basil)
- Amaqabunga ama-4 amakhulu e-Swiss chard, i-lacinato kale, iklabishi yaseSavoy, noma yimuphi omunye omnyama, ohlaza okwesibhakabhaka, izimbambo zisusiwe futhi zilahlwe futhi zishiya cishe ziqoshiwe
- 1/4 indebe elibomvu iwayini
- 1 1/2 izinkomishi utamatisi puree (passata di pomodoro)
- 4 izinkomishi amanzi
- I-salt sea usawoti, ukunambitha (Ngisebenzisa amathisipuni amathathu)
- Umswakama omnyama omnyama omusha, ukunambitha
- 3-4 izinhlayiya zesinkwa sezwe esisezingeni eliphansi, okugcobekile kanye nokugcoba ngamunye ukuphela kwe-clove ye-garlic eluhlaza okhethiwe futhi okucucwe ngesigamu (1 isinkwa sesinkwa ngasinye). Uma ungenayo isinkwa se-stale, ungakwazi nje ukugcoba isinkwa esisha.
- Okuzikhethela: i-Pecorino Toscano esanda kukhishwa noma i-Pecorino Romano shizi, ngokukhonza (ungashiya lokhu ukuze wenze i-vegan recipe)
Indlela Yokwenza
Kuhhavini elikhulu laseDutch noma i-stockpot, ukushisa amafutha omnqumo phezu komlilo ophakathi. Engeza u-anyanisi osikiwe bese ugijima kuze kube yilapho usula futhi ulula ngegolide, cishe imizuzu engu-5-8.
Engeza amaqabunga e-celery aqoshiwe (kanye / noma amakhambi) nohlaza oqoshiwe oqoshiwe (bheka ngenhla ukuze uthole iziphakamiso). Saute kuze kube yimifino ifakwe, cishe imizuzu emibili.
Engeza iwayini uphinde upheke kuze kube yilapho iphunga elidakiwe lidlulile, cishe iminithi elingu-1.
Engeza i-puree ye-tomato namanzi.
Isizini ukunambitha ngosawoti kanye nopelepele. Letha esimweni, bese ubamba futhi ubamba phezu kokushisa okuphansi imizuzu engu-15-20.
Gcoba ama-stale (noma ahlanzekile) isinkwa. Gubha isinkwa ngasinye sesinkwa ngesinkwa segalikhi eluhlaza, uthathe isigamu, ngaphambi kokufaka uhlangothi olulodwa phansi kwesitsha ngasinye. Yidla isobho phezu kwesinkwa esinesinkwa, ake uhlale imizuzu engu-1-2 ukuvumela isinkwa ukuba sinciphise, bese uphakamisa isobho ngasinye ngesobho esivulekile sikaPecorino (uma uthanda) bese ukhonza.
Izinguquko namacebiso:
- I-saute eqoshiwe isilimo esidliwayo esinamagatsha anamanzi kanye nesanqante kanye ne-garlic egcotshwe kahle kanye no-anyanisi osikiwe, ukuze uthole ukunambitheka okucebile.
- Engeza iqanda eliboshiwe esitsheni ngasinye, phezulu kwesobho.
- Engeza ubhontshisi - njenge-cannellini (ubhontshisi bamaNavy) noma ama-chickpeas (ubhontshisi be-garbanzo) - isobho se-heartier.
- Engeza nje i-dash ye-soy sauce noma iMaggi ukukhulisa ukunambitheka kwesobho.
- Engeza omisiwe, ama-mushroom e-porcini aqoshiwe we-mushroom we-mushroom womhlaba.
- I-Parmigiano-Reggiano engena esikhundleni sePecorino.
- Sebenzisa imifino noma inyama yomhluzi esikhundleni samanzi ukuze uthole ukunambitheka okucebile. (Ngithola ukuthi iningi lama-ekotini, amasheya athengwe ngesitolo kulezi zinsuku, noma kunjalo, ziyingozi kakhulu ukuthi kungcono ukusebenzisa amanzi, hhayi kuphela uma wenza i- acquacotta !)
- Uma unezintambo zeParmigiano ezisele lapho uhlale uzigcina (Ngihlala ngigcina efrijini lami), leli lilungelo elihle lokuwasebenzisa! Hlanganisa ucezu olungu-1- noma 2-intshi emgqeni bese ulumisa kanye nazo zonke ezinye izithako, bese ususa bese ululahla ngaphambi kokukhonza. Lokhu kuzokwandisa ngempela ukunambitheka komhluzi wakho.