Wannan shi ne mai sauri, mai sauƙi-da-yin kuma m tumatir-cream miya tare da m, m-ruwan hoda. An yi zargin cewa yana da asalin Faransanci, kuma yana aiki mai girma tare da gnocchi na dankalin turawa ko siffar fasto. Zai kuma kasance da kyau tare da nau'i iri iri iri kamar ravioli ko tortellini.
Wannan babban girke-girke ne don ɗaukar hannunka lokacin da kake cikin rudani, ko kuma idan kamfanin da ba'a tsammani ya dakatar da shi. Yana da kyau sosai cewa babu wanda zai yi tunanin irin yadda ya zama mai sauki.
Yana da mahimmanci tare da yara, tun da yake yana da ban sha'awa da rashin rikitarwa.
[Edited by Danette St. Onge a ranar 26 ga watan Mayu, 2016.]
Abin da Kayi Bukatar
- 1 lita (400 grams) dankalin turawa gnocchi ko wani ɗan gajeren ɓacin siffar (irin su penne ko farfalle)
- 1/2 kofin (125 ml) tumatir miya (na gida ko adana-saya)
- 1 kananan clove na tafarnuwa (peeled da yankakken)
- 1/2 kofin (125 ml) nauyi cream
- Dash of g salt salt da kuma freshly ƙasa baki barkono, dandana
- 1/4 kofin (15 grams) Parmigiano-Reggiano (freshly grated)
- Garnish: lebur-leaf faski ganye (yankakken)
Yadda za a yi shi
- Ku kawo babban tukunyar ruwa da aka rufe da ruwa zuwa tafasa a kan zafi mai zafi, gishiri da shi, da kuma ƙara gilashi, gnocchi, ko wani ɗan gajeren nau'i na zabi.
- A halin yanzu, zafi da tumatir miya da tafarnuwa a cikin wani karamin saucepan. Lokacin da miyagun tumatir ya kai simmer, ƙananan zafi zuwa ƙasa, motsawa a cikin cream, da kuma zafi ta hanyar, da hankali kada ku bar miya ƙone. Yanayin sauya don dandana da gishiri da barkono kuma cire daga zafi.
- Lokacin da manya ta shirya, raɗa shi kuma a canja shi a cikin kwano. Dama a cikin miya da sabo mai suna Parmigiano-Reggiano , tossashi zuwa gashi manya da kyau, ado da faski, kuma ku bauta.
- Ko kuma, idan kuna so, canja wurin da aka baza ruwa (kada kuyi haka idan kuna dafa gnocchi) zuwa skillet kuma ku tura shi don minti daya ko haka tare da miya a kan zafi mai zafi kafin yin hidima.
Bambanci :
- Sauƙi miya mai sauƙi, amfani da albasarta maimakon tafarnuwa.
- Don ƙarin piquant, da ɗan miya mai sauƙi, za ka iya ƙara gwangwani na yankakken barkono mai dadi ( peperoncini ) zuwa tumatir tumatir a yayin da yake yaduwa da tafarnuwa.
- Tashi tare da wasu 'ya'yan karamar Basil sun fita maimakon faski lokacin bauta.
- Sa'a tare da ruwan hoda mai launin ruwan kasa maimakon baki, don adana launin ruwan hoda mai kyau.
- Don samfurin wuta, amfani da cuku maimakon nauyin nauyi.
Game da ruwan inabi tare, zan zabi wani haske mai haske a nan, tare da layin wani Galestro, wanda shine babban abincin Tuscan.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 369 |
| Total Fat | 13 g |
| Fat Fat | 8 g |
| Fat maras nauyi | 3 g |
| Cholesterol | 38 MG |
| Sodium | 160 MG |
| Carbohydrates | 49 g |
| Fiber na abinci | 3 g |
| Protein | 15 g |