Vitello tonnato - chilled, sliced ganyen a cikin tunawa-caper miya - yana daya daga cikin classic Italiyanci rani yi jita-jita kuma shi ne ma na gargajiya tsakiya na Ferragosto (Day zaton) abincin dare a Milan.
Abin da Kayi Bukatar
- 2 1/4 fam / 1 kg kyawawan nama, rushe
- 2 bay ganye
- 3
- cloves (zaɓi)
- Wasu 'yan sage sun fita
- 1 haƙarƙari na seleri, thinly sliced crosswise
- 1 kwalban ruwan inabi mai bushe
- 6 salted
- anchovies (nau'in gwangwani, wanda aka sayar da dadi)
- 3 qwai
- Kwancen da aka yiwa gishiri ko gishiri sun rushe shi, sun wanke kuma sunyi kyau (a cikin ruwa na tsawon minti 10 zuwa 15 idan gishiri ya cika)
- 3/4 laban / 320 grams tuna a cikin man zaitun
- 1/2 kofin (kimanin).
- man zaitun
- 1 tablespoon farin giya vinegar
- Juice na 1 lemun tsami
- Gishiri mai kyau a gishiri don dandana
- Yi ado tare da haushi, wasu kayan lemun tsami, da sprigs na faski
Yadda za a yi shi
- Sanya saɓo mai kyau a babban tasa, ba tare da kwari ba tare da ganye bay, cloves, sage, da seleri su zuba ruwan inabi akan shi. Rufe kuma kuyi a cikin firiji don awa 24, juya naman lokaci lokaci.
- Kashegari, canja wurin nama zuwa tanda Holland. Sanya kayan kayan yaji da seleri daga ruwan inabi, to, ku kara ruwan inabi zuwa tanda Holland, da ruwa mai yawa don rufe nama.
- Gishiri gishiri da tukunya da simmer nama don 1 hour.
- A halin yanzu, wanke, sikelin da kashi da tsoho.
- Lokacin da sa'a ya tashi, ƙara tsofaffin tarkon a cikin tukunya kuma ci gaba da simmering na minti 30; Ya kamata a ragu da ruwa ta rabi.
- Sanya qwai a cikin karamin tukunya tare da 1 inch na ruwan sanyi don rufewa. Ku kawo ruwa kawai zuwa tafasa, sa'annan ku rufe tukunya, cire shi daga zafin rana, kuma ku zauna na minti 10 don kuyi tafasa. Cire da qwai, kuyi su a karkashin ruwan sanyi, sa'annan su bari su zauna a cikin ruwan sanyi don 'yan mintoci kaɗan har sai da jin sanyi don kwasfa.
- Rarrabe yolks daga fata (ba za a yi amfani da fata ba a wannan girke-girke, zaka iya saki su ko sanya su don wani dalili).
- Kurkura, bushe, kuma finely mince da capers.
- Lokacin da naman ya zama naman alade, cire shi daga zafin rana da kuma yayyafa broth a cikin kwano.
- Canja wurin jigon bindigogi zuwa tsabta mai tsafta mai tsabta sannan ku danna su ta hanyar da ita, tare da tuna da kuma gwangwani mai yayyafi, a cikin wani kwano.
- Dama a cikin kwalba, man zaitun, da vinegar, da kuma ruwan 'ya'yan lemun tsami, sa'an nan kuma tsar da miya don ku dandana tare da wasu daga cikin kayan da aka ajiye.
- Lokacin da kullun ya warke, yayata shi kuma ya sa yankakke a kan ɗaya ko fiye da ɗayan. Yada da miya a kan nama, da kayan ado da kayan lemun tsami, da sassan, da faski. Ku rufe su da filastik kuma kunsa su cikin firiji kafin yin hidima.
- A giya? A Valcalepio Bianco zai yi kyau, kamar yadda Lugana zai yi.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 870 |
| Total Fat | 74 g |
| Fat Fat | 14 g |
| Fat maras nauyi | 48 g |
| Cholesterol | 236 MG |
| Sodium | 261 MG |
| Carbohydrates | 2 g |
| Fiber na abinci | 1 g |
| Protein | 46 g |