Basil yana da yawa a ƙarshen lokacin rani, kuma idan kuna neman hanyar da za a adana shi, to, yin babban tsari na pesto da kuma daskarewa da karin ita ce hanya mai mahimmanci don fadada wannan arziki, dandano mai zafi a cikin farkon kwanakin kaka.
Yawancin da mafi yawancin duniya suka sani a matsayin "pesto" guda ɗaya ne kawai, a gaskiya, daya daga cikin nau'o'i marar iyaka. "Pesto" na nufin "pounded," daga kalmar verb pestare ("zuwa laban"), saboda hanyar da aka saba da shi don yin pesto (da kuma abin da masu yawa da ke dafa har yanzu suna rantsuwa da shi) shine a lalata abubuwa masu sinadarai - cakuda mai ganye, gishiri, tafarnuwa, man zaitun, cuku, da kuma wasu lokuta kwayoyi - tare da turmi da pestle don samar da wani manna, wanda za a iya kwantar da shi da wasu ruwa, vinegar, broth ko verjuice don samar da wata miya. Kuma ba kawai wata miya don taliya, amma ga kowane irin abinci. Asali na irin wannan nauyin ya dawo dashi har zuwa ga Romawa na d ¯ a, wanda ya sanya fasto da ake kira moretum don cin abinci tare da gurasa.
Mafi shahararrun dukkan pestos, Fasto-style-pesto, ya samo asali ne daga yankunan bakin teku na Liguria, inda aka saba yin amfani da wannan cakuda ne da cakuda Parmigiano-Reggiano cuku da Pecorino, kuma suna cinye tare da korafin da aka yi da shi (tsawon lokaci, m, flattish taliya kama da tagliatelle ) ko sabon kayan , wani ɗan gajeren, chewy twisted taliya - tare da yankakken dankali da kore wake dafa shi tare da taliya da dukan kunna tare da pesto miya.
A kudancin kasar Faransa na Provence, anyi irin wannan abincin da aka kira pistou - babban mahimmanci shine cewa ba ya dauke da kwayoyi kwayoyi ko cuku.
Bisa ga al'ada, kamar yadda aka saba da girke-girke na Italiyanci, akwai tabbas iri iri kamar yadda akwai masu dafa, amma ni kaina na zaɓi rabin abincin Parmigiano da Pecorino don kyakkyawan ma'auni da ke ba tsakanin Parmigiano da Tangy-tart Pecorino.
Tare da irin wannan sauƙi, abincin da ba a dafa shi, yana da muhimmanci a yi amfani da freshest da kuma nau'ikan sinadarai mafi girma - mai kyau, karin budurwa man zaitun, kwayoyi masu kyau (kauce wa tsire-tsalle, zagaye, tsalle-tsire-tsire-tsalle daga Dabbobi na Sinus pinus armandii , wanda zai iya haifar da ciwo, amma rashin tausananci, "ciwon baki", wanda zai iya barin ɗanɗana mai gishiri mai kyau, a cikin bakin ku har zuwa makonni biyu, kuma yana neman tsayi, tsantsa, mai launin Pine kwayoyi, kamar na Amurka da girma da kuma Italiyanci-girma iri, wanda ba sa "bakin bakuna"), Parmigiano-Reggiano na gaskiya (duba wannan labarin don ƙarin bayani game da yadda za a iya ganin ainihin cinikin) da Pecorino, da tafarnuwa.
Game da kayan aiki, ba na cikin 'yan sansanin masu suturawa. Na yi ƙoƙari na yin fasto a cikin turmi da pestle, tare da mezzaluna , tare da kayan sarrafa abinci, tare da na'urar kwantar da hankalin hannu, kuma na fi son hanyoyin biyu. Harshen sutura-da-pestle ya kasance mai tsalle sosai don dandano. Ina son hanyar mai sauƙi mai matsananciyar ƙazantawa kuma yana ba da jin tsoro ga karshe.
Abin da Kayi Bukatar
- 2 kofuna waɗanda suka ci gaba da wanke ganye, wanke da kuma bushe sosai (toshe su da busar takarda, idan ya cancanta)
- 2 tablespoons Pine kwayoyi (duba bayanin kula a sama game da Pine kwayoyi)
- 2 matsakaici tafarnuwa cloves, peeled da yankakken yankakken
- 1/4 teaspoon gishiri mai kyau
- 1/2 kofin karin man zaitun manya
- 1/4 kofin grated
- Parmigiano Reggiano dandana (a
- Kayan ƙwaƙwalwar ajiya yana aiki sosai saboda wannan, saboda yana ƙusar cuku sosai don ta narkewa nan da nan lokacin da ya taɓa zafi ko taliya da ruwa mai dafa)
- 1/4 kofin grated Pecorino (Romano ko Sardo)
Yadda za a yi shi
Sanya basil, Pine kwayoyi, tafarnuwa, da gishiri a cikin abincin abinci da bugun jini har sai an tsabtace shi a cikin sutura.
Canja wuri zuwa karamin tasa da motsawa a cikin man zaitun har sai a haɗu.
Dama a cikin cheeses har sai cakuda ya kasance daidai.
Bayanan kula don bautawa: Idan kana aiki a kan taliya, tabbatar da rike da abincin dafa abinci na ruwa, da kuma kara da ruwa zuwa gafaran dafa tare tare da sauye-sauye, don rage shi, narke cheeses kuma taimakawa ya bi zuwa taliya.
Ƙara kawai kadan a lokaci guda. Ku bauta wa tare da ƙarin cuku cuku a teburin, idan an so. Ina so in ƙara ƙwayar sabon tumatir ko tumatir tumatir, yayin da nake hadawa da sauye-sauyen pesto tare da taliya.
A Liguria, ana yin amfani da pesto a kan dogon lokaci, kofaccen manya ko ɗan gajeren lokaci, tare da dankali da koren wake wanda aka dafa shi cikin tukunya tare da taliya. Wannan ake kira pesto "avvantiaggiato" (pesto tare da amfani) ko pesto "ricco" (arziki pesto) .
Bayanan kula don ajiya: Za ka iya adana kullun, da kayan da zazzabi na man fetur maras budurwa, a cikin akwati gilashin iska a cikin firiji don har zuwa mako daya. Sauke karin kayan kwasfa a cikin kwasfa na katako, sa'an nan kuma canja wurin cubes na daskararren pesto zuwa zanen daskarewa don zauren ajiya mai dorewa. Wannan hanya, zaka iya ɗaukar nauyin fasto guda daya ko biyu, idan ana so.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 227 |
| Total Fat | 18 g |
| Fat Fat | 4 g |
| Fat maras nauyi | 11 g |
| Cholesterol | 6 MG |
| Sodium | 162 MG |
| Carbohydrates | 15 g |
| Fiber na abinci | 7 g |
| Protein | 7 g |