Sau da yawa wani Pissaladiere mai ban mamaki yana da rikici tare da pizza, abin da yake da banbanci kuma suna da bambanci, Pissaladière mai ban sha'awa ne, albasa albasa da itacen zaituni, anchovies, da kuma shahararrun shahararrun daga yankin kudancin Provence amma yana da mashahuri yayin da za ku sami shi a kan sayarwa a ko'ina cikin Faransanci kuma ya ci gaba.
Ana amfani da tart a hanyoyi daban-daban, a matsayin abincin abincin rana, a cikin guda ɗaya kamar abincin abun ciye-ciye ko a cikin wani abincin rana kuma an yanke shi zuwa kananan ƙananan murabba'i kuma yayi aiki a matsayin canape ko appetizer. Ana daukar nauyin yanki na Pissaladiere abinci mai sauri wanda ke kawo sabon ma'anar kalma.
Abin da Kayi Bukatar
- 2 teaspoons man shanu
- 6 albasa rawaya, yankakken
- 2 teaspoons demerara sugar (raw sukari)
- 1/4 teaspoon gishiri
- 1/4 teaspoon barkono barkono
- 1/2 teaspoon dried thyme
- 2 teaspoons
- balsamic vinegar
- 1 sheet Puff irin kek, thawed
- 20 bindigogi na tsofaffin gwangwani, drained
- 20 zaitun man zaitun a cikin man fetur, sun ruguje
- 2 teaspoons karin budurwa man zaitun, zai fi dacewa Faransa
- 2 teaspoons sabo ne thyme (yankakken)
Yadda za a yi shi
Turar da aka yi da ita zuwa digiri 350.
Narke man shanu a cikin babban skillet akan matsanancin zafi. Ƙara albasarta da kuma kasancewa da sukari da sauté, sau da yawa suna motsawa, har sai da albasarta ya zama m kuma ya fara juya zinariya a wannan batu, yi hankali kada ku ƙona albasarta don wannan zai iya barin dandano mai zafi sosai.
Yayyafa dafa albasa da gishiri, barkono, da thyme. Dama da cakuda kuma canja wurin skillet zuwa tanda da aka rigaya.
Cook don minti 20-30, sau da yawa motsawa, har sai da albasarta suna wankewa, suna da taushi, kuma suna da tsaka-tsakin zinariya a ko'ina, sake bincika konewa.
Ƙara vinegar a cikin minti 5 da suka wuce na dafa abinci. Cire daga albasarta daga cikin tanda kuma ka ajiye su don kwantar da hankali yayin shirya fasin ga pissaladiere.
Girma tasa zafi zuwa 425F.
Latsa fashewa a cikin gwangwani a kan rabi na 12 a cikin takarda na 18-inch, gina shi a kusa da gefuna.
Yada fasin tare da albasa, da barin 1 inch na kullu da aka gano a gefen gefen kudan zuma. Shirya magunguna da 'ya'yan zaitun a kan pissaladière a cikin kullun gishiri don sanya kayan zaitun a cikin kowane zane-zane don yin tart.
Gasa tart na tsawon minti 15 zuwa 25 a tsakiyar wutar tanda har lokacin da fasin ya fadi, ya juya da zinari, kuma ya shafe.
Cire pissaladière daga tanda kuma yayyafa man zaitun da sabo ne da ke cikin fadin tart. Yanke shi a madauri kuma kuyi dumi sosai ko a dakin da zafin jiki. Don shiga cikin akwatin abincin rana ko don yin wasa, bar su tafi sanyi amma kada a saka a cikin firiji don wannan ya mutu da dandano.
Bayanin Cook: Yi hankali don dafa albasa a hankali. Ɗaya daga cikin ƙananan albarkatun za su ba da dukan girke-girke mai dandano mai zafi.
Wannan pissaladière girke-girke ya sa goma bukatun.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 291 |
| Total Fat | 16 g |
| Fat Fat | 4 g |
| Fat maras nauyi | 5 g |
| Cholesterol | 40 MG |
| Sodium | 190 MG |
| Carbohydrates | 22 g |
| Fiber na abinci | 2 g |
| Protein | 14 g |