Wannan kayan gargajiya na gargajiyar Easter ne daga garin Venosa, a yankin Basilicata na kudancin Italiya. Ko da yake " brodetto " na nufin "broth," ba kome ba ne kamar miya, ko da yake tasa ta ƙarshe ba ta zama bushe ba. Ya fi kusa da frittata : lambun tumatir da kayan lambu da aka rufe tare da ƙwaiye yalwa da aka haxa tare da cakuda pecorino da kuma gasa har sai an saita.
A al'ada an yi shi da katako mai hatsari, kayan lambu wanda ba sauki a cikin Amurka ba, saboda haka na canza shi a nan tare da bishiyar bishiyar asparagus, wani kayan lambu na springtime da nau'i-nau'i da kyau tare da rago mai kyau. Kaduna (ko kuma aƙalla, balagagge masu girma) suna yi kama da ƙwayar seleri amma suna da dandano da yawa kusa da abin da ake yi na artichokes. Kullun daji suna da yawa kuma sun fi sauki kuma suna kama da bishiyar asparagus. Don haka, don canza su a dandano, zaka iya amfani da zukatan artichoke kamar kayan lambu. Zaɓin naku naku ne! Idan kuna jin dadin samun damar samun bishiyar bishiyar bishiyar asparagus (suna da ƙananan ƙanana kuma suna da kama da bishiyoyin alkama), to hakan zai yi aiki mai ban mamaki a wannan tasa.
Wannan frittata zai zama babban jigogi ga tebur na Easter - yana kunshe da rago da kwai, al'adun Italiyanci na Istaliyanci wanda ke nuna sabuntawa da sake haifuwa, kuma yana da sauƙi da sauƙi a yi! Yana da babban abincin da za a yi gaba da shi kuma tun da za'a iya aiki a cikin ɗakin zafin jiki.
Abin da Kayi Bukatar
- 1/4 kofin
- man zaitun
- 1 dozin manyan qwai, wanda aka zalunta
- 1/2 kofin grated pecorino
- 3 tablespoons finely yankakken lebur-leaf
- faski
- 1 teaspoon lafiya gishiri a teku
- 1/2 teaspoon freshly ground black barkono
- 2 fam boned kafa na rago, a yanka a cikin 1-inch chunks
- 1 matsakaici albasa, peeled da thinly sliced
- 1 labaran tumatir plum tumatir (sabo ne ko gwangwani - drained idan amfani da gwangwani)
- 2 bishiyar bishiyar asparagus, da bishiyar bishiyar asparagus, ko zukatan artichoke (idan amfani da bishiyar bishiyar asparagus, ya kamata ka bar shi a taƙaice kafin amfani da shi a cikin girke-girke)
Yadda za a yi shi
- Preheat da tanda zuwa 350 F.
- A cikin babban kwano, yalwata qwai, cuku, faski, gishiri, da barkono. Ajiye.
- Gasa man zaitun a babban tukunya mai nauyi ko ƙananan Turawa a kan zafi mai zafi. Ƙara rago da albasa da kuma dafa, yana motsawa lokaci-lokaci, har sai naman nama ya yi launin launuka kuma game da rabi ya dafa game da minti 5.
- Dama a cikin tumatir da kayan lambu kuma ci gaba da dafa don minti daya.
- Canja wurin cakuda lambun da kayan lambu a cikin kwanon burodi (zaka iya amfani da babban suturar baƙin ƙarfe) wanda ya isa ya riƙe shi (da qwai), da kuma zub da yadun kwai a ko'ina a sama.
- Shake kwanon rufi don rarraba qwai a ko'ina a cikin dukkan nau'o'i da ƙuƙuka, to, kuyi gasa har sai an saita, game da minti 10.
- Ku bauta wa zafi ko a dakin da zafin jiki.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 368 |
| Total Fat | 25 g |
| Fat Fat | 9 g |
| Fat maras nauyi | 12 g |
| Cholesterol | 175 MG |
| Sodium | 343 MG |
| Carbohydrates | 7 g |
| Fiber na abinci | 3 g |
| Protein | 28 g |