Wannan kyawawan abincin gine -gine na Croatian ko kuma zinariya ne daga shugaban Julia Jaksic, wani ɗan birnin New York City na hawan Croatian-American. Kara karantawa game da Jaksic, a ƙasa, bayan kwatance zuwa wannan girke-girke.
Tana son yin hidima a kan gado na polenta ko palenta a Croatian ( mamayar Romanian zai zama maɗaukaki, kuma), amma shinkafa mai dankali ko kwaikwayo na kwai yake aiki kamar yadda ya kamata. Kwatanta wannan girke-girke da Romanian Veal Stew tare da Recipe na Polenta.
Wannan kayan girke kayan kayan zaki na Bosnian Poached Apples (Tufahije) daga Jaksic zai kasance cikakke ga wannan cin abinci.
Abin da Kayi Bukatar
- 5 fam venison tara daga tsakiya, cubed cikin 1-inch murabba'ai
- 2 babban albasa albasa
- 4 yankakken finely tafarnuwa cloves
- 1/4 kofin man zaitun
- 1 babban leaf leaf
- 4 kofuna waɗanda abincin kaza ko ruwa
- 4 tablespoons mai dadi Hungarian paprika
- Salt dandana
- 3 tablespoons Vegeta
- 1/4 kofin peeled da sliced karas (na zaɓi)
- 1/4 kofin sliced namomin kaza (na zaɓi)
- 1/2 teaspoon barkono barkono
- 1/4 teaspoon barkono cayenne
Yadda za a yi shi
- Sanya cubes a cikin wani akwati ba tare da kwaskwarima ba tare da albasa, tafarnuwa, man zaitun, da kuma ganye mai ban sha'awa, tare da rufe filastik kuma suyi ruwan dare.
- Cire leaf bay da nama mai cin nama a kan matsanancin zafi a cikin batches ta amfani da tukunyar manya mai yawa ko babban tukunyar kayan aiki. Ya kamata a sami man fetur mai yawa daga yin iyo don haka nama baya tsayawa.
- Koma duk abincin nama da kowane juices da aka fitar da shi zuwa tukunya, da kuma ƙara kayan aiki ko ruwa. Ku kawo a tafasa, rage zafi da kuma sauƙaƙa a kan ƙananan, an rufe shi, tsawon kimanin sa'o'i 3, yana motsawa akai-akai, ƙara ƙarin samfuri ko ruwa, idan ya cancanta.
- Ƙara paprika da gishiri. Ci gaba da dafa don sa'a daya ko har sai naman yana da tausayi kuma ya fadi. Ƙara kayan lambu, karas da namomin kaza, idan amfani da su, da kuma baki da cayenne barkono.
- Ci gaba da dafa abinci har sai nama da kayan lambu suna da taushi. Ku bauta wa kan polenta, mai dankali ko manya.
Ƙari game da Chef Julia Jaksic
Jaksic ya taso ne a gidan sayar da kayan sausage a Milwaukee, yana yin gyaran alade da kuma ilmantarwa kafin ya shiga makarantar cin abinci.
Chef Jaksic yana da ban sha'awa. An haife shi ne a Milwaukee zuwa Mico Jaksic, daga asalin garin Karlovac dake Croatia, da Debra Widmer Jaksic, dan kasar Croatia.
Mahaifinsa ya kawo kullunsa da yayyafawa ta hanyar cin abinci a Amurka kuma ya bude Domines wani kayan aiki da ke da alaƙa da ƙwararraki da ke kula da kaya da rago, wanda har yanzu yana mallakar da kuma aiki.
Ayyukan farko da ya yi wa mahaifinsa shine ya kunsa nama da nama da kuma yin hamburger. Yayinda ya kai shekaru 12, tana yin gyare-gyaren aladun alade zuwa ƙananan ƙarfe na ƙwayar alade, da kuma yin sausages iri iri, ciki har da alade da jini.
Haka kuma ta taimaka wa sausages da naman alade ( pecinica ), da alade mai naman alade kamar na lardin Italiya.
Bayan kammala karatunsa daga Kwalejin Culon Bleu a Birnin Chicago a shekarar 1999, ta fara aikin sana'ar sana'a ga gidajen cin abinci mai cin gashi a ko'ina cikin jihohi.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 614 |
| Total Fat | 14 g |
| Fat Fat | 2 g |
| Fat maras nauyi | 6 g |
| Cholesterol | 0 MG |
| Sodium | 476 MG |
| Carbohydrates | 113 g |
| Fiber na abinci | 16 g |
| Protein | 16 g |