Ɗaya daga cikin mafi yawan abin da na fi so (kuma mafi sauki!) Girke-girke daga litattafan litattafina, narke: The Art of Macaroni and Cheese . Wannan girke-girke yana da gafartawa har abada. Ba ku da tsiran alade? Yi amfani da kaza? Babu Fontina? Yi amfani da launi mai laushi ko cheddar. Shin wadansu sun lalace alayyafo? Yarda shi kuma ƙara da shi a.
Bugu da kari, gabatarwar showstopping ya bar masu cin abincinku sosai gobsmacked. Kuna iya yanke shi kuma bari abinda ke ciki ya fadi, amma ina so in tsinkar da alade cikin ciki yayin da nada wasu daga cikin nama na nama da kirim mai tsami.
Sauran cheeses : Fontina da Gruyère suna yadu kuma sun fi amfani dasu don wannan girke-girke, amma suna jin kyauta don gwada cuku mafiya so. Mun fi son ƙarancin Gold Gold na Ford Ford ko Highway 1 Fontina, da Roth Käse MezzaLuna Fontina. Idan kana so ka gwada wani abu mai ban mamaki, zaki mai kirim mai tsami kamar Buttermilk Blue ko Cambozola zai yi kyau sosai.
Abin da Kayi Bukatar
- 1 5 laban kabewa (sukari ko wasu iri-iri masu ban sha'awa, ba mai lakabi ne)
- Salt
- Black barkono (freshly ƙasa)
- 1 tablespoon man zaitun
- 1/4 laban Italiyanci tsiran alade (alade, m)
- 4 ounces elbow macaroni
- 5 oganci Fontina (yanke cikin 1/4-inch cubes)
- 2 ounci Gruyère (yanke cikin 1/4-inch cubes)
- 3 suma (diced)
- 1 teaspoon Rosemary (yankakken sabo ne)
- 1 teaspoon
- thyme (yankakken sabo ne)
- 1 teaspoon Sage (yankakken sabo ne)
Yadda za a yi shi
- Yi amfani da tanda zuwa 350 ° F (176 ° C). Yanke kan'irar daga saman fam din a kusurwa 45-mataki, hanyar da za ku yanke bude kabewa don yin jigon jack-lantern, kuma a ajiye shi.
- Koma fitar da tsaba da kirtani kamar yadda za ku iya. Gishiri mai yalwa da barkono cikin cikin kabewa, kunna sama da baya, sanya shi a kan gurasar gauraye (tun lokacin da kabewa zai iya yin kuka ko kuka kadan), kuma gasa na minti 45.
- A halin yanzu, zafi da man zaitun a cikin wani sauté kwanon rufi a kan matsakaici zafi. Idan sausages suna cikin kwaskwarinsu, cire nama kuma zubar da casings. Crumble sausage nama a kananan chunks kuma dafa har sai da haske browned. Cire tsiran alade daga kwanon rufi tare da cokali mai slotted kuma an ajiye shi don kwantar. Yi watsi da direbobi, ko don karewa ko abin da ke da shi.
- Har ila yau, yayin da kabeji ya yi, dafa nama a cikin babban tukunyar ruwan tafasa salted har zuwa al dente. Cire ta cikin launi da kuma wanke tare da ruwan sanyi don dakatar da aikin dafa abinci.
- A cikin kwano, ku kwashe Fontina, Gruyère, tsiran alade, da taliya, da kuma kayan lambu.
- Da zarar an yi kabewa yin burodi, cire shi daga cikin tanda kuma cika shi da macaroni da cuku. Zuba cream akan cikawa. Saka sama a kan kabewa da gasa na sa'a daya, shan saman don minti 15 na ƙarshe don haka cuku a saman cika zai iya launin ruwan kasa mai kyau. Idan har yanzu cream din yana da mahimmanci da ruwa, ba da minti 10 a cikin tanda. Maganin na iya kumfa a kan bit, wanda yake lafiya.
- Idan kullun ya rabu a yayin yin burodi, kamar yadda ya faru a wani lokacin, ya zama godiya ku sanya shi a cikin tukunyar burodi da ci gaba da gasa kamar yadda al'ada.
- Yarda da kabewa don hutawa na minti 10 kafin yin hidima. Ka yi hankali ka motsa tasa, kamar yadda kabewa na iya zama mai banƙyama. Zaka iya bauta wa wannan tayi hanyoyi biyu: Yanke shi a cikin sassan kuma ku bauta musu, ko kuma kawai ya cire kayan da ke ciki da naman alade don kowace hidima. Ko dai hanya ne kawai dandy. Salt da barkono dandana.