Yawancin mutane suna haɗuwa da goulash, kayan abinci masu kayan lambu da kayan lambu waɗanda ke da alaƙa tare da paprika, tare da Hungary da kuma tsakiyar Turai. Duk da haka, yana da mahimmanci da gargajiya a yankin Italiya na arewa maso gabashin Italiya, rustic, dutsen da ke da tsawo a ƙarƙashin mulkin Austrian (garin Bolzano, a lardin Italiya na Sudtirol, ya fito ne a Jamusanci, kuma Italiya ta haɗa shi kawai a ƙarshen duniya War I). Mutanen Austrians, ta biyun, sunyi yadda za su yi wannan abincin mai daɗi daga Hungarians.
Wannan kayan zafi mai sanyi, mai dadi yana da dadi lokacin da ake aiki tare da tukunya mai laushi mai laushi. Zaka iya bauta wa tare tare da ruwan inabi daya da kuka yi amfani da su a girke (wasu shawarwari don mafi kyau giya na ruwan inabi don amfani suna lura da girke-girke).
[Edited by Danette St. Sa'a]
Abin da Kayi Bukatar
- 1/4 kofin man alade
- 1 1/3 fam (500 g) albasa, peeled da sliced cikin zobba
- 2 fam (1 kg) naman sa naman, cubed
- 1 kofin (250 ml) bushe ja giya (duba shawarwari, a kasa)
- 1 tablespoon ja giya vinegar
- 2 tablespoons paprika
- 2 kofuna (500 ml) ruwan zafi
- 1 bay ganye
- 1 teaspoon cumin ƙasa
- 1/2 teaspoon dried marjoram
- 2 cloves tafarnuwa
- Zest of 1 lemun tsami
- A ruwan 'ya'yan itace da 1/2 lemun tsami
- 1 tablespoon na unsalted man shanu, a dakin da zafin jiki
- Gishiri mai kyau da gishiri da barkono baƙar fata, don dandana
Yadda za a yi shi
Gasa man alade a babban tukunya mai nauyi mai zurfi a matsanancin zafi kuma ƙara albasa. Saute, motsawa tare da cokali na katako, har sai albasarta sun yi laushi da kuma browned, game da minti 5-6. Tura da albasarta a tarnaƙi na tukunya da launin ruwan ƙanshi mai naman sa a cikin sarari a tsakiyar. Mix nama da albasarta tare kuma ci gaba da dafa abinci har sai launin ruwan kasa.
Dama a cikin giya mai ruwan inabi da ruwan inabin, ƙara gishiri don dandana, kuma simmer har sai da wasu daga cikin ruwa ya kwashe.
Yayyafa cikin paprika kuma ƙara kadan daga ruwan zafi. Rage zafi don jinkirta simmer, rufe, kuma simmer, sau da yawa, yayin da ake motsawa lokaci, don kimanin 1 1/2 hours. Ƙara ƙarin ruwa kawai idan ya cancanta, don kiyaye shi daga bushewa.
Lokacin da aka yi nama, cire albasa daga tukunya kuma ka hada su tare da kayan yaji, lemon zest, da man shanu. Koma gaurayar albasa da-cizon zuwa tukunya, da dama a cikin ruwan 'ya'yan lemun tsami, da kuma dafa mintoci kadan akan zafi kadan. Shirya kayan yaji don dandana da gishiri da barkono.
Ku bauta wa tare da gishiri mai laushi, mai dankali, ko tare da gurasa mai tsattsauran nama ko ƙwayar kwai, da kuma jan giya mai kyau, misali, Teroldego daga Trentino, ko Valpolicella Classico Superiore.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 578 |
| Total Fat | 28 g |
| Fat Fat | 11 g |
| Fat maras nauyi | 12 g |
| Cholesterol | 162 MG |
| Sodium | 169 MG |
| Carbohydrates | 21 g |
| Fiber na abinci | 4 g |
| Protein | 52 g |