Kwancen da muke so a yi amfani da shi a cikin wannan abincin ƙwanƙun kaji mai tsami shine Gristonzola cukuwan Italiyanci. Gorgonzola yana da matukar santsi, nauyin kirki wanda ya sa ya zama cikakke ga biredi.
Don taimakawa wajen shayar da miya mai tsami, bauta wa kaza mai tsami a kan farantin alkama, gurasa mai dankali, ko ganye sauteed .
Abin da Kayi Bukatar
- 2 ƙirjin kaza
- 1 tbsp. karin budurwa man zaitun
- 1/3 kofin farin giya
- 2/3 kofin cuku mai crumbled (game da 4 oz.)
- 3/4 kofin kirim mai tsami
- 1 tbsp. finely yankakken Italiyanci faski
Yadda za a yi shi
- Turar da aka yi wa tudu zuwa 375 F.
- Yanki kowane ƙwarjin kaza a cikin tsaka-tsaka ta tsakiya, samar da ƙirjin kaji biyu na kajin daga ƙirjin ainihin.
- A cikin kayan daji, mai zafin man zaitun a kan zafi mai zafi. Sada kaza, dafa minti uku a kowane gefe.
- Ƙara ruwan inabi kuma juya zafi zuwa ƙasa, simmering na tsawon minti 6 zuwa 8 har sai ruwan inabi ya rage ta rabi. Ƙara cuku mai tsami, cream, da faski.
- Saurara minti daya kuma saka kwanon rufi a cikin tanda na kimanin minti 10, har sai cream ya rage a cikin wani abincin miya.
Irin Gorgonzola
Gorgonzola ya zo cikin nau'i biyu, Dolce (mai dadi) da Piccante (Aged).
Gorgonzola Dolce yana da kirim mai tsami da ƙananan launuka masu launin shudi. Idan aka kwatanta da sauran nau'in cuku mai launin shudi, yana da dandano mai laushi, mai daɗi.
Gorgonzola Piccante (wanda ake kira Naturale ko Stagionato ) yana da rubutu mai zurfi, nau'in rubutu mai mahimmanci, amma wanda shine har yanzu mai tsami. Gorgonzola Piccante yana da ƙanshin da aka fi sani, wanda aka kwatanta shi a matsayin mai yaji da kuma kaifi. Yana da yawanci shekaru tsakanin watanni 6 zuwa 12.
Yaya Yayi Gorgonzola?
Garin Italiya wanda ake kira Gorgonzola ya zama wurin hutawa ga makiyayan gaji da dabbobinsu da suke tafiya zuwa dutsen kudancin dutse. Manoma na gida suna amfani da madara daga shanu don yin cuku.
Asalin asali, zane-zane a Gorgonzola ya fito fili daga nauyin na Penicillium mold a cikin kogo inda cuku ya tsufa. Wheels of Gorgonzola yanzu sun zama blue tare da masana'antun masana'antu da ake kira Penicillium gorgonzola .
Menene Irin Wine Wine Ya Kamata In Yi Tare Da Tare?
Kada ku dafa da giya don kada ku yi amfani da gilashi. Idan ba ku dandana mai kyau a gilashin ba, ba shakka ba za ku yi girke-girke ba. Duk da haka, wannan ba yana nufin dole ku ciyar da kudi mai yawa. Akwai wasu giya masu kyau, masu kyauta, musamman fata.
Don kirim mai tsami, Chardonnay zai iya zama kyakkyawan zabi. Chardonnay an kwatanta shi da cike da kayan kirki, kayan kirki wanda ya cika nau'i mai tsami.
Lokacin da shakka, mai kyau Sauvignon Blanc shine kyakkyawan zabi don dafa abinci. Ko kuwa, tun da wannan girke-girke yana amfani da Italiyanci Gorgonzola, zaka iya zabar wani ɗan Italiyanci (Chardonnay, Pinot Grigio) koyaushe.
Tambaya don shawarwari a shagon gidan giya. Suna da tabbacin samun ƙananan ƙaunatacciyar fata, marasa fata don bayar da shawarar.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 893 |
| Total Fat | 63 g |
| Fat Fat | 26 g |
| Fat maras nauyi | 23 g |
| Cholesterol | 281 MG |
| Sodium | 536 MG |
| Carbohydrates | 2 g |
| Fiber na abinci | 0 g |
| Protein | 73 g |