Wannan kirim mai tsami da kuma ganyaye da aka yi da rigatoni kullum yana da kyau, kuma yana da sauƙi fiye da kowane lasagna na dafa. Abubuwa na sirri sune mascarpone kuma, abin mamaki, cuku (maimakon ricotta).
Ma'anar yin amfani da cukuran kirki ya fito ne daga mahaifiyata, wanda ke amfani da lasagna tare da cuku mai laushi saboda ba ta sami kyakkyawan ricotta ba. Ko da yake ricotta mai girma yana da sauƙi don samun kwanakin nan, cuku har yanzu cikakke ne ga wannan gurasa. Sakamakon shine mai tsin zuma, mai taushi, mai laushi da gaske.
Wannan girke-girke rigatoni kuma yana kira ga fontina, maimakon mazzarella. Fontina yana da karin abincin, musamman ma Fontina D'Aosta mai kyau wanda aka sayar a shagunan shayi, kuma yana da ɗan gajeren ƙarancin da ya fi mozzarella.
Abin da Kayi Bukatar
- 1 launi ziti (ko kuma rigatoni pasta)
- 2 gurasar man zaitun
- Zaɓin: 12 aunuka Hanyoyin sausage na Italiyanci (cikakke sosai ko raw, a yanka a cikin 1/2-inch yanka)
- 2 manyan cloves tafarnuwa (yankakken finely)
- 14 zuwa 15 ounce tumatir miya
- 26 zuwa 28 bishiyoyi tumatir (yankakken yanki, irin su nau'in Pomi)
- 1 teaspoon oregano
- 1 kofin Basil (yankakken sabo da yankakken)
- 1 launi gida cuku (ƙila, kananan curd)
- 2 qwai babba (raɗaɗa)
- 1 1/2 kofuna waɗanda Parmigiano-Reggiano (ko Grana Padano, grated)
- 8 barci mascarpone
- 8 oganci Fontina cuku (a yanka a cikin 1/2-inch cubes)
Yadda za a yi shi
- Preheat tanda zuwa 350 F.
- Ku kawo 4 quarts na ruwa don tafasa a kan high zafi. Dama cikin 1 tablespoon gishiri da taliya. Cook, motsawa sau da yawa, har sai gurasar fara farawa amma ba a dafa shi duk tsawon lokacin zuwa 7 zuwa 8 minutes. Lambatu taliya.
- Rashin man fetur a cikin rami mai zurfi 12 inch ko mafi kyau duk da haka tukunya (ƙasa da sauƙi). Add tsiran alade kuma dafa har sai da kyau browned. Ƙara tafarnuwa da saute kasa da minti daya kafin ƙara tumatir miya, tumatattun tumatir, da oregano. Yi sauri sauri don minti 10. Kashe zafi, motsa cikin basil.
- A cikin matsakaicin kwano whisk tare gida cuku, qwai, da kuma 1 kofin na Parmigiano .
- A cikin tukunyar burodi na 13x9-inch, hada cakuda tare da cakuda cakuda. Yi kyau don hada. Ƙara mascarpone da 3/4 daga cikin fontina cubes, har yanzu suna motsawa da kyau don gashi duk nau'o'i a ko'ina.
- Ƙara 3 kofuna na tumatir miya, yin motsi da kyau don haɗakar da miya a ciki.
- Yada sauran miyagun tumatir a ko'ina bisa saman taliya. Yayyafa sauran sauran fayilolin da suka rage 1/2 kofin Parmigiano a saman.
- Rufe tasa tam da tsare da gasa tsawon minti 30.
- Cire buro da kuma gasa na minti 40, har sai cuku ya yi ta daɗa.
- Cool na minti 25 kafin yin hidima.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 598 |
| Total Fat | 28 g |
| Fat Fat | 12 g |
| Fat maras nauyi | 12 g |
| Cholesterol | 155 MG |
| Sodium | 890 MG |
| Carbohydrates | 52 g |
| Fiber na abinci | 6 g |
| Protein | 34 g |