Abincin nama shine mai ban mamaki, musamman ma a cikin fall lokacin da naman alade porcini sabo ne, amma wannan tasa mai dadi ne lokacin da aka yi tare da namomin kaza da yawa. Idan ba za ka iya samun sarƙoƙi mai sabo ba, ko kuma za a iya amfani da sauran kayan naman kaza, gishiri mai ƙanshi (irin su chanterelles / giroles ko morels).
[Edited by Danette St. Onge on 3/19/2016]
Abin da Kayi Bukatar
- 1 ounce / 25 grams dried porcini namomin kaza (game da 1/2 kofin, cushe)
- 1/4 kofin tare da 2 man shanu na tablespoons (unsalted, ko 3 tablespoons
- man zaitun da 1/4 kofin man shanu)
- 1/2 karamin albasa (peeled da finely sliced)
- 1 1/2 kofuna / 300 grams shinkafa (ƙananan hatsi, misali, Arborio ko Vialone Nano)
- 1/3 kofin busassun giya mai ruwan inabi (dan kadan warmed a cikin kwanon rufi a kan kuka)
- 1 quart / 4 kofuna waɗanda ruwa (simmering, ko naman sa broth, ko na bakin ciki
- bouillon )
- 1 kofin / 50 grams
- Parmigiano-Reggiano (freshly grated)
- Zabin: 1/2 kofin / 120 ml. nauyi cream
- 1 bunch faski (lebur-leaf, minced ganye)
- Gishiri mai kyau a gishiri don dandana
- Freshly ƙasa baki barkono dandana
Yadda za a yi shi
- Tsoma namomin kaza na porcini mai bushe a cikin kopin ruwan zafi na mintina 15.
- A halin yanzu, sare albasa a cikin 2 tablespoons na man shanu (ko 3 man zaitun na zazzabi) a kan matsakaici-zafi kadan. Lokacin da albasa ya sauya launin ruwan kasa, canza shi zuwa wani farantin ta amfani da cokali mai slotted kuma motsa shinkafa cikin man shanu (ko man) a tukunya. Sare shinkafa don mintuna kaɗan, har sai ya zama mai sutsi, yana motsawa kullum tare da cokali na katako don kauce wa danniya ko konewa.
- Koma da albasarta zuwa tukunya, motsawa a cikin giya, kuma ci gaba da motsawa har sai gishiri ya shafe, minti 1-2. Sa'an nan kuma motsawa a cikin ruwa na farko (idan kana amfani da ruwa mai haske, kuma ƙara game da teaspoon 3/4 na gishiri), kuma yayin da yake shawagi, sara da namomin kaza da kuma ragu da ruwa da suke sanyawa ta hanyar raguwa, kamar yadda zai iya ƙunsar yashi.
- Ƙara yankakken yankakken yankakken da kuma yunkurin yin ruwa zuwa shinkafa, sannan ci gaba da ƙara ruwa ko broth a ladle a wani lokaci, yana motsawa lokaci-lokaci. Da shin shinkafa ne al dente , kashe zafi, sauti a sauran gwanin man shanu, 1/2 kopin cakuda cakuda, cream (idan kana amfani da shi), kadan daga ƙasa barkono, faski, da gishiri mai kyau, don dandana. Rufe kuma bari a zauna na mintina 2.
- Ku bauta wa zafi, tare da sauran cuku cuku don sprinkling a saman.
- Wannan zai dace da haske mai haske, alal misali, Sangiovese de Romagna ko Valcalepio Rosso.