Spätzle wani kayan gargajiya na Jamus ne wanda ya bayyana a cikin siffofin da yawa - wani lokacin ƙananan, wanda bai dace da gnocchi ba, wani lokacin, gajere, nau'in alade mai tsabta, kuma wani lokacin matsakaici, zagaye, nau'in nau'i mai nauyin nau'i mai tsauri. Fannonin sayar da kayan kasuwanci sun fi sau da yawa wannan nau'in karshe).
Kodayake suna da alamun da aka gano su tare da Jamusanci da kuma Austrian abinci, su ma suna da yawa a cikin karfi da Jamusanci rinjaye Jamus Italiya yankin Trentino-Alto Adige / Südtirol.
Yawanci an yi musu aiki a matsayin gefen tasa tare da naman alade, irin su gashi, sutsi, ko tsiran alade. Amma zaka iya bauta wa kansu a kan kansu kamar yadda zuciya mai sanyi, kwantar da hankali.
Wannan sauƙi mai sauƙi yana amfani da samfurori da aka samo asali, amma yana da wuyar yin sabbin sabbin kayan aikin hannu. Idan kana amfani da sabo, rage yawan abincin manna daidai - tabbas zaka buƙaci ka dafa sababbi kawai 1-2 minti max kafin fitarwa sannan kuma tossing a cikin kwanon rufi tare da namomin kaza.
Abin da Kayi Bukatar
- 2 tablespoons + 2 teaspoons man shanu
- 1 kananan tafarnuwa tafarnuwa (peeled da finely minced)
- 1 kananan shallot (peeled da finely minced)
- Gishiri mai zurfi (don ruwan dafa abinci mai gauraya)
- 1 naman kaza, tsabtace da sliced (zaka iya yin amfani da namomin kaza "na yau da kullum" ko kowane nau'i na naman kaza samuwa)
- 250 grams dried spaetzle / spätzle (ko wani dried kwai noodles)
- 1 kofin kirim mai haske
- Gishiri mai kyau da gishiri da barkono baƙar fata, don dandana
- 2 tablespoons finely minced faski ko chives, don ado (na zaɓi)
Yadda za a yi shi
- Sanya babban tukunyar ruwa, an rufe shi, don tafasa a kan zafi mai zafi (ga manya).
- A cikin babban kwanon rufi a kan matsakaici-zafi kadan, narke 2 tablespoons na man shanu. Ƙara tafarnuwa da shallot, ƙananan zafi zuwa ƙasa, kuma saute har sai da taushi da m, game da minti 1.5 - 2.
- Ƙara namomin kaza, ƙara zafi zuwa matsakaici-low, kuma saute har sai da tausasawa da dan kadan launin ruwan kasa, kimanin minti 3. Canja wurin namomin kaza a cikin kwano, rufe tare da murfi ko na'urar da ba a juya ba don ci gaba da dumi, kuma a ajiye shi.
- Lokacin da ruwan yake tafasa, ƙara kimanin 1 teaspoon na gishiri mai gishiri a sa'an nan kuma, lokacin da ruwa ya sake dawowa tafasa, fasin. Cook har sai kawai minti 2 da aka yi (bisa ga lokacin da aka nuna kan kunshin ko har sai kaɗan ne mai sauki, amma har yanzu akwai babban farin lokacin da ka ci wani ciwo na wani gwaji). Lokacin da yake a wannan batu, tsaftace shi da kuma wanke shi da sauri a cikin ruwan sanyi, sa'an nan kuma sake farfadowa sosai.
- Narke sauran 2 teaspoons na man shanu a cikin kwanon rufi akan zafi kadan kuma ƙara spaetzle. Ƙara gurasar namomin kaza, ƙara zafi zuwa matsakaici da kuma dafa, yin motsawa tare da cokali na katako ko spatula, har sai spatzle ya dan kadan launin launuka, kimanin minti 2. Ƙara tsami, ƙananan zafi zuwa ƙasa kuma dafa kawai har sai mai tsanani ta hanyar da cream yana fara ɗauka, kimanin minti 1. Sa'a don dandana da gishiri da barkono. Yi ado da faski da kuma / ko chives, idan amfani.
- Ku bauta wa nan da nan.
Kyakkyawar ruwan inabi zai zama Pinot Grigio daga Alto Adige yankin, Gewürztraminer ko Riesling.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 729 |
| Total Fat | 57 g |
| Fat Fat | 35 g |
| Fat maras nauyi | 15 g |
| Cholesterol | 165 MG |
| Sodium | 760 MG |
| Carbohydrates | 48 g |
| Fiber na abinci | 4 g |
| Protein | 12 g |