Wannan girke-girke da aka kira a lokacin da ake kira hare-hare, amma tun da yake nama mai wuya yana da wuyar samuwa a Amurka - kuma zai iya zama tsada sosai idan ka sami shi - an canza shi da nama na rabbit a wannan karbuwa. Idan, duk da haka, kuna da tushen nama, jin dadi don amfani da wannan maimakon. Kayan nama, a gaba ɗaya, yana da ɗan duhu, mai tsanani, da kuma gamier fiye da nama na nama, dan kadan kusa da cin nama a cikin dandano da kayan rubutu, yayin da nama ya zama nama ga nama.
Hakanan zaka iya yin wannan girke-girke tare da naman sa naman ko naman sauran nama a maimakon. Bazai da iri ɗaya ko dandano ba, amma har yanzu zai zama dadi!
Kafa wannan tasa tare da Amarone della Valpolicella Classico giya, irin su Masi Costasera.
[Yaba daga girke-girke ni'imar Victor Pena Guilera, Culinary Research & Innovation Manager, Pastificio Giovanni Rana, ya ci gaba da yin hulɗa tare da Masi Agricola giya daga yankin Valpolicella yankin ruwan inabi.]
Abin da Kayi Bukatar
- Ga Ragu:
- 2 tablespoons man zaitun (karin budurwa)
- 3 man shanu na tablespoons
- 2 karas a kan ounce (yankakken yankakken)
- 1-albasa albasa (yankakken finely)
- 1/2 ounce seleri (yankakken finely)
- 1 1/2 fam na rabbit (kashiless, nama na nama; raunuka masu ba da shawara)
- 5 oganci pancetta (ƙasa)
- 1/2 giya giya (ja)
- 1 bouquet garni (sage leaf, leaf bay, da rosemary)
- 8 diyyar tumatir puree (passata di pomodoro)
- 1 kofin ruwa
- 1 tsuntsaye gishiri mai kyau
- 1 tsuntsu baƙar fata (freshly grated)
- Ga fasin:
- 1 pkg. Giovanni Rana tagliatelle
- 10 oganci rabbit ragu
- 1 tablespoon man shanu
- 2 ociji Parmigiano-Reggiano cuku (freshly grated, don bauta)
- 1/4 zuwa 3/4 sabo ne
- 1 zuwa 2 tbsp. man zaitun (karin budurwa, don bauta)
Yadda za a yi shi
Don yin rag:
- Ƙara ƙaramin man zaitun marar budurwa a cikin babban kasusuwan ko Turaren Holland akan matsanancin zafi. Ƙara 1 tablespoon na man shanu da kuma lokacin da aka narke da kumfa ya subsided, ƙara karas, albasa, da seleri.
- Sare kayan lambu har sai daɗaɗa, kimanin minti 10.
- Ƙara KWARI a cikin wani saucepan, da zarar yana da zafi kara karas, albasa, seleri da saute dukkanin man shanu.
- Da zarar ka saute kayan lambu ƙara ƙasa nama da ƙasa pancetta kuma bari dafa na minti 10 zuwa 15.
- Ƙara jan giya kuma bari ya ƙafe, kimanin minti 1, sannan kuma ƙara bouquet garni zuwa tukunya.
- Ƙara tumatir mai tsarki, ruwa, gishiri, barkono, da kuma rage 2 man shanu dafa abinci da sauƙaƙe, an rufe, a kan zafi mai zafi na kimanin sa'o'i 5, ko har sai naman yana da taushi sosai.
- Cire da zubar da bouquet garni; sanya rago a yayin da kake yin taliya.
Don yin taliya:
- Kufa tagliatelle a cikin babban tukunyar ruwa mai tafasa salted na minti daya, sa'annan kuyi ruwa da kuma kara zuwa babban ɗayan ko tasa tare da 10 a cikin rago da man shanu da kuma fatar da gashi.
- Ku bauta wa, da kayan ado tare da furen furen da aka yi da shi tare da wani nau'i na man zaitun maras budurwa, tare da cakulan Parmigiano-Reggiano wanda ya kebe shi a jikinsa.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 1740 |
| Total Fat | 95 g |
| Fat Fat | 35 g |
| Fat maras nauyi | 38 g |
| Cholesterol | 614 MG |
| Sodium | 984 MG |
| Carbohydrates | 21 g |
| Fiber na abinci | 5 g |
| Protein | 182 g |