Taliya tare da Lobster Sauce

Wannan shi ne alamar lobster na asalin da ɗan'uwana Mark Cornaro yayi. Alamar Markus wani abu ne na musamman. Yi wannan miya a rana bayan da kake yin bikin lobster - ajiye waɗannan bawo da jikin! Ko dai sabon Ingila ko masu amfani da lobsters za su yi aiki a nan. Wannan abincin miya ne mai arziki, wanda aka ɗora tare da dandano lobster kuma yana aiki da kyau tare da gajere.

Abin da Kayi Bukatar

• 2 zuwa 4 ɗakunan lobster daga 1- zuwa 2-laban lobsters
• 4 gurasar man zaitun
• 2 dried chiles
• 4 cikakke
• tafarnuwa cloves
• 2 bay ganye
• 8 black peppercorns
• 3 cikakkun cloves
• 1 qt. pureed tumatir (gwangwani ne lafiya)
• 1/2 bunch faski
• 1/2 bunch sabo ne tarragon
• 1 gilashin gilashin kozo (ko wasu ƙananan ƙuƙasasshen ƙuƙumi)
• 1 harbe gilashin gwaninta
• Gishiri da barkono baƙi don dandana
• 1 lita manya (linguini ne mafi kyau)

Yadda za a yi shi

1. Cire ƙuƙwalwar goshi mai wuya daga jikin kunguwa da kuma jefar da su. Cire duk nama mai ciki daga jiki (akwai adadi mai kyau, a zahiri!) Kazalika da kore "mai tsayi," wanda shine hanta, da kowane daga cikin "murjani" mai launin ja, ko roe, idan akwai wani.
2. Saka dukan nama, murjani da kuma maida a cikin kwano kuma ajiye a cikin firiji.
3. Komawa zuwa ragowar lobsters, ganowa da kuma cire duk wani huhu da aka gano a ciki - sun kasance kamar nau'ikan maki kuma suna da haske da launin fata. Har ila yau, zubar da jakar da aka cika a ciki a gaban gaban maigidan.

1. A yanzu an tsabtace jiki mai laushi, ta farfado da bawoyi - amfani da kafafu na kafafu, kuttuka, da kullun kuma idan kana da su - a cikin ƙananan yanki kuma an ajiye su.
2. Saka man zaitun a cikin tudu da zafi a kan matsakaici-zafi kadan na minti daya ko biyu. Add da dried chiles da tafarnuwa kuma juya wuta zuwa matsakaici. Cook har sai tafarnuwa browns - Yi hankali kada ku ƙona shi!
3. Ƙara da bawo, peppercorns, bay ganye da kuma dumves cloves da kuma Mix da kyau hada. Juya zafi zuwa sama zuwa matsakaici-sama kuma dafa don minti 10, motsawa akai-akai.
4. Sanya babban tukunyar ruwa maras nauyi a kan mai ƙona zuwa tafasa. Wannan zai zama ruwan ku.
5. Yanzu ƙara macijin da kuma maizo zuwa gauraye lobster kuma haɗa da kyau don 5-10 seconds. Add da tumatir puree, tarragon da faski, to, ku rufe kuma ku kawo shi a simmer.
6. Bari wannan simmer na minti 20, sa'annan ka shafe kome a cikin tukunya ta amfani da mashar dankalin turawa. Yi wannan kuma a minti 45.
7. Idan sauya ya karu sosai, ƙara dan ruwa kadan. Kuna so shi ya zama ruwan sanyi fiye da ruwa, amma ya fi bakin ciki fiye da abin da kake tunanin shi a matsayin sauya; za mu ɗaukarda shi daga baya. Ku ɗanɗani gishiri, kuma ƙara kadan idan yana buƙatar shi.
8. A alamar minti 55, kashe zafi. Ciyar da miya ta hanyar colander cikin wani babban tukunya. Mash da abinda ke ciki sau ɗaya lokaci. Idan har kuna da gurasar abinci ko duck, kun yi amfani da shi. Ka jefar da bawo da sauran bits a cikin colander.
9. Yanzu zai zama lokaci mai kyau don fara dafa abincin ku.
10. Zuba rabin abincin sauya a cikin abincin abinci kuma ƙara kayan naman lobster, gilashi da kuma murjani, to sai kuyi har sai da santsi. Idan kana da nama mai yawa, ajiye wasu don garke alade.

1. Zuba abin da ke cikin kayan sarrafa abinci a cikin tukunya tare da sauran miyagun miya. Idan har yanzu yana da mahimmanci don ƙaunarka, ƙara dan kadan tumatir manna. Yi zafi a hankali don minti 5 kuma ku bauta. Yana da mahimmanci kada ku bar miya tafasa!
2. Kyakkyawan ruwan Spain ko Faransanci sunyi aiki tare da wannan sauya a lokacin rani, kamar yadda yake da pinot noir , Beaujolais ko Italiyanci Sangiovese .