A Arewacin Italiya (da kuma Faransa, da kuma sauran sassa na Turai), turkey yana da wani ɓangare na abincin Kirsimeti mai yawa, amma tun lokacin da jama'ar Amirka ke bikin "Turkiyya", ko kuma, kamar yadda abokina Italiya suka kira shi, "La Festa del Tacchino "), a watan Nuwamba, za a iya amfani da wannan girke-girke na Italiyanci a matsayin madadin gaurayar dukan turkey yayin daɗa wani Italiyanci taɓawa zuwa tebur na godiya.
Yana da wani turkey breast-up turkey nono cike da namomin kaza, yanka naman alade, da kuma Parmigiano.
Yana da cikakkiyar bayani ga karamin taro, ga wadanda suke cike da ƙananan kayan abinci da / ko tanda, kuma ga wadanda zasu iya rayuwa a wurin da turkeys duka suke wuya a zo a watan Nuwamba.
Har ila yau, yana da mahimmanci da sauƙi don yin - wanda zai iya kasancewa mai albarka idan ka (da kuma ɗakin abincinka) an riga an buge shi tare da shirye-shiryen hutu.
Abin da Kayi Bukatar
- 5 gilashin man zaitun
- 2 karas (wanke da peeled)
- 2 stalks seleri
- 250 g. namomin kaza (kowane nau'i, tsabtace shi da sliced)
- 1 faski faski (sabo ne)
- 6 zuwa 8 lbs. nama turkey (1 dukan turkey breast, thinning)
- 250 g. ham (sliced)
- 1 matsakaici albasa
- 1 yayyafa ruwan inabi mai dadi (bushe)
- Gishiri mai kyau, don dandana
- 100 g. cuku (freshly grated Parmigiano-Reggiano)
- Freshly ƙasa baki barkono dandana
Yadda za a yi shi
- Finely dice 1 karas da kuma 1 celery stalk. Gasa 2 tablespoons na man a cikin wani nauyi-bottomed skillet a kan matsakaici zafi har sai da shimmering. Sauke da karas da seleri tare da namomin kaza da faski har sai kayan lambu suna da taushi, kimanin minti 10. Cire daga zafin rana.
- Yada wajiyar turkey a kan shimfidar wuri, rufe shi a hankali tare da yanka da naman alade, namomin kaza, da grammar Parmigiano. Sauka turkey sama a kusa da cika da kuma kariya tare da kyamarar dakuna (duba wannan bidiyon don umarnin akan yadda za a ɗaura turkey).
- Ƙarƙasa ƙarancin sauran karas da cakulan seleri da albasa. Ka kwashe sauran 3 tablespoons na man zaitun a ko'ina a kan ƙasa na manyan, zurfin sauté kwanon rufi da kuma watsa kayan lambu kayan lambu a hankali a kan man fetur. Sanya turkey a saman kayan lambu da kayan lambu da kuma sanya kwanon rufi a kan matsakaici-zafi.
- Brown da turkey yi nada kusan tsawon minti 5, juya tare da cokali na katako don launin ruwan kasa a kowane bangare. Ƙara ƙarar ruwan inabi a cikin kwanon rufi kuma ya ragu na kimanin minti 1, har sai ƙanshin giya ya watse, ya rushe kasa da kwanon rufi tare da cokali na katako domin ya kwashe duk wani launin launin ruwan kasa. Rufe kwanon rufi tare da murfi kuma bari simmer a kan zafi mai zafi na kimanin awa 1, duba sau da yawa kuma ƙara dan ruwa ko broth, idan ya cancanta. Cire murfin, ɗaga zafi zuwa matsakaici kuma dafa don karin minti 10, yana motsawa lokaci-lokaci. Bari zama minti 10 kafin slicing da bauta.
Bambanci :
- Mafi kyawun kyan gani shine alayan alade da nau'i na frittata, amma wasu haɗuwa masu haɗuwa sun haɗa da: prunes da naman alade, speck (smoked prosciutto) da radicchio, naman alade da cuku, ko kayan lambu da cuku.
- Don ƙarin kyautar yabo na turkey, gwada maye gurbin cikawa tare da kayan shagunan gargajiya da dukan cranberries, ko kuma cherries.
- Don wani abu ma sauƙi, zaka iya kawar da kayan shayarwa da kuma sauƙaƙe pesto (ko wani lokacin farin ciki, dandano mai dadi) a kan ƙirjin kafin kiɗa.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 1284 |
| Total Fat | 56 g |
| Fat Fat | 11 g |
| Fat maras nauyi | 23 g |
| Cholesterol | 520 MG |
| Sodium | 5,754 MG |
| Carbohydrates | 45 g |
| Fiber na abinci | 5 g |
| Protein | 147 g |