A porchetta alamar alade ce , mai gogewa, kuma yana daya daga cikin wuraren da ke cikin gari a tsakiyar Italiya . Kusan kowane kyakkyawan ko taro zai sami Porchettaro wanda yake sayar da sandwiches na kasuwancin brisk, da kuma sutura na sliced porchetta ga mutanen da suke so su dauki gida. Akwai manyan hadisai guda biyu, ɗaya Tuscan, da sauran daga yankunan Lazio, Umbria, da kuma Abruzzo Marche. Wannan girke-girke shine Tuscan.
Bada yawan adadin nama da lokacin da ake buƙatawa zai buƙaci, shirya wani porchetta ba wani abu wanda kawai ya yanke shawarar yin ba, kuma ya kamata ka yi ƙoƙari shi kawai idan kana da wani kwarewa tare da irin wannan dafa abinci. Kuma zaka buƙaci tanda mai girma ya isa ya ƙunshi alade. Italiyanci sukan yi amfani da tanda masu konewa na itace don wannan aikin.
Abin da Kayi Bukatar
- 1 alade, yin la'akari akalla 45 fam (20 kg), har zuwa 220 ko fiye (100 kg ko fiye
- Gishiri uniodized kilogram (5 kg)
- 2/3 laban (250 g) dukan peppercorns
- 3 1/3 fam (1.5 kg) dukan tafarnuwa cloves
- 3 1/3 fam (1.5 kg) yankakken
- Rosemary needles
- Sauran zafin zabi, wanda zai bambanta bisa ga kakar da porchettaro. Kowane mutum yana da asali na asiri, alal misali, bay ganye ko Rosemary.
Yadda za a yi shi
- Fara da scalding da alade boye da kuma scraping away bristles. Idan ka sayi alamarka daga mai buƙa (kamar yadda ya saba da mai sayarwa) zai yiwu an wanke. Idan ka tsaftace shi da kanka, saita sassan don wasu amfani. Wasu ƙwayoyi masu cin nama suna cinye hanta da kuma zuciya da kuma hada su da kayan yaji.
- Mataki na gaba shine a raba da alade, cire kasusuwa kasusuwa, kasusuwan kasusuwan, kabarin hagu, da kashin baya. Ka bar kwanyar a wurin, kuma, idan kana so, wutsiya.
- Yi wanke da bushe wurin. Rarraba da kayan ƙanshi a ko'ina a ko'ina cikin alade, tabbatar da cewa ta kai ga raguwa da kasusuwa da tsakanin tsokoki. Yi haƙuri, kuma cikakke, domin nasarar nasarar porchtta ya dogara ne da kayan yaji nama.
- Haɗa tare da sauran abubuwan sinadarai don cakuda kayan yaji. Tuscans ba su yi amfani da furen daji kamar yadda al'adun Italiya suka yi, wanda shine bambanci tsakanin su biyu.
- Ka sa yanke ta cikin sassan jikin alade kuma ka shafa cakuda mai yalwa a cikin wadanda aka yanke. Rarraba da kayan ƙanshi a ko'ina a ko'ina cikin alade, tabbatar da cewa ta kai ga raguwa da kasusuwa da tsakanin tsokoki. Yi haƙuri, kuma cikakke, domin nasarar nasarar porchtta ya dogara ne da kayan yaji nama. Hanyoyin da aka yanke a cikin fata zasu ba da damar maida suyi kamar yayan dabbobi, sa'annan zasu taimaka zafi su shiga.
- Yayin da kake shirya alade, dole ne ka hura tanda; Ya kamata ya zama zafi (360 zuwa 400 F, ko 180 zuwa 200 C).
- Saka alade a cikin tanda, a kan tarkon, kuma a kan wani kwanon rufi wanda zai yi kama da direbobi. Porchettari yana da lokutan sa'a na kowane sa'a na kowane kilogram 10 na alade, don haka alamar kilo 100 (220 fam na tsabtace) alade zai dauki sa'o'i 10 zuwa gasa.
- Bincika shi kuma baza shi lokaci-lokaci.
- An shirya kayan tagon lokacin da ƙwalwar ta juya kyakkyawar launin ruwan kasa mai launin ruwan kasa, kuma skewer da aka sanya a cikin zurfin tsokoki ya fito da tsabta.
- An yi amfani da sutura na Porchetta da sliced, ko dai dumi ko a cikin dakin da zafin jiki, tare da takalma, wanda yake da dadi sosai, kuma cikakke ne a matsayin gurasar gurasa ko a matsayin wasan kwaikwayo ko abincin abinci.
Rubutun porchetta, tun da yake dabba ne, zai bambanta daga wuri zuwa wuri a kan alade. Yankin kafada yana da wadataccen arziki, hamsan suna da sauri kuma sun fi tsayi, yayin da ciki za su kasance mai laushi da kuma fatter. A takaice, wani abu don kowane dandano.
Ginin? Red, kuma mai dadi, tare da kyakkyawan acidity don daidaita ma'aunin nama. Misalai? Bardolino, Dolcetto, matasa Chianti, Rosso Conero, da Negroamaro.