A cikin Harshen Girka: za a iya cewa: za-VET-see meh-MAH ar-NEE-ganiyoh
An yi amfani da kayan yiofaitsi sau da yawa tare da naman nama - naman sa da rago ne mafi mashahuri, amma wannan girke-girke da lambun ƙasa yana da farin ciki da sauƙi akan kasafin kuɗi.
Yiouvetsi shi ne irin tukunyar da aka yi amfani da shi a Girka, amma ana iya yin hakan a cikin kowane tukunyar burodi ko tanda.
Tsarin girke-girke na kiran kritharaki na gargajiya (kozo pasta), amma yana aiki tare da sauran nau'i na taliya.
Abin da Kayi Bukatar
- 1 laban na lambun ƙasa
- 2 tablespoons + 2 tablespoons na man zaitun
- 1 matsakaici rawaya ko farin albasa, finely yankakken
- 1 1/2 gwangwani na yankakken ko tumatir tumatir
- 1/2 kofin ruwa
- 2 stalks na seleri, yankakken
- 1 bay ganye
- 1 1/2 kofuna na
- orzo taliya (ko wasu kananan taliya)
- 4 kofuna na tafasa kaza broth ko stock
- gishiri a teku
- Zabin: freshly ground black barkono dandana
- 1 bunch of sabo ne faski, yankakken
- Zabin: grafa kefalograviera (ko sauran cuku mai tsami)
Yadda za a yi shi
A matsanancin zafi, launin ruwan rago a 2 tablespoons na man zaitun, ta amfani da cokali mai yatsa don raba nama a cikin kananan guda. (Lura: saboda lambun ƙasa yana da taushi fiye da naman sa naman gari , ka kula kada ka dame shi idan ka farke.)
Lokacin da nama ya yi launin launin fata kawai zuwa ma'anar da ba ta kalli ja, canja wuri zuwa colander da lambatu.
A lokacin zafi mai zafi, sauté yankakken albasa a cikin 2 tablespoons na man zaitun. Lokacin da albasa ya juya ya canzawa, ya motsa cikin raguna, tumatir, 1/2 kofin ruwa, seleri, leaf bay, 1 teaspoon teaspoon na gishiri, da teaspoon 1/4 na barkono.
Lokacin da ya kai ga tafasa, rufe da rage zafi zuwa simmer, dafa abinci na minti 20. Ku ɗanɗana kuma ƙara ƙarin gishiri da barkono zuwa ga zaɓi.
A cikin wani saucepan, kawo broth kaza ko stock zuwa tafasa.
Yi amfani da tanda zuwa 390 ° F (200 ° C).
Cire leaf leaf, da kuma canja wurin cakuda nama a gishiri mai greased ko tanda-lafiya casserole tasa. Ƙara kayan da ke ciki ko broth, da kuma motsa a cikin taliya.
Cook aka gano a cikin tanda a 390 ° F (200 ° C) na kimanin minti 40, har sai an yi naman alade kuma kusan an shayar da ruwa. Jira sau ɗaya ko sau biyu a lokacin dafa abinci.
Cire tukunya daga tanda kuma ya rufe tawul din auduga na minti 20 (don sha ruwan haɗari).
Sanya a cikin faski sabo kafin yin hidima, da kuma ƙara wani zabin da aka zaba na cuku.
Sakamakon: 4 - 6 na abinci na lambun ƙasa tare da taliya
Sauya tare da Naman Ƙudan zuma: Ka bar fitar da seleri, ganye mai baƙo , kaza ko kaza da kuma canza shi tare da tsirrai 4-5, 1 itacen kirfa, da naman naman alade.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 397 |
| Total Fat | 20 g |
| Fat Fat | 7 g |
| Fat maras nauyi | 9 g |
| Cholesterol | 71 MG |
| Sodium | 609 MG |
| Carbohydrates | 28 g |
| Fiber na abinci | 2 g |
| Protein | 25 g |