Dalili na abincin Italiyanci - taliya, saboda sauki kuma a lokaci guda sophistication yana da kyau a duk faɗin duniya. Za a iya samun zaɓuka don dafa wannan tasa. Ƙara nama, namomin kaza, abincin teku , da kayan lambu da kayan yaji a cikin bambancin daban-daban, zaka iya samun sabon sabo, ba mai da hankali da kuma dandana tasa.
Yau za muyi la'akari da yadda za'a shirya takarda tare da namomin kaza a cikin miya mai tsami da kuma bayar da tasa tare da kaza.
Recipe ga taliya da porcini namomin kaza a creamy miya
Sinadaran:
- manna fetuchini - 270 g;
- fararen namomin kaza - 270 g;
- cream - 390 ml;
- albasa farin - 75 g;
- tafarnuwa - 2-3 cloves;
- lemun tsami - 0,5 guda;
- faski - dandana;
- man shanu - 55 g;
- man zaitun Ƙari mai tsarki - 75 ml;
- black barkono barkono - 10 g ko dandana;
- gishiri - dandana.
Shiri
White namomin kaza rabu da mu datti tare da adiko na goge baki, ba tare da rinsing da ruwa, kuma shred ta matsakaici-sized yanka. Gasar albasa da tafarnuwa an tsabtace kuma an kashe su sosai.
A cikin wani saucepan tare da ruwa, tafasa da fettuccine manna zuwa "al dente" jihar. Kar ka manta da kafin ku gishiri da ruwa kuma ku kara nau'i biyu na man zaitun. A kan shirye-shiryen mun jefa manna a cikin colander, yana barin kimanin miliyoyin milliliters na broth. Za mu bukaci shi a nan gaba.
A cikin kwanon ruɓaɓɓen frying, dumi man zaitun da man shanu, sa albasa da tafarnuwa da aka shirya da kuma wucewa har sai zinariya. Sa'an nan kuma jefa cikin namomin kaza kuma toya don kimanin minti bakwai. Muna zuba a cikin cream da dammy, stirring, don minti huɗu.
Yanzu mun saka a cikin kayan naman gishiri mai yalwa, ƙara yankakken yankakken gishiri, barkono baƙar fata, ruwan 'ya'yan lemun tsami, zuba a cikin broth daga taliya sannan sannan kuma da sauran minti kadan a karkashin murfi a cikin karamin zafi.
Muna bauta wa naman alade tare da namomin kaza na porcini a cikin tasa mai zurfi. Bon sha'awa!
Italiyanci taliya tare da kaza da namomin kaza a cikin kirim mai tsami
Sinadaran:
- manna - 290 g;
- filletin kaza - 590 g;
- Zakaran - 310 g;
- cream tare da mai abun ciki na 33% - 110 ml;
- albasa - 75 g;
- tafarnuwa (idan an so) - 2 cloves;
- Parmesan - dandana;
- a cakuda Provencal bushe ganye - dandana;
- farin ƙasa barkono - dandana;
- sabo ne ganye na Basil, Dill da faski - dandana;
- gishiri - dandana;
- man zaitun - 90 ml.
Shiri
Da farko, bari mu dafa har sai manya ya shirya. Saboda haka, zafin rana har zuwa lita biyu na ruwa, kafin gishiri shi da teaspoon na gishiri kuma ƙara dan man zaitun. Mun sanya manna da kuma ajiye su a cikin ruwan zãfi don minti daya da kasa da umarni don shiri a kan kunshin ya nuna. Mun sami, kamar yadda suke fada a Italiya, jihar "al dente" ko a wasu kalmomin wani ɗan ƙaramin abincin da aka sare.
Sa'an nan kuma an wanke shi da kaza da kuma namomin kaza, da albarkatun albarkatun da kuma, idan an so, tafarnuwa da ƙananan cubes. Gilashin frying mai zurfi ko babban kwanon rufi da ƙananan kasa yana mai tsanani a kan wuta tare da man zaitun, mun sa kaji da farko da launin ruwan kasa da yanka, suna motsawa, a kowane bangare.
Yanzu zuba a cikin cream mai tsanani, kakar da tasa da gishiri, barkono mai launin ƙasa, da cakuda dried Italiyanci ganye da tomm a kan wuta wuta na kimanin minti goma. A karshen wannan shiri, za mu ƙara gurasar da aka yanka a cikin sauyaccen sauya, ƙara shafe Parmesan a kan matsakaicin matsakaici, haɗuwa, tsaya a kan kuka a mafi zafi mafi zafi saboda wasu 'yan mintoci kaɗan, sa'annan ku yi aiki da shi a teburin, shimfidawa a kan faranti mai zafi.