Ngokuvamile, i- lasalna yangempela yama-Italian yama-classic iphekwe nge-Béchamel sauce, nakuba ezinye izinketho zingenzeka (kodwa ufuna ukudumaza ngokushesha abalandeli bemayonnaise: ngaleli megapool ethandwa ezweni lethu, umkhiqizo awuphekwe nhlobo).
I-sauce yesi-Classic
Kunezinguqulo ezimbili eziyinhloko zemvelaphi ye-sauce ye-Béchamel, ungasho ngokucacile ukuthi yahlanganiswa ngesikhathi sokubusa kukaLouis XIV eVersailles. Ukhomba ukudla okuphezulu kwe-Europe. Njengamanje, kunezinhlobonhlobo eziningi ze-sauce ye-Béchamel ngokufaka izithako ezihlukahlukene ezidala uhla oluningi lwe-flavor overtones.
I-Sauce "Béchamel" ilungiswa ngesisekelo sobisi (noma ukhilimu). Kuhlanganisa nezinye izinongo zomhlabathi owomile, ufulawa wekolweni namafutha (okuthiwa "ro" (roux, fr.) Ukuxuba ngendlela yebhotela noma amafutha esilwane, noma inkukhu). I-Béchamel sauce ingaba isisekelo samanye ama-sauces, izitsha eziningi zaseYurophu, kuhlanganise ne-lasagna, zilungiselelwe nazo.
Kumele kuqashelwe ukuthi ukulungiselela i-Béchamel sauce ye-lasagna akuyona umsebenzi olula, kodwa kudinga ukunakwa nokuzikhandla. Landela iresiphi yethu nakho konke kuzophuma kahle.
Iresiphi ye-Classic Béchamel sauce ye-lasagna
Izithako:
- Okuqukethwe okunamafutha okudla okumanzi - 200-250 ml (ungasebenzisa ingxube yobisi ngenhla enamandla enkukhu yenkukhu ngo-1: 1 isilinganiso);
- ibhotela yemvelo - 20 g;
- ukolweni wekolweni ubukhulu obuphezulu - 1 - 2 tbsp. izinkezo;
- usawoti.
Ukulungiselela
Sizoyidonsa ibhotela epanini bese sithuthukisa kancane kancane ufulawa okhona ngaphambili, uvuselele njalo. Uma ingxube ithola i-hue enhle yegolide, uthele kancane kancane ubisi oluncane lobisi (noma ingxube yobisi nomhluzi). Ungenza okuhlukile: okokuqala ugcine ufulawa epanini elomile emgqeni omnandi we-cream, uvuselela i-spatula, bese ufaka ibhotela, ugqugquzele futhi ungeze ubisi.
Siletha le sauce ngamathumba angabonakali, evuselela njalo. Kancane kancane usawoti futhi unomnandi ngezinongo (ngokuvamile umhlabathi womhlabathi kanye nomsila omnyama noma omhlophe). Ukufudumala imizuzu engu-3-5. Kungcono kakhulu ukubeka i-pan sauté emanzini okugezela amanzi bese uphuza umsizi wamaminithi angu-15-20.
Khona-ke ungakwazi ukuhlunga nokuguqula isiphuzi, ukwengeza ezinye izithako (isibonelo, 1-2 wezipuni zikhanyise i-vermouth noma i-cognac - ukunambitheka kuzocwengiswa kakhulu).
I-lasagna yokupheka ehlukahlukene "Bolognese" ne-"Beshamel" isiphuzo kungenzeka.
Kulokhu, siqhubeka kanje: silungiselela ngokwehlukana i-sauce ye-Béchamel (ngokusho iresiphi enikezwe ngenhla) kanye ne-sauce inyama "Bolognese" ngokwehlukana.
I-sauce ye-Bolognese
Izithako:
- inkabi yenkomo yengulube (1: 1) igaxa eliphakathi noma elikhukhulayo - 600-800 g;
- anyanisi - ama-1-2 ama-pcs.;
- Utamatisi obomvu obuvuthiwe - 300-400 g;
- i-garlic - ama-clove amabili;
- ikhasi elibomvu elibomvu.
Ukulungiselela
I-anyanisi eqoshiwe ehehayo kuze kube yilapho i-golden hue, bese ufaka inyama yenkomo yengulube futhi gazinga imizuzu engu-8-12, ivuselela. Bese ufaka utamatisi oqoshiwe futhi u-blanch kubuningi obufunayo. Isizini nge-garlic eqoshiwe kanye nopelepele obomvu oqoshiwe.
Efomini lokugcoba sisakaza amashidi we-lasagna. Umswakama omningi we-sauce "U-Bolognese" ubeka amashidi enhlama ye-lasagna. Okuphezulu nge-sauce yamanzi "Beshamel." Ukugcwaliswa akufanele kube yi-liquid, ngokuvamile i-ricotta iyongezwa kuyo. Phinda izendlalelo. Isendlalelo esiphezulu yisipuni senhlama. Thela i-sauce "Béchamel" bese ubhake kuhhavini imizuzu engu-30.
Ukulungele i-lasagne efafazwe nge-greedy echotshoziwe ye-basil ne-parmesan egayiwe. Kancane kancane, uthathe izingxenye, ubeke phezu kwamacwecwe uphinde usebenze etafuleni.
Kule lasagna enjalo ungakhonza iwayini elibomvu itafula.