I-pasta ne-ushizi (noma, njengoba sisho, i-pasta noshizi) - isidlo esinomsoco kakhulu wokunisela umlomo. Iphasika elimnandi elinama-cheese, njengombuso, lithandwa yibo bonke abadala nabantwana. Yiqiniso, abantu abajwayele ukugcoba, nalabo abathandayo ukulinganisa kwabo, akufanele baphuthukiswe nalesi sidlo, okungcono kungcono kudle i-pasta nge ushizi ekuseni bese kuqapha ngokucophelela inani lamakholori asetshenzisiwe. Ukukhonza okulinganiselwe kungaba ne-kcal 450.
Pheka kahle
Indlela yokupheka pasta nge shizi ngokufanele? Okokuqala udinga ukukhetha i-pasta enhle esitolo. Njengamanje, amabhizinisi ezentengiselwano asinikeza izinhlobo ezihlukahlukene zama-pasta amamaki ahlukene kanye nekhwalithi. Indlela yokukhetha okungcono kakhulu? Okokuqala, ngokubukeka, futhi okwesibili, ukupakisha kufanele kubhalwe: "umkhiqizo wenziwa ngezinhlobo eziqinile zekoro," noma "iqembu A". Ukukhethwa kweshizi kuncike ekuthandweni komuntu ngamunye: isibonelo, ungalungiselela isidlo esiphundu kakhulu - i-pasta ene-blue cheese (i-Roquefort, i-Camembert, i-Gorgonzola, i-Cambocola, i-Dorb nabanye nabanye) noma ngisho nokupheka i-macaroni nge-cheese ecibilikile .
Pheka pasta
I-Macaroni (yanoma yiluphi uhlobo) kufanele iphekwe ngendlela efanele, okungukuthi, ifakwe emanzini abilayo futhi ubilisiwe ku-aldente (ungahumusha ngokuthi "emazinyo," ital.). Sizochaza, uma iphakheji ithi "pheka imizuzu emihlanu kuya kwemizuzu engu-15", bese ubilisa ngamaminithi angu-5-8, ungabe usaba khona. Emva kwalokhu, i-pasta iphonswa emuva ku-colander futhi, lapho amanzi egeleza, ngokushesha asakaze emaflethini nasenkathini. Ikhwalithi, i-pasta efakwe kahle ayidingi ukugeza. Manje bangakwazi ukufaka ibhotela lemvelo ngaphakathi kwabo noma bafake isiphuzo (isibonelo, "Béchamel" noma omunye umsizi ongeyena utamatisi onambitheka kancane). Kuvumelana ngokuphelele ukusebenzisa amasoso asekelwe emafutheni omnqumo. Khona-ke, unamathisele kahle kakhulu ushizi ogayiwe, uxubene futhi - ungahanjiswa etafuleni. Amagatsha ambalwa emifino emisha (basil, rosemary, parsley, coriander) azokwanelisa ngokugcwele lokhu isidlo esimnandi, kahle-ke, isinkwa akufanele sinikwe kuso.
Ushizi alukwenzeki kakhulu
Muva nje, iresiphi ye "pasta amane ushizi", i-Classic ye-Italian cuisine, ethandwa kakhulu. Kuzohlonishwa yibo abangadli inyama yezinto eziphilayo, kodwa bangenqabeli ukusetshenziswa kwemikhiqizo ehlukene yobisi. Kule iresiphi, kungcono ukusebenzisa i-pasta yamapenethi (i-pasta emfushane njengendlela ye-tube-feather nge ububanzi obungaphezu kuka-10 mm nobude obungaphezu kuka-40 mm ngezinhlangothi ezihlukanisiwe), nakuba lokhu akuyona into esemqoka.
Izithako:
- 300 g pennerigate (noma noma yimuphi omunye unamathisela omfushane onemifantu);
- 50 g we-Fontina ushizi;
- 50 g we-Gorgonzola ushizi;
- 50 g we-Stracchino ushizi (i-stracchino-white soft alpine cheese);
- 1-2 isipuni se-parmesan ushizi;
- igramu yebhotela yemvelo engu-10-20;
- 5-8 wezipuni zobisi;
- iphesi elimnyama elisha;
- amaqabunga amaningana ase-basil.
Ukulungiselela
Bilisa epanini elingaphakathi kwamalitha ama-3 amanzi amancani amancane. Sithwala imikhiqizo yamapeni emanzini abilayo, gxuma kancane nge-spatula bese upheka kuze kube yi-aldente (funda isikhathi esiphezulu sokupheka ephaketheni bese uhlukanisa le nombolo ngo-2, isibonelo, 15: 2 = 7.5).
Ukupheka usanisi
Ngenkathi i-pasta iqhutshwa, yizicucu zezinyosi ezisetshenziselwa (ngaphandle kweParmesan) zigawulwa ngamacube amancane.
Ukuthatha isidlo
Umquba owenziwe ngomumo uphonswa ku-colander, usakaze ngamapulangwe, uthele ngokukhululekile isoso se-ushizi ophekiwe uphinde ufafaze uphepper omnyama omusha. Engeza i-"parmesan" egaxekile, mix bese uhlobisa ngemifino. Sisebenzela ngokushesha ngewayini elikhanyayo letafula elikhanyayo. Kodwa-ke, ungakwazi ukuhlola izinyosi ezifuywayo.