I-"Margarita" efanelekile
Muva nje, ngesicelo se pizza yaseNeapolitan, i-European Union yadlulisela umthetho nge-pizza. Ithi akufanele ibe ngaphezu kwezingu-35 cm ububanzi, okungaphezulu kuka-3 mm ubukhulu, okwenziwa kuphela utamatisi waseSanmardzano neMozzarella kusuka kubisi lwezinyosi, futhi kubhakakwe kuhhavini lezinkuni (ama-pizzeri afeza izimo, avunyelwe ukubeka uphawu lwekhwalithi STG). Ngokwemvelo, ekhaya akunakwenzeka ukupheka i-pizza ye-Neapolitan ekahle, kodwa namanje ungazama ukusondeza iresiphi yasekuqaleni ngangokunokwenzeka - ugobe inhlama efanele, wenze umqubu onomsoco onomnandi, uthenge i-mozzarella kanye nezinongo ezidingekayo.
I-batch Steep
I-pizza namuhla ingalawulwa kalula ngokudiliva endlini, kodwa njengoba amaNtaliyane athi: "Uma ufuna isidlo sibe esiphundu, sipheke wena." Okokuqala hlanganisa imvubelo inhlama yekhekhe ephahleni. Thatha ama-250 g wefulawa omhlophe (engeza ufulawa ezinhlobonhlobo zezinkolweni ezinzima kuma-Apennines) bese uhlwanyela ukuze wenze i-pizza ibe mnandi futhi ithenda. Bese wengeza ama-gramu angu-10 olwandle usawoti noshukela kanye nezikhwama ezimbili zemvubelo eyomile. Thela kule ingxube 125 g yamanzi, ehlanjululwe nge-10 g weoli yamafutha omnqumo ehlukile (sebenzisa amanzi afudumele, ngaphandle kwalokho inhlama izonyuka kabi). Hlanganisa ngokuphelele ubukhulu futhi, uma kunesidingo, engeza amanzi noma ufulawa uze uqale ukuwa ngezandla. Bese ushiya inhlama ukuba ivuke ihora ngehora lokushisa lokushisa (noma ngaphezulu uma imbiliso engeyona isivinini esikhulu). Uma kunjalo, yenza ikhekhe ngobubanzi obuyi-10 cm nobubanzi obuyi-2 cm, uyisebenzise bese uqala ukuyikhipha. I-pizza-yolo yocingo yenza lokhu kuphela ngezandla zakhe futhi ibuye ifake inhlama emunwe munye phezu kwekhanda lakhe (njengoba igcwele umoya we-oksijini futhi iba i-airy engaphezulu), kodwa ungasebenzisa futhi iphinikhodi. Iqiniso, ngemuva kokunyamalala into ebaluleke kakhulu ye-pizza - emaphethelweni. Kodwa-ke, ngaphandle kokugcwalisa kuhhavini, izoqhubeka isuka kancane futhi ifomu, into eyinhloko - zama ukwenza umbuthano onembile ububanzi obungaba ngu-35 cm nobunzima be-2-3 mm. Lena inguqulo ye-pizza yama-classic, kodwa ungakwazi kalula ukukhipha ikhekhe lamasayizi amakhulu noma amancane, uwapheke ebhodini lokubhaka eligcwele isikhumba, noma esikhunjini esikhethekile. Abaningi besifazane base-Italy bakhetha ukupheka i-pizza emagxeni ekhaya (i-pizza in teglia) - imvubelo engaphezulu ibekwe kuyo futhi inhlama yenziwe ubukhulu obuyi-1 cm.
I-Sauce - nje hhayi ku-ketchup
Cishe yonke i-pizza (ngaphandle kokuthi okuthiwa "mhlophe", ebeka kuphela ushizi) isongwe nge-sauce. Into esemqoka - ungasebenzisi utamatisi unamathele (okugxilwe kakhulu) noma i-ketchup (esikhundleni samatamatisi, kungenzeka kube yi-apula puree, ekhishwa ngamagciwane). Kungcono ukuthatha utamatisi omnandi, uphonsa emanzini abilayo, bese ungena emanzini abandayo bese ususa isikhumba. Bese ugaye isithelo ku-blender ku-pure bese ubeka ngaphandle koketshezi no-seasonings wase-Mediterranean - i-oregano ne-basil eluhlaza. Nokho, iningi labapheki be-pizza base-Italiya basebenzisa utamatisi ngoju lwabo. Kulawa, i-sauce ishebhe ngisho nangaphezulu kunesisindo. Utamatisi uhlunga, wengeze amakhambi aphunga futhi uchotshozwe ku-blender, bese ubeka inhlama ehlanganisiwe, ushiye uhlangothi olulodwa lwe-1-2 cm ehlanzekile. Faka isicu nge-sauce ngokulinganayo futhi ngokuncane, ungabi nomdlandla noma ungadli, ngaphandle kwalokho inhlama iyoba eyomile noma, ngokungafani nalokho , limanzi kakhulu.
I-pizza-ngezansi
Uma umuntu ethatha ucezu lwe-pizza ephelile, ushizi kufanele uphumule ngesikhathi bese ukhulula kalula ucezu, kunokuba ululeke kuwo ngezintambo ezinama-viscous. Ngokusho kwe-pizza-yolo yase-Italiya, abaye balungiselela isidlo sabo sezwe iminyaka engaphezu kweyodwa, lezi zidingo zisetshenziswa kangcono yi-mozzarella eqinile, eyenzelwe ngokukhethekile i-pizza. Vele ungawudibanisi namabhola ku-brine, athengiswa ngezikhwama. I-Pizza-chees ifinyelelwa ngendlela yemishayo emasakeni esikhwameni, ayinamanzi futhi ayi-greasy. Uma ubeka i-mozzarella eqoshiwe ngekhekhe, uzokhipha amanzi amaningi, futhi i-pizza izophendulela. Uma uthatha ushizi olunomzimba okhulayo olufana neDashiya, ulondoloze ngokuphawulekayo, kodwa uzothola uqweqwe olusenyakatho noma izintambo ezilula kakhulu. Ngokuvamile, awukwazi ukudala isidlo sase-Italy ngaphandle kwe-mozzarella. Ushizi kufanele uthathe ama-cubes angaba ngu-1 x 1 cm, ufafazwe nge-tomato sauce, engeza i-basil eluhlaza ne-oregano bese uthumela i- "Margarita" kuhhavini.
Kushisa kakhulu!
Ngama-ovens okhuni, asetshenziswa yi-pizza-yolo professional, izinga lokushisa lifinyelela ku-+4000 C, ngakho-ke i-pizza iphekwe ngendaba emaminithi, ithola iphunga elingenakuqhathaniswa futhi limbozwe nge-character. Maye, lokhu akukaze kutholakale kuhhavini evamile ... Noma kunjalo, zama ukushisa ihhavini lakho ngangokunokwenzeka, vula umgqugquzeli ukuze usakazwe kabanzi emoyeni oshisayo bese ufaka i-pizza kuyo. Kuhhavini ku-+250 C, ibhakawa cishe imizuzu engu-15-20, kodwa kungcono ukuqapha ukuzilungela ngokwakho, ngoba inqubo ixhomeke ekusebenziseni imishini, nangokwesilinganiso sekhekhe. Uma uphazamisa inhlama encane, iyoma futhi ibonakale njenge-cracker. Uma ungapheki i-pizza enomzimba ngokugcwalisa okucebile, ngeke kutholakale kalula. Ikhekhe elifanele kufanele libe mncane, elithambile futhi elinamanzi, ngokumanzi elimanzi futhi elimnandi, elincane elincane. Ufafaza ngamafutha omnqumo, uthathe izicucu nge-ummese-roller bese uyinambitha kuze kube sekufudumale: thatha unxantathu onomfutho, phinda kabili ukugcwalisa kungaphakathi (akufanele ukuphule nge-pizza enhle), futhi ujabulele ukunambitheka.
Vula futhi kuvaliwe
Akumangalisi ukuthi "uMargarita" ubizwa ngokuthi "unina wabo bonke ama-pizza ase-Italy". Ungafaka amakhowe, ham, pepper isiBulgaria, ukholifulawa, inhlanzi, ama-prawns, ama-mussels, ama-truffles, ama-capers noma ezinye imikhiqizo kuwo (ngokwemvelo, hhayi kubhaka) - futhi izitsha ezintsha zizovela. Ngendlela, i-pizza ingaba kokubili evulekile futhi ivaliwe, kokubili kubhaka kuhhavini, futhi okuthosiwe ngokujulile.
Ukugcwalisa umthetho
Izakhamuzi zase-Apennines ziyamangala ukuthi ziphi uhlobo lwe-pizza ezikwazi ukupheka i-pizza yasekhaya. Isibonelo. "Amashizi amane" ngesiNtaliyane - lena ikhekhe elihle, elibeka kuqala i-mozzarella. ke uParmesan, ngaleso sikhathi uPecorino noGorgonzola. Ayikho isiRashiya, isiDashi, i-edam, okungenani kakhulu uDor-blue e-classic Four Cheese. Ama-sausage abilisiwe nama-sausages odokotela nawo wonke ama-Russian asungulwa, ngoba e-Italy basebenzisa ama-hams aphezulu asemakhaya afana ne-prosciutto di parma ne-bresaola. Kodwa-ke, wena ngokwakho unelungelo lokukhetha imikhiqizo efanelekayo esikhwameni bese unquma ukuthi i-pizza yakho iyoba yiphi - i-Italian noma i-Russian, isiRussia. Into esemqoka - ungakhohlwa ukubusa okuyisisekelo salesi sidlo: kubhakawa ngokushesha, ngakho-ke zonke izithako kumele ziphelelwe yisikhathi. Uma ubeka imifino, faka kuqala, uwasebenzise, amakhowe, inkukhu nenyama, gazinga, inhlanzi kanye ne-seafood blanch. Uma ufuna ukusheshisa inqubo, thatha imikhiqizo ephelele (isibonelo, ham, iminqumo, ama-capers noma i-tuna ekheniwe) noma izithelo ezingasetshenziswa fresh (utamatisi nopelepele). Ngendlela, e-Italy, ukuhluka okuthandwa kakhulu kwe-pizza kungukuthi ikhekhe ne-sauce kanye noshizi ibhaka, bese izithako eziluhlaza zilungiswa ngokuthi "Margarita", isibonelo, izintwana ezincane zohlu, amaqabunga e-saladi aluhlaza kanye nama-parmesan agayiwe.
I-calzone ne-pantseroto
E-Naples, kwazalwa i-pizza evulekile, futhi eRoma kwavela inguqulo evaliwe ebizwa nge-calzone. Usola, u-sauce kanye noshizi kuye kufana nokuthi "i-Margarita", kuphela ebeka eceleni kwesigamu sekhekhe. Bese wengeza ezinye izithako - isibonelo, ama-prawns aphethwe kancane negalikhi, i-oregano ne-basil. Khona-ke "ama-pelmen" amakhulu agcina, avikelekile, ukuze kungabikho imbobo eyodwa ehlala, ihlanganiswe ngamafutha omnqumo ukuze kutholakale umqubu wokugcoba umlomo nokupheka. Noma kunjalo, e-Italy kunenye indlela ye-pizza evaliwe - i-pancerotto. Yenziwa kancane kakhulu kune-calzone futhi ayipheki kuhhavini, kodwa iyajulile.
Pizza ngama-apula! I-pizza njengesiko esiphuthumayo, esihlwabusayo nesokwanelisayo seyehluma emazweni amaningi, kodwa kwezinye zazo ziye zashintsha kakhulu kangangokuthi amaNtaliyane akasasazi isidlo sawo sazwelonke. AmaMelika akha i-pizza yaseHawaii, efake "i-Margarita" ham yendawo kanye nezinhlamvu zikayinaninate. Izakhamuzi zeZwe LaseSuku Enyukayo zaqhubeka nakakhulu - ikhekhe lase-Japan le-oeconomiaki lenziwa nge-ngulube, irayisi, i-rice noodle, imifino kanye nezinhlanzi zasolwandle, zasebenza nge-soy sauce futhi zifafazwe nge-shavings eyomile ye-tuna. EYurophu ungavame ukuthola izithelo zomnandi zama-pizza. Mhlawumbe enye yezinhle kakhulu ngama-apula. Ukupheka, qhafaza 1 tbsp. i-spoon yebhotela ne-gazinga kuwo uthathe ama-semicircle izingcezu zama-apula amabili kanye no-1 tbsp. i-spoonful of ushukela obomvu, ithisipuni elilodwa le-sinamoni namaconsi ambalwa kalamula kalamula. Inhlanganisela i-caramelizes, iba mnandi, ihlasele futhi ihle kakhulu. Bese ubeka ama-apula emgqumeni ojwayelekile we-pizza (ngokwemvelo, ngaphandle kwamatamatisi kanye noshizi) bese ubhake kuhhavini elushisayo ngaphambi kuka-200 ° C imizuzu engu-5. Khonza izingcezu zamaqebelengwane amnandi kakhulu nge-ayisikhilimu ebhola.
I-pizza evaliwe "i-calzone"
Izithako:
- ufulawa-250 g
- amanzi-125 g
- ushukela 10 g
- usawoti-8g
- imvubelo eyomile -12 g
- amafutha omnqumo - 10 g
Ukugcwaliswa:
- utamatisi ngo-juice wakhe -60 g
- i-mozzarella ye-pizza - 120 g
- ama-mushroom-50
- ham -60 g
Indlela yokulungiselela:
Yenza inhlama ye-pizza. Hlanganisa ufulawa ngemvubelo, usawoti kanye noshukela. Engeza amafutha omnqumo emanzini. Izithako ezimile zithele etafuleni, uthele amanzi amanzi bese ugoba inhlama ngezandla. Faka i-boll esilweni esitsheni, faka ifilimu bese uyivumela amahora amabili ekamelweni lokushisa.
Imfihlakalo:
1. Le mali yokuhlolwa yanele ngamapayipi angu-2. 2. Phuma inhlama njengombuthano olinganiselwa ku-40 cm nobunzima obu-2-mm. Umngcele kufanele ube mkhulu kakhulu, ngakho-ke i-pizza ingcono ukuphuma ngezandla zakho, hhayi ngephini eligubhayo. 3. Faka i-tomato sauce engxenyeni yenhlama ephelile. Ukwenza, utamatisi ngobusi bawo siqu kufanele uhlutshiwe futhi uhlanganiswe ne-pinch usawoti, i-oregano namaconsi ambalwa amafutha omnqumo. 4. Faka i-tomato sauce mozzarella for pizza, uthathe imibala emincane. 5. Yenza ungqimba lweh ham oqoshiwe kanye namakhowe angaphambi kokuthosiwe. 6. Fakela ukugcwaliswa ngengxenye yesibili yenhlama (njengendlala enkulu) futhi uphonsa ngokucophelela emaphethelweni e-pizza (uma ushiya izimbobo, ukugxila kuzophuma). Faka i-calzone imizuzu engu-15 ku-220 ° C futhi ngaphambi kokukhonza ngamafutha omnqumo.
I-Pizza neParma ham ne-rucola
Izithako:
- ufulawa-850 g
- amanzi-0.5 l
- imvubelo-12 g
- amafutha omnqumo-25 g
- usawoti-25 g
- ushukela-25 g
Ukugcwaliswa:
- mozzarella for pizza
- utamatisi ejusi lakhe - 100 g
- I-parma ham-50 g
- I-Parmesan-30 g
- arugula - 10g
Indlela yokulungiselela:
1. Yenza inhlama yemvubelo bese uphuma kuyo (100 g) isisekelo se-pizza esinebubanzi buka-30-33 cm nobunzima be-1-2 mm.
Imfihlakalo:
1. Ukuhlolwa kwanele ama-pizza angu-15. 2. Hlanganisa utamatisi sauce enhlama. Ukwenza umsizi, zama i-tomate blender esikhumbeni sakho ngaphandle kwesikhumba, kanye noceke kasawoti, amafutha omnqumo omncane kanye ne-basil. 3. Faka i-mozzarella e-pizza. 4. Geza isidlo ngamaminithi angu-15 ku-220 ° C. 5. Faka iziqephu ezincane ezicutshiwe zeParma ham kule pizza ephelile. 6. Faka i-rucola bese ufafaza ushizi we-parmesan.