Indlela yokupheka nokuthi yini ongayidla nge-pesto sauce: iresiphi ngesithombe

Isisekelo se-pesto sauce yi-basil, okwenza iphunga elimnandi nelinambitheko elicwengile linikezwe isihloko esithi "inkosi yamafutha". Ngokuyinhloko sithanda isisekelo samaTaliyane, lapho, empeleni, umsizi we-pesto weza kithi. I-Wikipedia ibiza indawo yokuzalwa yalesi sihenqo sase-Italy esenyakatho futhi ibonisa ukuthi yayiyaziwa ngesikhathi soMbuso WaseRoma, kodwa ubufakazi bokuqala bokuthi le recipe buyi-1865.

Ukuhunyushwa kusuka egameni lase-Italy laleli sauce lizwakala sengathi "ukunyathela, ukuchoboza, ukugubha." Kungani leli gama, liyabonakala ngendlela elungiselelwe ngayo.

Izithako ezidingekayo:

• amaqabunga e-basil - 1 tbsp.
• garlic - 2-3 clove
• Amakhadi emisedari - 1/3 st.
• I-Parmesan ushizi (igayiwe) - 1/3 tbsp.
• amafutha omnqumo - 0.5 tbsp.
• usawoti - ukunambitha.

Indlela yokulungiselela:

1. Hlanza ugarlic, ugeze futhi uwuqede ngama-clove e-garlic;


2. hlambulula, ume, bese ugawula i-basil, uxube ne-garlic kanye ne-rastolkite emanzini (angakwazi futhi ahlanganise ne-blender) ukuba ahlakulele;


3. I-parmesan ushizi kufanele igwetshwe kwi-grater enkulu;


4. fake kahle amantongomane bese ufaka ku-sauce elungiselelwe.

Ngenxa yalokho, uzothola i-thick, i-viscous, njenge-plastiki, ubukhulu. Ukuze ukwenze uketshezi oluthe xaxa, kufanele uthele amafutha omnqumo lapho uhamba kancane, uvuselele njalo umsizi we-pesto. Ukwakhiwa kwe-snack enjalo kungaba okuhlukile. Ngakho-ke, ungathatha indawo ye-basil nge-rucola noma i-tarragon (tarhun), futhi esikhundleni samantambo emisedari afaka ama-almond noma isiGreki.

I-Pesto sauce, i-recipe yayo yama-classic ihlanganisa ushizi we-parmesan, ngokuvamile ayidingi ilanga le-sunflower elengeziwe, ngoba lolu hlobo lwe-ushizi lunomunyu ngokwalo. Ukupheka, ungasebenzisa ezinye izinhlobo zezinyosi ezinzima. Kulesi simo, kufanele uthembele ekuthandeni kwakho, mhlawumbe umsizi uzodinga usawoti.

Indlela yesitoreji

Ukuze ulondoloze i-pesto sauce isikhathi eside, inqunywe embizeni ehlanzekile eyomile futhi ifakwe esiqandisini. Ngaphezulu kwe-tank kunconywa ukuba uthele amafutha omnqumo, ibhola lika-0.5 cm Ngenxa yokuthi umquba owenziwe ngamafutha onjalo awuyikuma, futhi ubukhulu bephunga lawo buzoncishiswa. Emva kwakho konke, ulungele iqiniso lokuthi ngenxa ye-sauce isiqandisini sakho siyothola iphunga lesitolo sokudlela sase-Italy. Ngaphambi kokusebenzisa lo msebenzi wokusebenza, qeda kuqala amafutha omnqumo, uthathe inani elifanele le-sauce, bese ugcwalisa amafutha. Gcina i-pesto sauce ngale ndlela cishe amasonto amabili. Ungakwazi futhi ukufaka umsila emasakeni akhethekile - lokhu kugcinwa izinyanga ezimbalwa.

I-Pesto sauce: yini ongayidla?

Embuzweni wokuthi yini ongayidla nge-pesto sauce, ayikho impendulo eyodwa. Ngempela, lesi sikhangisi sifanele cishe zonke izitsha, ikakhulukazi kulabo abangenalo ukunambitheka kwabo okuhlukile. Okuthandwa kakhulu yi-pasta (i-pasta) ne-pesto sauce.

I-recipe ibuye ifanele inyama, inhlanzi ngisho nokugqoka ama-saladi yemifino. Ngaphezu kwalokho, sinikeza uhlu lwalokho okudliwa nge-pesto sauce:

• Ungasakaza isiphuzo ezinqeni ze-baguette esinesisindo noma isinkwa esisha;
• Inhlanzi eboshwe noma eboshwe, inyama noma imifino ngaphansi kwe-pesto;
• I-sauce ingafakwa kwenyama enobisi futhi yenziwe nge-cutlets, ungayisebenzisa ezinqoleni zaseKiev;
• futhi ulungiselele amazambane ahlambulukile nge-pesto.

Ngaphezu kwalokho, i-pizza sauce iphinde ingeziwe ku-pizza, i-risotto ngisho nesobho. Okuqukethwe kwe-caloric yale billet, yebo, akuyona ephansi kakhulu. Kodwa inani lezakhi nezamavithamini liphakeme kakhulu, okwenza umsizi ube usizo kakhulu. Ukuze unciphise amakholori, unganciphisa inani lamafutha omnqumo noshizi, ugxile emantongeni nasemifino.