- Iinqwelo zolwandle - i-1 piece (500 grams)
- Iipatato - 2 iziqwenga
- I-kroti - isiqendu 1
- Ukuqubuda - i-1 piece
- Ipepper yaseBulgaria - isiqendu 1
- Utamatato - iziqwenga ezimbini
- Imifuno emitsha - 2 Ubugcisa. iipuni (basil, parsley)
- Imiqhamo emnyama - iziqwenga ezili-10
- Ioli yeolive - izinto ezi-3. iipuni
- Umvinini weVilegar - 2 Ubugcisa. iipuni
- Iityuwa, i-pepper, i-seasonings - - Ukunambitha (basil, oregano, i-ginger)
Lungiselela zonke izithako ezifunekayo. Imifuno ihlambulula kakuhle phantsi kwamanzi asebenzayo. Iipatates, i-anyanisi, izaqathe, zihluthwe. Siza kunqumla imifino. Siza kuhlenga i-perch kwindawo yokushisa. Masinqumle intloko size sibambe intlanzi ngomsila, sihlambulule kwiikali. Sithatha i-insides ye-perch. Intambo yangaphakathi yentlanzi ihlanjululwe kakuhle, ihlanjwe ngommese kwifilimu emnyama (!). I-perch ixutywe ngomxube weetyuwa, i-pepper kunye ne-seasonings. Yeka intlanzi malunga nemizuzu engama-30. Ngeli xesha siya kujongana nemifuno. I-anyanisi yinqumle iinqununu, ifefe ityuwa kwaye ithulule ngeviniga. Emva koko ucoce i-anyanisi kwipani yokucoca phantsi kwesiqwenga kwioli yeoli-mizuzu engama-10 (ngaphezu komlilo omncinci). Sibeka eceleni. Iipatata, iidroti kunye nepelepele zaseBulgaria kufuneka zibekwe kusengaphambili, njengoko i-perch ilungiselelwe ngokukhawuleza. Siphula iitamatisi ngeesincindi ezincinci. Ukutya izitya ngeoli yeoli, usasaze imifuno kunye ne-perch. Ukuphalaza ngexesha lokuhlaziya. Ejikeleze i-perch, sisabalalisa iindidi zetamatato (ngokufana nesithombeni). Emva koko ngobumnene nangobunzima, ungaphumi kwentimitha, uthele isitya ngeoli yeoli. Phala kwisitya sokubhaka 100 ml. amanzi. Yaye thumela isitya sethu kwivenni ehamba phambili e-degrees ezingama-220 imizuzu engama-45. Isitya sisilungiselwe ukusuka kwimitha engama-45 ukuya kwiyure eli-1. Ngeli xesha, intlanzi iya kufumana isantya esimnandi kunye nephunga elimnandi leentlanzi liza kuqala ukuvakala kulo lonke ifulethi. Ukutya okulungeleyo kunikezelwa kwitheyibhile (unako ngqo kwifom yokubhaka), ehlotshwe ngemifino nemifuno. Bon appetit!
IiNkonzo: 4