Indlela yokupheka kunye nokokutya kunye ne-pesto sauce: iresiphi ngesithombe

Isiseko se-pesto sauce yi-basil, eyayiyinto yokucoceka kwayo kunye nokulungiswa okucwangcisiweyo yanikwa isihloko esithi "ukumkani weziqholo". Ngokukodwa sithandayo i-basil ngamaTaliyane, apho, ngokwenene, i-pesto sauce yafika kuthi. I-Wikipedia ibiza indawo yokuzalwa yale ndawo ekhangayo yaseNtaliyane kwaye ibonisa ukuba yaziwa ngexesha loBukumkani bamaRoma, kodwa ubungqina bokuqala bolu cwecwe buyi-1865.

Ukuguqulelwa kwigama lesiTaliyane le sauce livela ngathi "ukunyathela, ukuchoboza, ukuhlamba." Kutheni leli gama, licaca ngendlela elungiselelwe ngayo.

Izithako eziyimfuneko:

• amaqabunga e-basil - 1 tbsp.
• igalikhi - ii-cloves 2-3
• Iisedare zomsedare - 1/3 st.
• I-parmesan ushizi (i-grated) - 1/3 tbsp.
• ioli yeoliva - 0.5 tbsp.
• ityuwa - ukunambitha.

Indlela yokulungiselela:

1. Gcoba igarlic, uhlambe kwaye uyichoboze ngama-clove e-garlic;


2. hlambulula, wome, uze ugaye i-basil, udibanise negalikhi kunye ne-rastolkite kumdaka (unako kunye nakwi-blender) ukuya kwinqununu efanayo;


3. I-parmesan ushizi kufuneka igalelwe kwi-grater enkulu;


4. ukucoca iinqabunga ngokukhawuleza kwaye ungeze kwi-sauce elungiselelwe.

Ngenxa yoko, uya kufumana i-thick, i-viscous, njengeplastiki, ubunzima. Ukuze wenze utywala obuninzi, kufuneka uthele ioli yeoli kwindawo enqabileyo, uvuselele i-pesto sauce. Ukubunjwa kweso siqhekeza kunokuhluka. Ngoko, unokuthatha indawo ye-basil kunye ne-rucola okanye i-tarragon (tarhun), kwaye esikhundleni seemisedare zededare zongeza ii-almond okanye isiGrike.

I-Pesto sauce, i-recipe yayo ye-classic iquka i-parmesan ushizi, ngokuqhelekileyo ayifuni i-sunflower eyongezelelweyo, kuba lolu hlobo lweshizi lubawoti ngokwalo. Ukupheka, ungasebenzisa ezinye iintlobo zeentshizi ezinzima. Kule meko, kufuneka uxhomekeke kwintetho yakho, mhlawumbi i-sauce iya kufuna ukuba i-salted.

Indlela yokugcina

Ukuze ulondoloze i-pesto sauce ixesha elide, lihluthwe kwijegi ecocekileyo kwaye ifakwa efrijini. Phezulu kwitanki kucetyiswa ukuba uthele ioli yeoli, ibhola ye-0.5 cm Ukubonga kweso sauce ye-oyile ayiyi kumeka, kwaye ubukhulu bayo buya kuncitshiswa. Emva kwakho konke, lungiselela ukuba ngenxa ye-sauce isiqabetho sakho siya kufumana iphunga le-Italiya yokudlela. Ngaphambi kokusebenzisa umsebenzi, qalisa kuqala ioli yeoli, uthathe inani elifanelekileyo le-sauce, uze uzalise ioli. Gcina i-pesto sauce ngale ndlela malunga neveki ezimbini. Unokufakela umnqamlezo kwiqabunga ezikhethekileyo-oku kukugcinwa kwiinyanga eziliqela.

I-Pesto sauce: kunye noko kukutya?

Ngombuzo wento yokutya ne-pesto sauce, akukho mpendulo enye. Emva koko, eli khenkethi lifanelekileyo malunga neendawo zonke izitya, ngakumbi kulabo abangenalo ikhefu. Eyathandwa kakhulu yi-pasta (i-pasta) kunye ne-pesto sauce.

I-recipe nayo ifanelekile inyama, intlanzi kunye nokugqokisa imifuno yemifuno. Ukongeza, sinika uluhlu lwezinto ezidliwa ngepuphu ye-pesto:

• Unokusasaza i-sauce kwiingcezu ze-baguette okanye isonka esitsha;
• Intlanzi edibeneyo okanye ecoliweyo, inyama okanye imifuno phantsi kwe-pesto;
• I-sauce inokudibaniswa kwenyama enqabileyo kwaye yenziwe nge-cutlets, ungayisebenzisa kwi-cutlets e-Kiev;
• Kwakhona ulungiselela amazambane afihliweyo kunye ne pesto.

Ukongeza, i-pizza sauce ifakwa kwi-pizza, i-risotto kunye neesobho. Umxholo wekharikhi wale billet, ewe, awukho ophantsi. Kodwa ubuninzi bezondlo kunye namavithamini buninzi, okwenza i-sauce ibe luncedo kakhulu. Ukunciphisa iikhalori, unokunciphisa inani leoli leoli kunye noshizi, ugxininise kwiinki nemifuno.