Ichanekileyo "Margarita"
Kungekudala, xa isicelo sePizza yasePaapolitan, iYurophu yaseYurophu idlulisele umthetho kwi-pizza. Ithi akufanele ibe ngaphezu kwama-35 cm ububanzi, ingabi ngaphezu kwama-3 mm ubukhulu, okwenziwa kuphela kwiitamatati zaseSanmardzano kunye ne-Mozzarella ukusuka kubisi lwebhotile, kwaye ibhaka kwi-oven (ii-pizzerias ezizalisekisa iimeko, kuvunyelwe ukubeka uphawu lomgangatho STG). Ngokwemvelo, ekhaya akunakwenzeka ukupheka i-pizza ye-Neapolitan ephambili, kodwa unokwenza uzame ukufikelela kwiphepha eliyilungileyo ngangoko-kunokwenzeka - gcoba inhlama yokunene, yenza i-sauce enothuli, uthenge i-mozzarella efanelekileyo kunye neziqholo.
Batch
I-pizza namhlanje inokulawulwa lula kunye nokuhambisa endlwini, kodwa njengokuba amaTaliyane athi: "Ukuba ufuna isitya sibe sihlwaya, sipheke." Umxube wokuqala wokuxuba inhlama yekhekhe. Thatha 250 g yomgubo omhlophe (yongeza umgubo kwiintlobo ezinzima zeengqolowa kwi-Apennines) kwaye uhlwayelwe ukuze wenze i-pizza ibe yintsimbi kwaye ithenda. Emva koko faka igramu ezili-10 zolwandle zetyuwa kunye noshukela kunye neengxowa ezimbini zomvubelo omile. Dlulela kulo mxube 125 g wamanzi, uhlanjululwe nge-10 g yeoli ye-oliva enyulukileyo (sebenzisa amanzi afudumeleyo, mhlawumbi inhlama iya kuvuka kakubi). Hlanganisa ngokupheleleyo ubunzima kwaye, xa kuyimfuneko, wongeza amanzi okanye umgubo de uze uqale ukuwa ngezandla. Emva koko ushiye inhlama ukunyuka kweyure kwiqondo lokushisa (okanye ixesha elide ukuba imvubelo ayikho isantya esiphezulu). Xa kunjalo, yenza ikhekhe ngobubanzi malunga no-10 cm kunye nobunzima be-2 cm, uyisebenzise uze uqale ukuyikhupha. I-pizza-yolo yobuchwephesha yenza oku kuphela ngezandla zakhe kwaye idibanise inhlama ngomunwe omnye phezu kwentloko yakhe (njengoko igcwele umoya we-oksijini kwaye iba yomoya ophezulu), kodwa ungasebenzisa kwakhona ipayipi. Enyanisweni, emva kokuphela kweyona nto ibaluleke kakhulu ye pizza - umda. Nangona kunjalo, ngaphandle kokuzaliswa kwi-ovini, kuya kuqhubeka ukunyuka kunye nefom, into ephambili - zama ukwenza isangqa esifanelekileyo malunga no-35 cm kunye nobubanzi be-2-3 mm. Le nguqulelo yeklasi ye-pizza, kodwa unokukhangela kalula ikhekhe lesayizi enkulu okanye encinci, uyibhaka kwiphepha lokubhaka elihlanganiswe ngesikhumba, okanye kwi-mold ekhethekileyo. Uninzi lwabafazi baseTaliyane bathanda ukupheka i-pizza emxholweni ekhaya (i-pizza e-teglia) - ibe nemvubelo eninzi ibekwe kuyo kwaye inhlama ithathwa ngo-1 cm ubukhulu.
I-Sauce - kungekhona nje kwi ketchup
Phantse yonke i-pizza (ngaphandle kwale nto ebizwa ngokuba "mhlophe", ebeka i-cheese kuphela) ifakwe nge-sauce. Into ephambili - ungasebenzisi i-tomato yokunamathisela (i-concentrated concentrator) okanye i-ketchup (endaweni yeetamatato, inokuthi i-apple puree, ifumaneka ngezilondolozo). Kukulungele ukuthatha utamatisi omnandi, udibanise ngamanzi abilayo, uze ufike kumanzi amanzi uze ukhuphe isikhumba. Emva koko ugaye isiqhamo kwi-blender kwi-puree kwaye ubeke ngaphandle kwetyuwa kunye ne-Mediterranean-seasonal-oregano kunye ne-basil. Nangona kunjalo, abaninzi beefisi ze-pizza zaseNtaliyane basebenzisa utamatisi kwijusi yabo. Kule mihla, i-sauce iyona ithenda ngakumbi kuneyona. Utamatisi uhluthwe, ungeze izityalo ezinomsoco kwaye utyumle kwi-blender, uze ubeke intlama egcotyiweyo, ushiye umgca we-1-2 cm ococekileyo. Gcoba ikhekhe nge-sauce ngokunyanisekileyo kwaye ungacingi okanye ungabikho, mhlawumbi inhlama iya kuba yome okanye, , emanzi.
I-pizza-ngezantsi
Xa umntu ethatha isahlulo se-pizza ephelileyo, i-cheese kufuneka iphule ngexesha kwaye ikhulule ngokukhawuleza isiqwenga, kunokuba ityula kuyo kunye nemicu ende ende. Ngokutsho kwe-Italian pizza-yolo, abaye balungiselela isidlo sabo sesizwe iminyaka engaphezu kweyodwa, ezi mfuno ziyenziwa ngokugqithiseleyo nge-mozzarella eqinile, eyenziwe ngokukhethekileyo nge-pizza. Musa nje ukudibanisa neebhola kwi-brine, ezithengiswa kwiingxowa. I-pizza-chees ifumaneka ngendlela yemivalo kwimigodi yokucoca, ayinamanzi amaninzi kunye ne-greasy. Ukuba ubeka i-mozzarella ekhethiweyo kwikhekhe, uya kunika amanzi amaninzi, kwaye i-pizza iya kuba yidampu. Ukuba uthatha ushizi okhuselekileyo lwasekhaya njengesiDutch, ugcine ngokuphawulekayo, kodwa uya kufumana umtya ophezulu okanye umtya ogqithiseleyo. Ngokubanzi, awukwazi ukudala isidlo saseNtaliyane ngaphandle kwe-mozzarella. I-cheese kufuneka inqunywe kwiikhabhi malunga ne-1 x 1 cm, ifafazwe nge-tomato sauce, yongeza i-basil eluhlaza kunye ne-oregano kwaye uthumele i- "Margarita" kwi-oven.
Kushushu!
Ngama-ovens okhuni, asetyenziswa yi-pizza-yolo yobuchwepheshe, ukushisa kufinyelela ku-+4000 C, ngoko i-pizza ephekwe kwimizuzu yemizuzu, ithola inqumba engenakuqhathaniswa kwaye ihlanganiswe nesiganeko. Hayi, oku akuzange kufumaneke kwivenkile evamile ... Nangona kunjalo, zama ukutshisa i-ovini yakho ngokusemandleni akho, vula umthumeli ukuba ujikeleze ngakumbi umoya oshisayo kwaye ufake kuphela i-pizza kuyo. Kuhhavini e-+250 C, ibhakawa malunga nemizuzu engama-15-20, kodwa kungcono ukujonga ukulungela ngokwakho, kuba inkqubo iya kuxhomekeka ekusebenzeni kwezixhobo, kunye nobukhulu bekhekhe. Ukuba unqabile intlama enqabileyo, iya kubomela kwaye ibonakale njenge-cracker. Ukuba awupheki i-pizza eninzi kunye nokuzaliswa okucebileyo, kuya kukhangela. Ikhekhe elichanekileyo kufuneka libe lincinci, lincinci kwaye lisiyilise, ludla ngokukhawuleza kwaye lunomtsalane olumnandi. Yiphula ngeoli yeoli, uthathe izicucu nge-knife-roller uze uyinambithe de kube yitshisa: thabatha unxantathu onqabileyo, phinda kabini ukuzaliswa kungaphakathi (akufanele kuphule i-pizza efanelekileyo), kwaye ujonge umdla.
Vula kwaye valiwe
Akumangalisi ukuba "uMargarita" ubizwa ngokuba "ngumama wazo zonke ii pizza zaseNtaliyane". Unokubeka amakhowe, ham, isiBulgaria, i-cauliflower, intlanzi, i-prawns, i-mussels, i-truffles, i-capers okanye ezinye iimveliso kuwo (ngokwemvelo, ezingabhaka) - kwaye izitya ezintsha ziya kuvela. Ngendlela, i-pizza ingaba ivulekile kwaye ivalwe, zombini ibhaka e-oven, kunye ne-fried edibeneyo.
Ukuzaliswa komthetho
Abemi be-Apennines bamangaliswa yintoni uhlobo lwe-pizza abakwazi ukupheka i-pizza yasekhaya. Ngokomzekelo. "Izilwanyana ezine" ngesiTaliyane - le keke eplatiweyo, ebeka kuqala i-mozzarella. Emva kweParmesan, ngoko uPecorino noGorgonzola. Akukho Rashiya, isiDatshi, i-edam, ngaphantsi kweDor-blue kwiClassic Cheese ezine. I-sausages ebilisiwe kunye needroseji zogqirha nazo ziqulunqwe ngesiRashiya, kuba e-Italiya basebenzisa ii-hams eziphezulu zeendawo ezifana neprosciutto di parma kunye ne-bresaola. Nangona kunjalo, wena unelungelo lokukhetha iimveliso ezifanelekileyo kwesikhwama kwaye wenze isigqibo sokuba yiyiphi pizza yakho - isiTaliyane okanye isiRussia, isiRashiya. Into ephambili - ungayikhohlwa umgaqo-siseko wesitya: uyabhaka ngokukhawuleza, ngoko ke zonke izithako kufuneka zigqitywe. Ukuba ubeka imifuno, ngaphambi kokuwaphuza, ama-mushroom, inkukhu kunye nenyama, i-fry, intlanzi kunye ne-whitefood blanch. Ukuba ufuna ukukhawulezisa inkqubo, thabatha kuphela iimveliso ezigqityiweyo (umzekelo, ham, iminquma, i-capers okanye ityhunti enotshiweyo) okanye izithelo ezingasetyenziselwa ukutshintsha (utamatisi kunye nepelepele). Ngendlela, e-Italiya, uhlobo olukhethiweyo lwe-pizza xa ikhekhe kunye ne-sauce kunye noshizi ziyabhaka, kwaye ke izithako eziluhlaza zifakwa kwi-"Margarita", umzekelo, iincindi ezincinci ze-ham, amaqabunga e-salad eluhlaza kunye neparmesan egacekileyo.
I-Calzone kunye ne-pantseroto
E-Naples, i-pizza evulekile yazalwa, kwaye eRoma kwavela inguqu evaliweyo ebizwa ngokuthi i-calzone. Utywala, i-sauce kunye noshizi kuye kufana ne "Margarita", kuphela ezibekiwe kwisiqingatha sekhekhe. Bese ukongeza ezinye izithako - umzekelo, iiprown ezicwebileyo kunye negalikhi, i-oregano kunye ne-basil. Emva koko i "big pelm" ivala, ikhuselekile, ukuze kungabi nanye imbobo ehlalayo, ifakwe ngeoli yeoli ukuba yenze umququzelelo womlomo kunye nokubhaka. Nangona kunjalo, e-Italy kukho enye inketho ye pizza evaliweyo - i-pancerotto. Yenziwe ngaphantsi kwe-calzone kwaye ayipheki e-ovini, kodwa iyancwina.
Pizza ngeeapulo! I-Pizza njengesiqhelo esonayo, esihlwabisayo nesonelisayo siye sanyanzela kumazwe amaninzi, kodwa kwezinye zazo zitshintshile kakhulu kangangokuba amaTaliyane akasasazi isidlo sazo sazwelonke. Abantu baseMelika baqulunqa i-pizza yaseHawaii, begqoka "i-Margarita" ham yendawo kunye neengunana. Izakhamuzi zeLizwe lokuKhuphuka kwelanga ziye zaqhubeka ngakumbi - ikhekhe laseJapan e-oeconomiaki lenziwa ngengulube, ilayisi zeelayisi, imifuno kunye neentlanzi zasemanzini, zasebenza nge-soy sauce kwaye zafafaza ngemisonto eyomileyo yongxowa. EYurophu unako ukufumana iziqhamo ezinobumnandi. Mhlawumbi enye yeyona nto ibhetele i-apula. Ukupheka, ukuncibilika 1 tbsp. i-spoon yebhotela kunye ne-fry kuyo yinqumle ibe yimigca yee-apula 2 kunye ne-1 tbsp. i-spoonful sugar sugar, 1 ithispoon ye-sinamoni kunye namaconsi ambalwa ejisi lemon. Umxube we-caramelizes, uba mnandi, ukhangelekile kwaye unomdla kakhulu. Emva koko wabeka ii-apula kumfesane omiselweyo we-pizza (ngokwemvelo, ngaphandle kweetamatati kunye noshizi) kwaye ubhake kwi-oven esandulelayo ukuya kwi-200 ° C imizuzu emi-5. Khangela iinqununu zamakheke amnandi kunye ne-ice cream ibhola.
I-pizza evalelwe "ikhalone"
Izithako:
- umgubo-250 g
- amanzi-125 g
- ushukela 10 g
- ityuwa-8g
- imvubelo eyomileyo -12 g
- ioli yomnquma - 10 g
Ukuzaliswa:
- iitamatisi kwijusi yakhe -60 g
- mozzarella nge pizza - 120 g
- ama-mushroom-50
- ham -60 g
Indlela yokulungiselela:
Yenza inhlama ye-pizza. Hlanganisa umgubo kunye nemvubelo, ityuwa kunye noshukela. Yongeza ioli yomnquma emanzini. Izithako ezomileyo zityhala etafileni, uthele amanzi anamafutha uze uxoke inhlama ngezandla. Faka i-boll kwisitya, gubungela ifilimu uze uyivule iiyure ezimbini kwiqondo lokushisa.
Imfihlo:
1. Le mali yokuvavanya yanele malunga ne-pizza 2. 2. Phuma inhlama njengesangqa kunye nobubanzi malunga no-40 cm kunye nobukhulu be-2-mm. Umngcipheko kufuneka ube mkhulu kakhulu, ngoko ke i-pizza ibhetele ukugqithisa ngezandla zakho, kungekhona nge-pin pin. 3. Faka i-tomato sauce kwisiqingatha somhla wokugqiba. Ukwenza oko, iitamatisi kwijusi yazo kufuneka ihlanjululwe kwaye ixutywe kunye neengca zetyuwa, i-oregano kunye neengcongolo ezimbalwa zeoli yeoli. 4. Beka i-tomato sauce mozzarella nge-pizza, uthathe amacwecwe amancinci. 5. Yenza umgca we ham ococekileyo kunye namakhowa angaphambi kokutyiweyo. 6. Khubaza ukuzaliswa ngesiqingatha sesibini senhlama (njenge-dumpling enkulu) kwaye ngokukhawuleza uphonononga imida ye-pizza (ukuba ushiya imingxuma, ukugxila kuya kuphuma). Bhaka i-calzone imizuzu eyi-15 kwi-220 ° C kwaye ngaphambi kokukhonza ngeoli yeoli.
I-Pizza neParma ham kunye ne-rucola
Izithako:
- umgubo-850 g
- amanzi-0.5 l
- imvubelo-12 g
- ioli yomnquma-25 g
- ityuwa-25 g
- ushukela-25 g
Ukuzaliswa:
- mozzarella nge pizza
- utamatisi kwijusi yakhe - 100 g
- I-Parma ham-50 g
- I-Parmesan-30 g
- arugula - 10g
Indlela yokulungiselela:
1. Yenza inhlama yemvubelo kwaye uphume kuyo (100 g) isiseko se-pizza kunye nobubanzi be-30-33 cm kunye nobubanzi be-1-2 mm.
Imfihlo:
1. Uvavanyo lukwanele i-pizz 15. 2. Yandisa i-tomato sauce kwisihlama. Ukuze wenze i-sauce, zama i-tomato blender kwisikhumba sakho ngaphandle kwesikhumba, kunye neengca zetyuwa, ioli yeoli kunye ne-basil. 3. Faka i-mozzarella kwi-pizza. 4. Bhaka isidlo imizuzu engama-15 kwi-220 ° C. 5. Beka iinqumle zincinci zecarma yeParma ham kwi pizza egqityiweyo. 6. Hlanganisa i-rucola uze ufefe nge-parmesan ushizi.