Namathisela ukuguqulelwa kwangempela kwi-Itali kuthetha "inhlama". Ukuqulunqwa kwayo (kunye nokukhankanywa kokuqala kwemigca yentlama eyenziwe ngomgubo kunye namanzi kufumaneka kumaphepha aseRoma mandulo) akutshintshi kuphela ukutya kwe-Italiya, kodwa kwaye kwathonya i-gastronomy ngokubanzi. Esidlulileyo, xa kungekho mishini eyenziwa, i-pasta yenziwa ngokulula. Inhlama yayisungulwe kumgca omncinci, kwaye unqumle kumacwecwe amaninzi okanye amaninzi. Ngoko kunjalo, kwaye nanamhla. Kodwa ukuba unesistim esikhethekileyo - umatshini wokwenza i-pasta (leyo iphinda ifake inhlama ibe yinqanaba elincinci) okanye umbhobho wokuqhawula ngokudibanisa, oko kuya kuba nzima ukupheka nawuphi na uhlobo lwe-pasta ngexesha elifutshane. Ngendlela, umatshini womatshini we-pasta awubizi, umva nje kuphela kukuba kunzima ukuhlambulula. Kuhlala nje ukuongeza ukuba i-pasta eyenziwe yinto eninzi ngaphezu kwepasta eyenziwe, kwaye inkqubo yokwenza ipasta ngokwayo kunye nezitya kuyo ingatshintshwa ibe yintsapho okanye iqabane elinobubele.
Ngokwemigaqo yeendlela zokupheka kweefama ze-Italiya, yenziwe ngqolowa ye-durum, e-Italia ikwasemthethweni. Ukongezelela, amaTaliyane adla i-paste al dente, engacinywa. Ingumthombo obalaseleyo we-carbohydrates kunye ne-fiber. Ngoko sincoma ngokukhawuleza ukuba uthathe umgubo ukusuka kwengqolowa ye-durum ukwenzela ukulungiswa kwe-pasta (ibonakaliswe ngumbala oqhekezayo kunye nombala ophuzi, okwenza ukuba kufane nendawo yengqolowa).
Kunokwenzeka ukwandisa ukusetyenziswa kwe-pasta, edlalwa ngokukongezwa kwamaqanda kunye neoli yeoli, kwaye ibizwa ngokuba, ngokulandelanayo, i-pasta yonke i-uovo, ithatha i-wholemeal nge-bran okanye i-soy, kwaye kunokuba ibe namaqanda apheleleyo-kuphela amaprotheni. Le ngundoqo inzuzo yokupheka ekhaya: ungatshintshi nje ingcamango yelisi, kodwa iresiphi, kunye ne "fomati" ye-paste ngokwayo! Indlela elula yokuphazamisa ukunambitheka kukushintsha umlinganiselo wamaqanda. Inani labo linokuluhlula kwii-2 ngeesililogram zefulawa ukuya kwii-yolk eziyi-25 ezilinganayo. Kwimeko yokugqibela, iya kuba yinyani yokuqanda eqanda ephuzi (leyo, ngelishwa, iyancasa, ngokunjalo iikhalori eziphezulu).
Ungatshintsha ukunambitha kunye nombala we-paste, ukuxuba ijusi yemifuno okanye i-condiments kwinhlama. Ngoko, amazambane asepinashi amanzi adibeneyo enze i-paste eluhlaza, i-beetroot - i-purple, i-carrot ijusi okanye i-safari-i-orange, i-tomato i-puree-ebomvu. Kwi-paste, unako ukongeza amanqwanqatha omhlaba okanye ipropper ebomvu. E-Piedmont, i-truffles echotshoziweyo isetyenziswe njengesigxina se-pasta. Kubiza, kodwa ungasindisa kwi-sauce: le pasta iyamnandi kwaye ayifuni nayiphi na izongezo.
Imiba yohlobo
Ngefom kunye nobukhulu, unobumba luhlukaniswe ngamaqela ama-5:
- Unobumba obude (ujikelezileyo kwaye uphahlale, uphelele kwaye ububanzi);
- Udidi olufutshane (luquka iintlobo zeentsiba, i-fusilli ne-rigatoni);
- I-Soup paste (idibanti encinci yeendlela ezahlukeneyo);
- Namathisela uhlobo olunzima (farfalle (iindonga), iigobols kunye nezinye "i-pasta" enhle, ezingayi kuyenza into enhle, kodwa zihobise ialadi kunye ne-pasta);
- I-Pasta kunye nokuzaliswa (ravioli, nioki, pansotti, tortellini - "ama-dumplings");
- I-Spagetti (spaghetti) - ininzi edumileyo emininzi (kunye ne-25 cm ubude kunye no-1-2 mm ububanzi), ifanelekile ngeesicucisi zesearch zakudala kunye ezikhanyayo;
- I-Linguine (linguini) - unobumba obude, obunqamlekileyo kunye obubanzi kunye nobubanzi obu-2 mm. "I-spaghetti ethembekileyo";
- TagliateUe (Tagliatelle) Kuhle kakhulu kunye namasiksi okanye inyama yokubhaka. Narrower Tagliatelle (3 mm) kuthiwa yi-thallolini;
- Fettuccine (fetuchini) - amateyipu adibene nobubanzi obuyi-8-10 mm. Iisanti ezininzi ezinomhlaza okanye utamatisi zifanelekile;
- Pappedelle (papardelle) - kakhulu kakhulu (ukuya kwi-15 mm) kunye ne-Tuscan ende. Kuhle ukupheka kunye neasiki ezininzi;
- Lasagna (i Lasagna) - inkulu kakhulu. Ubungakanani abulawulwayo, njengoko bonke baqhekeza i-lasagna phantsi kweefom zabo zokubhaka. Ezi ziqalo ziqala ukubiliswa, kwaye zitywiliswe ngeenyama okanye i-ayisikhilimu, iifuno, amakhowa, ushizi kunye nenyama egayiweyo okanye i-bechamel sauce kwaye ibhaka;
- Farfalle (farfalle) - "amabhabhathane" okanye "izindebe";
- Bucatini (bucatini) - into esiyibiza ngokuba yi-macaroni, iibhubhu ezide. Eyaziwayo kakhulu eRoma;
- Fusilli (fusilli) - i-spirals yeeramitha ezahlukeneyo (3-8 mm). Ukubamba ngokugqibeleleyo iisisi, ezifanelekile kumarada. Eyona ndawo iqhelekileyo enyakatho nephakathi kweItali;
- Penne - iifutshane ezinqambileyo zokubetha iibhobho zokusika (iintsiba). Ifomathi yonke, ngokusemgangathweni kwaye ilungele ukupheka;
- Rigatoni (rigatoni) - iifubhu ezinqamleziweyo ezimfutshane ezigqithisiweyo. I-Thinner rigatoni ebizwa ngokuthi i-tortilloni, ebanzi kakhulu (2-3 cm) - cannelloni-isetyenziselwa ukugaya;
- I-Tortellini (i-tortellini) ininzi ifana neendwangu zethu, iingqungquthela zazo ezidibeneyo ngohlobo lwe-bud. Kukulungele ukuwaqala nge-ricotta eluhlaza okanye isipinashi, ukuzaliswa kwazo kuncinci. Kukho ncinane kakhulu kwaye inkulu;
- Raviolli (ravioli) - amancinci amancinci ekwakhekeni kwe-ellipse okanye isikwere. Ukugqithwa okugqithisileyo kukukhukhulwa nge-parmesan, iparsley kunye nesipinashi, kodwa unokwenza malunga nantoni na. Ngokuqhelekileyo kunikwa i-pesto sauce. Ngaphambi kwangoku fried entle kwongeza isobho.
Iwayini ne pasta
Iindlela zokulula zokupheka kwezitya kunye neendlela zokupheka ze-pasta zaseItali ziquka kuphela izithako ezimbalwa: ioli yeoli, igallic, isipinashi. Zilungele ngokufanelekileyo ukukhanya, iwayini ezimhlophe ezimhlophe, umzekelo, uphawu lwesiTaliyane lwama-pino grigio kunye ne-citrus bouquet kunye namanqaku athile. U-Pino grigio uhambelana ngokucacileyo kunye neefestile zemifuno kunye nemifuno eluhlaza kunye namantongomane.
Iwayini elimhlophe yilonge kakhulu kwiladidi kunye ne-pasta. I-Pasta enezilwanyana zasemanzini ifanelekile ukuba iyomile, umzekelo, ityhusekisi. Yaye unamathele i-pasta ene-spicy sauce, usebenzise iwayini ecocekileyo kunye neqinileyo. Ukwahlula ama-noodle amaqanda amaninzi, amavini amhlophe kunye namanqaku e-citrus kunye nobomvu (ngokukodwa abalungele i-pasta ene-sage kunye nama-mushroom) afanelekileyo.
Kwi-ravioli, iwayini ikhethwe ngokusekelwe ekuzaliseni. Imifuno, i-white white vines ithathwa, ngenxa yeshizi kunye nenyama-imhlophe emhlophe, umzekelo, isambatho, okanye i-redpoxella. Kodwa akukho mithetho enzima. I-Ravioli ngesipinashi, umzekelo, kuyamnandi ukuhlamba i-lambrusco ebomvu. Ngokwahlukileyo kuyimfuneko ukuthetha malunga ne-pasta kunye neetatayi okanye i-pesto sauce. Idibaniswe newayini elibomvu, kodwa ingenzima kakhulu, ukuziva i-sweet taste ye-sauce. I-Chianti okanye i-merlot iya kwenza. Baya kunikwa ukutya kwi-carbonara. Kwi-pasta kunye neetamatati, inyama kunye ne-sausages zihlala zongezwa. Emva koko iwayini elibomvu kufuneka lizaliswe kwaye liqine-ukusuka kwimimandla esezantsi. Ukuba upheka i-pasta ngeeshizi, ukhetho lwewayini luya kuxhomekeka kulolu hlobo lweshizi. I-Ravioli ne-ricotta yayinobumba obomhlophe okanye obomvu. Ama-Sauces asekelwe kwi-cheeses ezinzima, ezibukhali kunye nohlaza okwesibhakabhaka, njengeParmesan okanye iGorgonzola, zidinga iwayini ezinamandla, ezixubileyo: Barbaresco, Shiraz. Iwayini i-Sicilian iya kuba yinto enhle. Ziye zigqibelele i-pasta al fenno - ebhaka ehovini.
Ukupheka inhlama
Okokuqala, sinqume ukuba ufuna ihlama elincinci okanye iqanda. Kwimeko yokuqala, kufuneka nje uthele amanzi amancinci kumgubo. Unokongeza isithambathiso kumgubo okhuni, unako - i-semolina (kwisiqingatha se-3: 1). Ukuze uvavanyo lweqanda, ufune ioli kunye namaqanda. Maxa wambi amaqanda awanalo amaqanda apheleleyo, kodwa amaqanda eqanda okanye umxube wamaqanda kunye nezikhupha kwi-1: 3. Emva koko i-pasta eyilungeleyo ifumana ukunambitheka okungakumbi, kwaye isitya siba ngaphezu kwekharikhi kwaye sinelisekile.
I-teknoloji yokuxolela uvavanyo iyafana kwindlela yokukhetha. Phakamisa umgubo ococekileyo ngesilayidi, yenza i-funnel ephakathi, uthele amanzi kuwo. Knead iqale ukusuka emacaleni ukuya kwiziko. Zonke izithako mazibe kwindawo yokushisa. Yenza inhlama, ululaze ngokukhawuleza, ubuncinane imizuzu engama-20, apho ubunzima bufanele bube bufanane, buqine kwaye bunzima. Ukuba ukwenza unobumba obunemibala, xuba ukuxhaswa ngamanzi okanye amaqanda. Unokubeka isigaba sokuqala sokulungiselela uvavanyo ukudibanisa, kodwa siyaqhubeka sincomela ngesandla ukuba sikulethe "imeko". Ukugqiba uvavanyo, ukuma ibhola, ukugubungela ithawula uze uvumele "ukuphumla" kwindawo yeqondo lokushisa okungenani imizuzu engama-40. Emva koko ugqithise kwaye usike ngomshini okanye ngesandla, unike umfanekiso ofunwayo. Ungakulibala ukulungiselela indawo yepasta ephelileyo: kufuneka ifefe ngokucoca ngomgubo. Kungcono ukusebenzisa intlama ngokukhawuleza, kodwa ubuninzi bungagcinwa kwisitya esitywinwe kwifriji (kungekho ngaphezu kweentsuku ezintathu).