Pesto kawirikawiri imapangidwa ndi basil, koma masamba ena omwe ali ndi masamba ndi zitsamba angapangitsenso tizilombo toyambitsa matenda. Gwiritsani izi ndi pasitala yotentha , ndi pang'ono mwa madzi ophika ochokera ku pasitala (kuti mupange msuzi), kapena kuwupangira mpunga kapena risotto . Mukhoza kuziyika mufiriji kwa masiku angapo.
Chimene Mufuna
- 3 cloves adyo
- 2 makapu kale (masamba mwamphamvu atanyamula, makamaka mwana kale, kapena palibe zovuta)
- 1/2 kapu ya parsley (masamba atsopano)
- 1/2 chikho cha mafuta (owonjezera namwali)
- 1 dash mchere (kulawa)
- 1 tsabola wodula (kulawa)
- 1/4 chikho cha tchizi (grated
- Parmesan , onani Zindikirani)
Momwe Mungapangire Izo
- Ikani adyo mu pulogalamu yamakono yokhala ndi tsamba lachitsulo ndi puree kudula adyo.
- Onjezerani kale kale ndi parsley ndi mapepala mpaka masamba atsekedwa bwino.
- Ikani mafuta mu maolivi ndi magalimoto othamanga.
- Nyengo ndi mchere ndi tsabola, kenaka muzitsuka mu tchizi ta Parmesan koma musakhale woyera kapena mopitirira muyeso.
Malangizo Ophika:
- Ngati mukufuna pesto yowonjezera, onjezerani maolivi ena.
- Ngati mukufuna kuwonjezera 1/4 mpaka 1/2 chikho mtedza wa pine pamene mukuwonjezerapo kale, pitani patsogolo - nthendayi yamtunduwu imakhala ndi mtedza (omwe nthawi zambiri imakhala ndi mtedza wa pine), ngakhale kuti masambawa amawasiya ngati oyenera, oyenera kuganizira ndi zakudya zamtundu wambiri.
- Mankhwala ena a pestos ali pamwamba pa mkate wofufumitsa womwe umasakanizidwa ndi mafuta, ndiye mwinamwake uli ndi mozzarella kapena tchizi ya mbuzi monga crostini; monga sangweji kapena kukulunga kufalikira; kapena kusakaniza ndi yogagrit yogrit, Greek Fraiche kapena kirimu wowawasa monga kuviika.
- Yesani zina zachitsulo zovuta m'malo m'malo a Parmesan. Ine ndinapanga ichi ndi Gruyere ndikuchigwiritsa ntchito pamwamba pa pasita wakuda (pasta) ya gluten ndipo inali yabwino. Palibe mtedza, kotero mbaleyo inali yabwino kwa anthu omwe ali ndi chifuwa cha mtedza ndi mtedza wa gluten, omwe sapezeka pamadyerero a pesto.
Zindikirani:
Tchizi ta Parmesan (yomwe imadziwika ku Italy monga Parmigiano-Reggiano) ndi yovuta, yobiriwira tchizi. Dzina lake limatchulidwa kudera la Italy limene limapangidwa, ndipo Parmesan yeniyeni imangobwera kuchokera kumadera ena a dzikoli, malinga ndi lamulo la Italy. Kunja kwa Europe, dzina lakuti "Parmesan" lingagwiritsidwe ntchito mwalamulo kwa tchizi zopangidwa mu chikhalidwe cha Parmigiano-Reggiano, koma osati dzina lonse.
Parmigiano-Reggiano imapangidwa kuchokera ku mkaka wosagwidwa ndi ng'ombe, ndipo pali malangizo ambiri okhwima ozungulira momwe Parmesan yeniyeni ya Italy imapangidwira. Ndi tchizi wokalamba, ndipo nthawi zambiri okalamba kwambiri amatchulidwa kuti kukoma ndi kotsika mtengo. Ngati mumagula Parmesan zapakhomo zomwe ziri zabwino; Ngati muli ndi mtima wofuna kugula, mugule Parmesan mu chunks ndi kabati kapena mudzigulitse nokha, kapena mugule mumsika kapena masiki ogulitsa zomwe zimapatsa Parmesan zawo nthawi zonse, kapena ali ndi nsonga yowonjezera ya Parmesan. Gulani okha mu tchizi, musagule zinthuzo muzitsulo zokhoma.
Parmesan nthawi zambiri amadaya, finely kapena coarsely, ndipo amagwiritsidwa ntchito mu pastas, sauces, risottos, ndi msuzi.
Zikhoza kutsukidwa pang'ono pa mbale ndi saladi zosiyanasiyana, ndipo zimadyanso molunjika, zowonongeka ku chunks kapena shards, zomwe zimapezeka ku Italy komanso ku Ulaya. Achimerika amagwiritsa ntchito kwambiri kuphika.
| Malangizo Okhudzana ndi Zakudya (pa kutumikira) | |
|---|---|
| Malori | 449 |
| Mafuta Onse | 40 g |
| Mafuta okhuta | 7 g |
| Mafuta Osatchulidwa | 27 g |
| Cholesterol | 10 mg |
| Sodium | 146 mg |
| Zakudya | 20 g |
| Matenda a Zakudya | 3 g |
| Mapuloteni | 7 g |