Brasato al Barolo ndi imodzi mwa zakudya zokongola kwambiri kuchokera kumpoto kumpoto kwa Italy ku Piemonte (Piedmont): kudula mwamphamvu kwa nyama ya ng'ombe yophika-yophika mu vinyo wofiira mpaka itasungunuka.
Zimaphatikiza vinyo wofiira, womwe ndi Barolo (ngakhale mutagwiritsa ntchito vinyo wambiri wofiira monga Chianti, Brunello, Barbera, kapena Taurasi), kuti mupeze zotsatira zabwino. Pulumutsani nthawi yapadera, ndipo mutha kukondwera ndi zotsatira.
Amagwiritsidwa ntchito pa mapuloteni apamwamba kapena mbatata yosakaniza, koma mungathenso kumatulutsa mazira a mzira.
Zotsala zilizonse (ngakhale simungakhale nazo, ndizokoma kwambiri), zingagwiritsidwe ntchito kukwaniritsa malonda a pasitala - mwachikhalidwe agnolotti kapena ravioli ku Piemonte dera, koma mtundu uliwonse wa pasta udzachita:
- Pasitala ya Half-Moon yokhala ndi Braised Beef ( Mezzelune al Brasato ) Chinsinsi
- Agnolotti al Brasato Recipe
Chimene Mufuna
- 1 anyezi wamkulu (peeled)
- 1 lalikulu karoti (peeled)
- 1 phesi la udzu winawake
- Mankhwala okwana mapaundi 3 (mwina rump roast, brisket, chuck, kapena odulidwa ofanana, osati oonda kapena adzakhala owuma)
- 1 bay tsamba
- Nkhumba zazikulu zakuda kulawa (zonse)
- Botolo 1 la Barolo (kapena vinyo wofiira wofanana, wamtundu wofanana)
- Supuni 2 batala
- Mafupuni awiri a supsciutto mafuta (mafuta odulidwa kuchokera ku magawo a prosciutto - kapena kupatulapo, supuni 4 basi ya mafuta)
- Zosankha: 1/4 kapu ya kognac
Momwe Mungapangire Izo
Yambani tsiku lisanayambe kukonzekera kuphika nyama. Dulani anyezi, udzu winawake, ndi karoti, ndi kuziyika mu mbale ndi nyama, bay leaf, ndi peppercorns. Thirani vinyo pamwamba pa osakaniza ndikuwongolera usiku wonse, kutembenuzira nyama nthawi zina.
Chotsani nyama, kusunga marinade, ndi kuyanika nyama yowuma.
Limbikitsani marinade, tibweretse ku chithupsa, ndipo imirani pa moto wochepa mpaka itachepera theka.
Padakali pano, tizimangirira nyama ndi chingwe kuti chikhalebe chowoneka ndi kuchisaka mu mphika ndi mafuta ndi mafuta a prosciutto.
Mukakhala bwino mofiira kumbali zonse, phulani njoka yamphesa, ngati mukuigwiritsa ntchito, pa nyama, ndikuyatsa.
Mafuta atatuluka, nyani nyama ndi mchere, kutsanulira marinade yomwe yachepa, onjezerani zamasamba zomwe zimagwedezeka, ziphimba chirichonse, ndi kuzimira pamoto mpaka nyama itatha, pafupifupi maola awiri.
Nyama ikatha, chotsani mu mbale ndikuchotsani chingwe. Chotsani ndi kutaya tsamba la bay .
Mafuta owonjezera a msuzi, kutsanulira pa nyama, ndikutumikira. (Anthu ena amakonda kuchotsa ndiwo zamasamba, ndizobwezeretsanso ku msuzi kuti azitulutsa msuzi - izi ndizosankha). Nyama iyenera kukhala yachisomo kwambiri, ikhoza kudula ndi supuni.
Kutumikira ndi mbatata yosakanika kapena polenta yokoma . Ndipo, ndithudi, botolo la Barolo.
[Kusinthidwa ndi Danette St. Onge]