Chophimba ichi poyamba chinkafuna hare ragù, koma popeza nyama zakuthengo sizowoneka ndipo n'zovuta kupeza ku US - ndipo zimakhala zodula kwambiri mukazipeza - zakhala zikulowetsedwera ndi nyama ya kalulu pamasinthidwe awa. Ngati, komabe muli ndi gwero la nyama zakuthengo, omasuka kugwiritsa ntchito izi m'malo mwake. Nyama ya Hare imakhala yowopsya, yolimba, ndi gamier kusiyana ndi nyama ya kalulu, pang'ono pafupi ndi nyama yodya nyama, komanso nyama ya kalulu.
Mukhozanso kupanga njirayi ndi ng'ombe yamtundu kapena nyama ina m'malo mwake. Sitikhala ndi mawonekedwe omwewo kapena kulawa, koma adakali okoma!
Pezani mbale iyi ndi vinyo wa Amarone della Valpolicella Classico wofiira, monga Masi Costasera.
[Kuchokera ku Chinsinsi cha Victor Pena Guilera, Research Culinary Research & Innovation Manager, Pastificio Giovanni Rana, analumikizana ndi vinyo wa Masi Agricola ku dera la Valpolicella.
Chimene Mufuna
- Kwa Agalu:
- Supuni 2 (mafuta owonjezera)
- Supuni 3 batala
- 2 ounces karoti (odulidwa bwino)
- 1 ounce anyezi (finely akanadulidwa)
- 1/2 pokhapokha celery (finely akanadulidwa)
- 1 1/2 mapaundi akalulu (osadziwika, nyama ya pansi;
- 5 ounces pancetta (nthaka)
- 1/2 chikho vinyo (wofiira)
- 1 maluwa a garni (tsamba lamaluwa , bay leaf, ndi rosemary)
- 8 ounces phwetekere puree (passata di pomodoro)
- 1 chikho madzi
- 1 onetsetsani bwino nyanja yamchere
- 1 onetsetsani tsabola wakuda (mwatsopano grated)
- Pasika:
- 1 pkg. Giovanni Rana tagliatelle
- 10 ounces akalulu
- Supuni 1 batala
- 2 ounces Parmigiano-Reggiano tchizi (atsopano grated, potumikira)
- 1/4 mpaka 3/4 mwatsopano rosemary
- 1 mpaka 2 tbsp. mafuta a azitona (owonjezera namwali, chifukwa chotumikira)
Momwe Mungapangire Izo
Kupanga ragù:
- Kutentha mafuta a maolivi omwe ali osakwatiwa mumtsinje waukulu wa stockpot kapena Dutch kuwonjezera pa kutentha kwakukulu. Onjezani supuni imodzi ya batala ndipo ikasungunuka ndi kupopera thovu yatha, yikani karoti, anyezi, ndi udzu winawake.
- Sungani masamba mpaka mutachepe, pafupi mphindi 10.
- Onjezerani EVOO mu kasupe, kamodzi kowonjezera kuwonjezera kaloti, anyezi, udzu winawake ndi kusunga zonse mu mafuta.
- Mukadula masamba, mumapatsa nyama ndi nthaka pancetta ndikuphika kwa mphindi 10 mpaka 15.
- Onjezerani vinyo wofiira ndipo mulole iwo asungunuka, pafupifupi mphindi imodzi, kenaka yikani maluwawo kuti awononge poto.
- Onjezerani tomato woyera, madzi, mchere, tsabola, ndi masupuni awiri otsala ndi bata, ataphimbidwa, kutentha pang'ono kwa maola asanu, kapena mpaka nyama ili yabwino kwambiri.
- Chotsani ndi kutaya maluwa; ikani ragù pambali pamene mukupanga pasitala.
Kupanga pasitala:
- Ikani tagliatelle mumphika wawukulu wa madzi otentha amchere kwa mphindi imodzi, kenako yanizani ndi kuwonjezera pa supu yaikulu kapena mbale ndi maola 10 a ragù ndi batala ndipo muzitha kuvala mofanana.
- Kutumikira, wokongoletsedwa ndi rosemary sprig ndi odzaza ndi mavitamini a maolivi, ndi grated Parmigiano-Reggiano tchizi kukonkha pamwamba.
| Malangizo Okhudzana ndi Zakudya (pa kutumikira) | |
|---|---|
| Malori | 1740 |
| Mafuta Onse | 95 g |
| Mafuta okhuta | 35 g |
| Mafuta Osatchulidwa | 38 g |
| Cholesterol | 614 mg |
| Sodium | 984 mg |
| Zakudya | 21 g |
| Matenda a Zakudya | 5 g |
| Mapuloteni | 182 g |