ʻO ka meaʻai hōʻailona o ka meaʻai Valtellina. No ka hana hou ʻana ma ka home, ua huli mākou i kahi chef kūloko maikaʻi, nāna i hāʻawi iā ia i kahi mana maoli.
Ke hōʻoia nei ʻoe pizzoccheri a noʻonoʻo koke ʻoe iā Valtellina. ʻŌlelo ʻoe iā Valtellina a noʻonoʻo koke ʻoe i kāna chef kaulana loa: Alessandro Negrini, i hānau ʻia ma 1978, ke keiki a Caspoggio ma Valmanenco a me ke alakaʻi o ka brand Milanese kaulana. Ko Aimo a me Nadia kahua, me ka Apulian Fabio Pisani. ʻO Nadia Santini kā lāua kumu a ʻo ʻAimo Moroni hoʻi, nāna i hāʻawi i nā keikikāne ʻelua i ka hana o ka hoʻomau ʻana i ka moʻolelo nani o ka makahiki 2. ʻO ka hale ʻaina hōkū ʻo Michelin ma Montecuccoli 6. No ka poʻe i ʻike ʻole, ʻo ka pizzoccheri o Valtellina, nona kona kapikala ma Teglio kahi i hoʻokumu ʻia ai kāna Academy, he kīʻaha kūʻokoʻa, maikaʻi a waiwai hoʻi, kakaʻikahi loa i hoʻomākaukau ʻia mai Valtellina. Aia ma Valchiavenna kokoke, ke hoʻololi nei ka pizzoccheri i akua. pōpō palaoa keʻokeʻo e hoomanao i ka spaetzli. "Ma Valtellina ke olelo nei lakou he mea hooluolu, e ai nui," wahi a Alessandro Negrini, "ʻo ka mea ʻoiaʻiʻo, ua hāʻawi mua nā kauka ma ia wahi i nā lau buckwheat, ka mea mua o ka palaoa, no kona ʻoluʻolu." hiki ".
E hoʻolohe i nā helu 3
Ua hāʻawi mai ʻo Negrini iā mākou i ka meaʻai, e hōʻike ana i nā kikoʻī e hana i kahi haku hana ma ka home. A i kēlā me kēia hihia e hōʻike ana i ka manaʻo kuhihewa e pili ana i ke kaumaha o ka pā. "ʻOiaʻiʻo, ʻoi aku ka maikaʻi ma mua o nā mea ʻē aʻe. ʻO ka mea nui ʻaʻole e poina i nā ʻano 3.
ʻO ka mea mua: he mea nui ka palaoa buckwheat he lepo pōhaku, hoʻomaʻamaʻa maikaʻi a kānana maikaʻi.
ʻO ka lua: pono e hoʻomoʻa ʻia nā mea kanu i loko o ka wai kahi e pau ai ka pizzoccheri no ka mea he ʻāpana kēia o ke koena o nā mea e pau ai ma ka pā.
ʻO ke kolu: e hoʻohana i ka nui o ka pata a ʻaʻole e puhi iā ia, manaʻo ka poʻe he nui ka mea e hoʻoheheʻe ai i ka lihi, ʻo ia ka wela o ka ipuhao kahi i loaʻa ai ka pizzoccheri a me nā mea kanu.
He aha ka waina e hui pū me ka pizzoccheri? "He nui ka poʻe e koho i ka ʻulaʻula mai kaʻu Valtellina, akā makemake wau i kahi ʻōpala e hōʻoluʻolu a hoʻomaʻemaʻe i nā ʻono ikaika o ka pizzoccheri. A i ʻole he waina keʻokeʻo ʻala, e like me Traminer, "wahi a ke chef. A i kēia manawa kāu meaʻai.
ʻO Pizzoccheri Valtellinesi, ka meaʻai a chef Negrini
Nā meaʻai
400 g ka palaoa buckwheat (kahi lepo pōhaku)
100 g 0 palaoa (kahi lepo pōhaku)
285 g o ka wai (ma ke kanalima °)
80 g pata (ʻoi aku ka maikaʻi ʻo Malga)
180 g ka paʻakai semi-momona (makemake ʻo Latteria a i ʻole Casera Valtellinese)
240 g uala
200 g kāpīpī
40 g o Grana Padano DOP
2 cloves o ke kāleka
60 g ka paʻakai moana holoʻokoʻa
Ke Kaʻina Hana
No ka pizzoccheri
E hoʻomaka i ka waiho ʻana i ka palaoa 0 a me ka palaoa buckwheat i loko o kahi kīʻaha, hui maikaʻi a hoʻohui i ka wai ma kahi mahana o kanalima °: e ʻae kēia i nā starches buckwheat e hui maʻalahi.
E hoʻomaka i ka hana ʻana i nā mea hana ma ka lima i loko o ke kīʻaha, e hoʻololi i nā mea a pau i kahi papa pastry i uhi māmā ʻia me ka palaoa buckwheat a hana paʻa i ka palaoa: pono e mālama pono ʻia ka palaoa i hiki ke hoʻokō i ka ʻoi loa o ka maʻalahi.
E hoʻopololei i ka pōpō, kāpīpī me kahi palaoa buckwheat liʻiliʻi a hoʻomaka i ka ʻōwili ʻana i ka palaoa me kahi ʻōwili: pono ʻoe e kiʻi i kahi disk ma kahi o ʻelua-ʻekolu mm mānoanoa.
E ʻoki i nā ʻaoʻao i waho o ka diski hopena, i mau ai ka ʻāpana ʻehā, e kāpīpī mālie i ka ʻili me ka palaoa buckwheat hou aʻe a ʻokiʻoki, me ka pahi ʻoi, i loko o nā ʻāpana ma kahi o ʻekolu iniha ka laulā.
E hoʻokuʻu i 3 mau ʻāpana ma luna o kekahi, e kāpīpī inā pono me kahi palaoa buckwheat liʻiliʻi.
Me kēia kaʻina hana e ʻoi aku ka wikiwiki o ka hoʻokō ʻana i ka pizzoccheri me ka pololei, e ʻoki ana i nā ʻāpana overlapping i loko o nā ʻāpana me ka mānoanoa o ka ʻoi aku a i ʻole 0,5-1 cm.
No ka lole
E kau i ka ipuhao me 6 lita o ka wai ma ka wela; I kēia manawa, e hoʻomaʻemaʻe i ke kāpena ma ka ʻoki ʻana a ʻokiʻoki i ʻāpana, e wehe i ka ʻāpana paʻakikī.
Peel i ka ʻuala a ʻokiʻoki iā lākou i loko o nā ʻāpana nui a me nā ʻāpana like ʻole i like ke kuke ʻana.
Ke hoʻolapalapa ka wai, e hoʻohui i kanaono g paʻakai.
E hoʻolapalapa i ka ʻuala ma kahi o 2 mau minuke.
I kēia manawa, ʻokiʻoki i ka paʻakai semi-momona i loko o nā ʻāpana lahilahi ma ke ana wela.
Ke moʻa ka ʻuala, hoʻohui i ke kāpeti.
No ka hopena
Ma hope o 4 mau minuke, e ninini i ka hapalua o ka dollop o ka pizzoccheri, e hoʻomoʻi mālie iā lākou me ka lima o ka ladle lāʻau, e hoʻohuli mālie iā lākou e pale aku i ka pipili, a laila e hoʻohui i nā pizzoccheri i koe.
E hoʻoulu i kekahi manawa i ka wā e kuke ai no ʻehā mau minuke.
E ʻokiʻoki i nā cloves garlic poached i ka hapalua, a laila e ninini i ka pata i loko o kahi ipu a hoʻoheheʻe iā lākou.
Pono e hoʻoheheʻe ʻia ka pata a hoʻoheheʻe ʻia me ke kālika a ʻae ʻia e wela ma luna o ka wela haʻahaʻa haʻahaʻa a hiki i ke kala nutty.
I kēia manawa, e hoʻomākaukau i kahi pālahalaha haʻahaʻa haʻahaʻa, i hoʻomehana ʻia ma ke kaupaona ʻana ma luna o ka pā me ka wai kuke pizzoccheri.
E hoʻohaʻahaʻa i ka wela ma lalo o ka pā me ka hoʻohuliʻoleʻana: me ka hoʻohanaʻana i kahi puna slotted, e hoʻomaka e hoʻokahe i ka pizzoccheri maikaʻi iʻole e hoʻololi i ka wai i ka pā wela a hana i kahi papa mua ma lalo.
Me ka hui ʻole ʻana i kēia mau ʻanā, e hohola i kahi papa o ka cheese, e hoʻomau me kahi papa ʻē aʻe o ka pizzoccheri a hana hou i ka ʻanuʻu a hiki i ka pau ʻana o ka papa hope o ka pizzoccheri a me ka paʻakai.
E kau me ka parmesan grated.
E kau i ka pā me ka pizzoccheri ma luna o ka wai kuke wela a uhi ʻia me kahi kāwele kīhini: e kōkua kēia i ka hoʻoheheʻe ʻana o ka cheese.
I kēia manawa, e hoʻonui i ka wela ma lalo o ka ipu i hoʻoheheʻe ʻia ka pata a me ke kāleka.
E hoʻonui kēia i ka ʻono i ke kīʻaha, me ka ʻole o ka pili ʻana i ka digestibility.
A laila e ninini i ka pata wela ma luna o ka pizzoccheri.
Wehe i nā cloves kālika a hui i ka pizzoccheri, me ka mālie.
Hana wela.
