Nā meaʻai
- 2 kg o ka iʻa San Pietro
- 200 g o ka hoki
- 160 g ʻūlū palaoa
- 2-3 fennel maka
- 2 cloves o ke kāleka
- fennel
- Timo
- lemon
- ʻaila ʻoliva keu
- E kūʻai
- pepe
Ka lōʻihi: NUMNUMX minuke
Lāla: Hapa hapalua
Hana: Nā kānaka 6
No ka meaʻai no San Pietro i paʻi ʻia me ka fennel, hoʻoheheʻe i ka pata i loko o ka pā, ka manawa me kahi clove o ke kāleka a me kahi thyme liʻiliʻi, a hiki i ka huli ʻana i ka hazelnut; a laila wehe i ke kālika a me koume, e hoʻohui i ka palaoa a me kahi teaspoon o ka paʻakai, e hui maikaʻi a kālua no hoʻokahi minuke. E hoʻomau i ka hoʻomākaukau: e hoʻololi i ka hui ʻana o ka palaoa i kahi pahu hau, hoʻohui i 3-4 teaspoons o ka fennel ʻoki a hui maikaʻi me kahi spatula. E kau i ka hui ʻana ma waena o nā ʻāpana ʻelua o ka pepa momona. E ʻōwili iā ia me kahi ʻōwili e loaʻa ai kahi pepa bakena like ʻole 3-4mm mānoanoa, a laila me nā pepa a pau e waiho i loko o ka paʻukū no kahi o 30 mau minuke. Ke paʻa, wehe, wehe i ka pepa luna a ʻokiʻoki, hāʻawi iā ia i ke ʻano o nā pūnaewele ʻelua: pono ʻoe e uhi iā lākou i ka nui kūpono e like me ka pale.
No ka iʻa: holoi a hoʻomaʻemaʻe i ka iʻa San Pietro, hoʻopiha i ka ʻōpū me kahi clove o ke kāleka, kahi lima o koume, ʻelua lemon zest, kahi paʻakai paʻakai a me kahi pine pepa. E kau ia ma luna o kahi pepa bakena i uhi ʻia me ka pepa momona, ka manawa me kahi ʻaila o ka ʻaila, kahi paʻakai a me kahi ʻāpana pepa a hoʻomoʻa i 180 ° C no kahi o 25 mau minuke.
I kēia manawa, eʻoki i ka fennel, eʻokiʻoki i loko o nā'āpana lahilahi a me ka manawa me kekahi mau punetēpē o ka fennel iʻokiʻia, kahi'ōmole o kaʻaila a me kahi paʻakai. E hoʻopiha i nā iʻa hou, e kau i nā kīʻaha ʻelua i loko o kahi pā wela, a ʻoiai e wela ana, e kau i luna me ka pata a me nā pā fennel. E hoʻoheheʻe ka pata a hoʻomoʻi i ka pulp no kekahi mau minuke, a laila lawelawe me ka ʻaoʻao fennel.
