Yakanaka classic ichiri kukushamisa iwe here? Hongu, maererano nemubiki wechidiki kubva kuUmbria, akadzoka kubva kuSpain achienda kunyika yake kuti amutsidzire mabikirwo endima.
ari pasta nebhinzi Chikafu chekare chekudya kweItaly, chakagadzirirwa zvese panguva yegore apo bhinzi nyowani dzinoshandiswa, anenge kubva munaJune kusvika Gumiguru, uye panguva iyo yakaoma bhinzi inoshandiswa. Recipe yekunyaradza yakavimbiswa, inofukidzira uye yakapfuma zvakanyanya mukunaka. Asi iwe unogona here kuedza kuunza kuhupenyu mune yazvino nemamwe ekugadzira tweaks?
Saka zvinoratidzika, kubva kumenyu yakagadzirwa nemubiki. Giulio Gigli, achangodzoka kubva kuSpain achienda kuUmbria, nyika yake yekuzvarwa, kuzovhura nzvimbo yekudyira yeUne mudunhu reFoligno. Ane incredible track rekodhi. Formé dans les cuisines du Pagliaccio d'Anthony Genovese, in 1947 chez Le Cheval Blanc de Yannick Alléno et dans la cuisine triplement étoilée du Benu à San Francisco, il a été chef de cuisine et chef de la crézé makore. Uye kubva ipapo akadzokera kuItari kunovhura resitorendi yaizopa kuoneka uye kuravira kune nharaunda zvigadzirwa zveUmbria, kunyangwe zvisinganyatso kuoneka uye zvisingazivikanwe.
Umbricelli, pasta
Pasta nebhinzi, zviripo pamenyu, ndizvo zvakakosha pakunzwisisa Une's gastronomic process yese, uye inzvimbo huru yekurudziro yekunzwisisa kuwirirana pakati pemabikirwo echinyakare uye azvino. Legumes, inowanzokanganwika nevabiki, asi iripo muUmbria, inoshandiswa pamapati ose, kunyange mumuto wekubika. Mhedzisiro ndeye pasta ine chirevo chakasimba chemunharaunda, iyo inobva pamusangano we 4 marudzi emhando dzebhinzi uye umricelli. Musanganiswa usina kujairika, nekuti kunyangwe pano pasta nebhinzi zvinowanzogadzirwa nekasiya pasta, spaghetti yakatyoka, hafu yemaoko ... zvakanaka, chero chii chinoitika. Maamburera ndechimwe chigadzirwa chemuno, mune iyi vhezheni yese ine zviyo zvekare. MuUmbria yose kune zvimedu zvegorosi, zviduku kana zvakakura, kubva kune iyi fomati yakazvarwa, saka "pasuru imwe neimwe ine kunhuhwirira uye kunhuhwirira kwakasiyana", anotsanangura mubiki. Haisi kungoita zvinonhuwira, asi chikamu chinokosha chendiro.
Ungasarudza sei Umbrian bhinzi
Kuenderera mberi kune maruva, anogadzirwa uye anobikwa zvakasiyana. Muchokwadi, kune bhinzi inobva kuLake Trasimeno, ine bhinzi diki dzemavara ese, ine bhotoro kusachinja-chinja uye kupfava kwakanyanya. Mbeu inoremekedzwa, nokuti kare bhinzi chena dzaisarudzwa kune vanokudzwa uye dzakasvibirira dzaisiiwa kune vamwe. Zvakare nekuda kwekuunganidza, iyo yakaoma kwazvo, mutengo wekushaikwa uku wakanyanya kukwirira. Ipapo kune bhinzi yemubako, kunyanya isingawanzo uye yakajairwa mudunhu reFoligno, mumhando mbiri, imwe inoita girinhi uye imwe yakasviba. Roveja is également used dans ce plat, qui n'est pas a haricot, mais une legumineuse, yakajairika sauvage pois yedunhu reCascia, très coloré, avec des notes particulières, a peu d'écorce de pomme de terre, peu of Nyika. Pakupedzisira, bhinzi, iyo inokurawo muUmbria, asi inowanikwa muItaly yose.
Kubata kwemazuva ano, kuwedzera pakusarudzwa kwemhando yepamusoro-soro, inotsamira pakuwedzera kwezvimedu zviduku zve soya uye lemon gelatin mundiro, uye mousse yakakangwa. Nguruve iyo inowanzovapo mukugadzirira kwebatter iyo pasta nebhinzi zvakasvibiswa inowana hutsva hutsva.
Nzira
Bhinzi dzose dzinobikwa zvakasiyana. Mvura yekubika inochengeterwa uye kuderedzwa kunowanikwa, iyo inoderedza tomato inowedzerwa. Chikamu chebhinzi kubva muwaini inosanganiswa uye inoshandiswa, pamwe chete nemuto, senheyo yepasta. Kana pasta yaibva, inokwizwa nebhinzi shoma, mafuta negariki, nyoka uye lemon zest. Iyo ndiro inopedzwa nezvidimbu zvidiki zvesoya uye lemon jamu uye crust mousse, musiphon, yakawanikwa kubva kune crust muto uye zvakare chidimbu chidiki chidiki chepork rinds.
