Lisebelisoa tsa AÏOLI SAUCE
- 150 g oli ea mohloaare
- Li-yolk tse 2 tse ncha haholo tsa mahe
- Li-clove tse 2 tse ncha tsa konofolo
- 1 lehe kaofela
- Asene
- Rekisa
Lisebelisoa tsa hlama
- 350 g ea metsi a benyang a nang le liminerale
- 300 g phofo 00
- 2 tablespoons ea phofo ea raese
- 1/2 sachet phofo e bakang bakeng sa mahobe a monate
Lisebelisoa tsa SAOR
- 700 g 5 eiee e tšoeu
- 150 g linaoa tse tala
- 150 g ea tacoles
- 30 g pinoli
- 50 g ea morara o omisitsoeng
- Makhasi a 12 a sage
- Veine e tšoeu ea veine
- veini e ts'oeu
- Laurel
- tsoekere
- oli ea peanut
- oli ea mohloaare e sa tsoakoang
- Rekisa
Nako: 1h
Boemo: Halofo
Tekanyo: Batho ba 8
Bakeng sa sauce ea aioli, pheha likhaba tse 2 tsa asene; Otla li-yolks le lehe 'me u li emulsify ka asene e belang, konofolo ea minced, letsoai le oli ea peanut. Hang ha emulsion e bokelloa, e behe ka sehatsetsing.
Bakeng sa boima, kopanya phofo ea 00 le phofo ea raese, soda le ho baka phofo.
bakeng sa saor, khaola lieiee ka likotoana 'me u li tlohele li belise ka mocheso o mofuthu ka metsotso e ka bang 20, ka ho fafatsa oli ea mohloaare e sa tloaelehang, letsoai le 4 bay makhasi. Eketsa mocheso ho sootho eiee. Ebe u eketsa tharollo e lokiselitsoeng ka 1/2 khalase ea veine e tšoeu, 1/2 khalase ea asene, likhaba tse 2 tsa tsoekere.
Eketsa Re boetse re chesa linate tsa phaene le morara o omisitsoeng, ebe re pheha metsotso e meng e 15 ka mocheso o tlaase.
mantsiboea linaoa tse tala le lierekisi ebe u li tšela metsing a belang a letsoai ka metsotso e 3-4; Ho pholile ka metsing le leqhoa, ho ntša metsi le ho omisa.
Qetellong Linaoa tse tala, lierekisi le masene ka har'a hlama ebe u li fafatsa, butle-butle, ka oli e chesang ea peanut (170-175 ° C). Hlakola lithaole tsa pampiri ebe u eketsa letsoai.
Nako Fry le onion le sauce ea eona 'me u li felehetse le sauce ea aioli.
Recipe: Caterina Perazzi, Mengolo: Laura Forti, Lifoto: Riccardo Lettieri, Style: Beatrice Prada
