Funda ubuciko. E-Villa Tiepolo Passi ungadla phakathi kwezingcezu zomlando, kanti amadina nawo avela eHollywood. Futhi ngobulula obufanayo sisuka ku-pasta ne-fasoi siye ku-quinoa
Ukungena I-Villa Tiepolo Passi, e-Carbonera, enhliziyweni yezwe lase-Treviso, lingajabulisa noma yimuphi umlandeli wochungechunge lwe-Downton Abbey. Kukhona ukukhazimula kwekhaya elinomlando elifakwe kahle, izinsizakalo zesiliva, umndeni wemvelaphi yakudala. Kodwa ngaphandle kwemikhuba yokusingatha noma i-plastered: lapha, abanikazi bendlu babeka itafula ngokucophelela nangenjabulo futhi ekhishini izingcezu zezinkumbulo nempilo yomndeni zidluliselwa kithi. Isiqephu sokugcina sencwadi yokupheka, isibonelo, ama-meatballs e-quinoa (i-vegan), yabazukulu abasuke bevela eMelika izinsuku ezimbalwa. Kodwa sihamba ngokulandelana. Samukelwa u-Count Alberto Passi de Preposulo, umkakhe okhazimulayo u-Bárbara nendodakazi yakhe u-Gaia ophethe u-Beatrice omncane, onezinyanga ezimbalwa nje ubudala, ezingalweni zakhe.
Umndeni wakwaPassi umelwe kwelinye lamagumbi afakwe ifresco e-villa, aqala ngekhulu le-16 futhi avuselelwa ngekhulu le-17 ngokuya ngezici zesitayela zikaVincenzo Scamozzi, umfundi kaPalladio.
Egunjini lokudlela, silindelwe itafula elihle eliyisiyingi, eligqoke indwangu yetafula eliyisimaragidu futhi libekwe nomhlobiso wezimbali osayinwe uGinori, “isipho somshado,” uBarbara usitshela. Izinkomba zendawo zintekenteke njengemitshingo ye-Murano kanye namaragi e-Bassano porcelain, enye intshiseko ye-countess. “Itafula elilungiswe ngezandla ezi-4,” uyachaza. "Sixabana nomyeni wami, yebo, kodwa lapho sifinyelela esivumelwaneni, ngokuvamile umphumela uba mnandi." Ukubukeka kuyakuqinisekisa: isizinda esinezimbali sizenzakalela futhi siwubukhazikhazi futhi sisiyisa ngqo engadini yezithelo, okungukuthi, engadini yezolimo yezindlu zaseVenice ezaziwayo uPalladio. Wagomela, isibalo siyachaza, ukuthi “izingadi zezindlu zangasese zingamasimu ahlelwe kahle.” Izingadi zokungcebeleka nezokuhlobisa zanwetshwa kamuva.” Imikhiqizo evela kule ingadi igqugquzelwe izitsha ezivela encwadini yeresiphi yomndeni endala, ekhonjiswe eduze kwamakhophi ahlanganisiwe e-La Cucina Italiana. “Ngokwesibonelo, i-quince iyingxenye yeVenice nezindawo zayo zokuhlala. Izihlahla zokuqala zafika ngekhulu le-XNUMX zivela eMpumalanga Ephakathi.
Villa Pasi.
Izithelo, ezinambitheka kakhulu, akumane nje kwaqondana ukuthi umninikhaya kuphela, umhlonishwa, wazisebenzisa: sasidla ushukela ophekiwe futhi osetshenzisiwe, owawumba eqolo. Kepha iSerenissima ibizinakekela izakhamizi zayo,” kusho u-Alberto. Ubufakazi balokhu yi-pastas ethandwayo kanye ne-fasoi ene-Lamon borlotti, izinhlobonhlobo zendawo ezinesikhumba esibuthakathaka, emndenini onikezwa amaqabunga e-radicchio avela e-Treviso. "Kungenye yezidlo ezithandwa umalokazana wethu," kunezela u-Barbase, ebhekisela kumlingisi uJessica Chastain, unkosikazi waseMelika wendodana yakhe uGian Luca. Lo mlingisi oqokwe kabili ku-Oscar uhlala eNew York nomyeni wakhe nezingane ezimbili, ezilandela ukudla kukanina okuyimifino. Bobathathu bahlola ukuthi uBarbara wayewusizo yini: “Ngemva kokuthola incwadi yokupheka yemifino, ngaphonsa ithawula,” evuma, “futhi nganquma ukwenza izinto zibe lula ngokushintsha izitsha zethu eziningi, ezisekelwe emifino “yasengadini” emihle.
Izincwadi zamaresiphi omndeni kanye nezinhlanganisela ezindala ezivela ku-La Cucina Italiana.
E-Villa Tiepolo Passi, ithosi newayini le-Amarone ne-Friulian lase-Collio. Bese kuba khona uFiol (ngesiVeneto okusho ukuthi "indodana, umfana omncane"), i-Prosecco eyawina imiklomelo, uGaia uyachaza, "yazalwa ngephrojekthi kamfowethu uGian Luca nabangane uGiovanni noPietro Ciani Bassetti, futhi uye wavumela lokhu. iwayini lizokwaziwa eNew York City. Phakathi kwezinto ezintsha zepulazi, lapho uhlala khona, wabelane ngezimfihlo zezolimo kanye nezindlela zokupheka zengcweti. Ngeqembu labaculi kanye nompheki wethu, ngihlela uchungechunge lokufunda 'ukufunda amasimu', "kuqhubekisela phambili ukubala." Engadini, uyapheka, wenza i-yoga futhi ufunda ukuphotha notshani: Ngingathanda ukubiza lesi sinyathelo nge-L'Académie des Champs. Akuyona into entsha, ngekhulu le-16 kwakukhona isikole sokufundela umsebenzi lapha ukuze kufundiswe izingane emsebenzini wasemaphandleni «
I-Morello cherry pudding
“Le pudding yindalo yami. Abaningi bangitshela ukuthi kubakhumbuza ukunambitheka kwasebuntwaneni babo,” kuchaza uBarbase Passi de Preposulo. "Umamezala uthe kwakuyinto engcono kakhulu ake ayinambitha - kwaba ukuncoma okukhulu kimi." Shaya izikhupha zamaqanda amabili ngamakhulu amabili amag kashukela endishini. Kancane kancane engeza amashumi ayisishiyagalolunye g kakhokho, izipuni ezine zikafulawa kanye namakhulu ayisikhombisa namashumi amahlanu g obisi, uhlanganise ne-mixer kagesi. Thela ingxube epanini elinganamathi, wengeze i-lemon zest. Pheka phezu komlilo ophakathi, ugovuze ngokuqhubekayo, kuze kubile. Qhubeka cishe imizuzu eyishumi uze ufinyelele ukuvumelana okubushelelezi, okunebhotela. Thela esikhunjini bese uvumela ukupholisa ngokuphelele. Bese uyibeka esiqandisini. Kutuswa ukuyilungiselela ngosuku olwandulela inkonzo. Khonza njengoba uthanda nge-cherries isiraphu nokhilimu ohlutshiwe. Imithamo eyabantu abane kuya kwabayisithupha.
Tacchinella de la Condesa
“Kwakungesinye sezidlo ugogo ayezithanda kakhulu,” kuchaza u-Alberto Passi. «Indawo elula esikhundleni se-chicken galantine,
Ngakho-ke, izinsuku ezi-3 zokulungiselela zazidingeka, uma ngishiya ngemvamisa ethile. Lokho kwashintsha ngemifino yasengadini.
Futhi kanye ngonyaka kwakubuye kugcwaliswe ama-truffles. “Siphakela ukhukhamba owenziwe ngemifino engadini yethu.” Vula isifuba se-turkey esingamakhilogremu amabili phakathi, uwenze isicaba bese ufaka amafutha omnqumo, usawoti, pepper, sage, thyme nerosemary. Vumela ukuthi iphumule esiqandisini cishe amahora amabili. Epanini lokuthosa nge-splash yamafutha, gazinga ikhulu lama-leek pods namakhulu amabili ama-pepper uthathe izinti. Gcoba isifuba se-turkey, ufafaze ama-pistachios, ubeke amakhulu amabili ama-bacon tincetu kuwo, engeza i-leek, upelepele kanye namakhulu amabili ama-asparagus ethinini (ngenkathi sebenzisa fresh, blanched emanzini anosawoti). Rouler la viande, l'attacher avec de la ficelle, la gusto dans un plat allant noma four avec de l'huile, du romarin et de la sauge et cuire noma four à 160°C pendant imizuzu engamashumi ayisishiyagalolunye in arrosant de temps de Iwayini elimhlophe. Uma usulungile, yiyeke ipholile, uyinqume ibe yizindondo bese uyiphakela ngamafutha, usawoti ogqamile kanye nopelepele omnyama; gcwalisa nge-gelatin. Imithamo eyabantu abayisishiyagalombili kuya kwabayishumi.
