Nke a bụ ihe ochie na omenala Italian uzommeputa, nakwa "nri ala nkịtị" nke kacha mma ụdị; Emere ya n'oge gara aga n'oge ndịda na oyi site n'aka ndị dara ogbenye ka ha nwee ike inye ọka wit.
Ntụ ọka ntụ ọka bụ, n'ezie, dị ezigbo mma, ya na ịda ogbenye na-eme ugbu a kpamkpam. N'ikwu ya n'ụzọ ọzọ: nke a bụ ihe dị mma na-edozi ahụ n'oge mgbakwunye ọzọ na onyinye ọ bụla.
N'ihe nhazi a, a na-ejikọta ntụ ọka ọka wit na ntụ ọka wit na-etolite ntụ ọka maka ọgbọ ọhụrụ, nke a na-ebipụ ya na stracci , ma ọ bụ ogologo, nke dị warara, nke a na-agbapụta ( tagliatelle ). A na-efe efere ahụ na ihe dị mfe nchịkọta nke bred butter flavored na akwukwo sage ohuru, iji kwe ka nutty, flavornut earthy flavor to shine. Ị nwekwara ike ịgbakwunye ntụ ọka nke Parmigiano-Reggiano na-adị ọhụrụ ma ọ bụrụ na ị na-eje ozi (nhọrọ).
Ihe Ị Ga-achọ
- 2 1/2 iko ntụ ọka niile
- 4/5 cup / 100 grams chestnut ntụ ọka
- 4 àkwá
- 2 tablespoons mmanụ oliv
- 1/2 iko butter unsalted
- 1 akwukwo nri
- nnu nụrụ ụtọ
- oji ose na-atọ ụtọ
- Nhọrọ: ọhụrụ grated
- Parmigiano-Reggiano chiiz
Otu esi eme ya
Sift the flours together, form them into a mound on a wooden surface, scoop a well in the mound to form a volcano-like shape, and crack the eggs into the crater, tinyere mmanụ oliv na pinch nke nnu.
Igwakorita mgwakota agwa nke 10-15 nkeji, ma ọ bụ ruo mgbe ọ kwụsiri ike ma na-agbanwe (lee ntụziaka iji mee ka ọ dị ọhụrụ ntụ ọka). Nyefee mgwakota agwa banyere oke nkpuchi, wee wedata mpempe akwụkwọ ahụ na mpempe akwụkwọ na-ejiri mma ma ọ bụ wheel ( pastọk ) pụtara.
Debe nnukwu ite mmiri iji mee ka o sie ike n'elu igwe.
Ka ọ dịgodị, gbazee butter na obere ite n'elu obere okpomọkụ na sage, nke ga-ekpori ya. Kwee akwukwo akwukwo akwukwo na etinye n'ime bọta maka nkeji iri abuo, wepu akwukwo ma wepu ya. Saa breeze gbazere ka o sie nnu na ose.
Mgbe mmiri mmiri na-erugharị, gbakwunye pasent 1-2 nke nnu nnu mmiri na mmiri. Mgbe ọ laghachiri na-agbanye obụpde, tinye pasta na esi nri maka nkeji 1-2 (ebe ọ bụ na pasta dị ọhụrụ, ọ ga-esi nri ngwa ngwa).
Dichaa efere ahụ, weghachite ya na ite ahụ ma jiri nwayọọ na-atụgharị ya na butter. Soro Parmigiano mara mma n'akụkụ nke ndị na-achọ iji ya.
[Edited by Danette St Onge]
| Nutritional Guidelines (kwa na-eje ozi) | |
|---|---|
| Calories | 545 |
| Ọnụba abụba | 42 g |
| Abụba buru ibu | 19 g |
| Abụba na-enweghị ntụpọ | 17 g |
| Cholesterol | 269 mg |
| Sodium | 862 mg |
| Carbohydrates | 32 g |
| Fri nri | 4 g |
| Protein | 12 g |