Nri a, minestra dei morti ("nnye nke ndi nwuru anwu") bu omenala nke ndi nwuru anwu (Daily Souls's), November 2, na Milan na ebe gbara ya gburugburu. Ọ nwere mgbọrọgwụ oge ochie, ma eleghị anya ịghaghachi azụ n'ụzọ nile nke Ancient Rome.
Na ụwa nke ndị oge ochie, a na-ejikọta mkpụrụ osisi na mkpụrụ osisi na ọgbọ na-esote mgbe nile, ha na-abụkarị akụkụ nke olili ozu ma jiri dịka onyinye maka ndị nwụrụ anwụ. Umu agwa na chickpeas karịsịa, bụ ihe oriri ọdịnala maka Day nke Ndị Nwụrụ Anwụ, ụbọchị a raara nye ịsọpụrụ ncheta nke ndị ọ hụrụ n'anya nwụrụ anwụ na ndị nna ochie. Na ofe a na-akpọ cisrà monferrina , eji obere chickpeas ojii.
A kwenyere na taa, mkpụrụ obi nke onye ahụ nwụrụ anwụ laghachiri n'etiti ndị dị ndụ ka ha rie nri. Ụfọdụ ndị bi n'obodo Ịtali ga-edozi otu ebe na tebụl maka ndị ọbịa a pụrụ iche.
Nri a bu ihe eji eme ya site na igbanye ocha isi ya, ma ebe nke a di egwu iji mee ka o di mma maka Halloween, o bughi ihe bara uru nye otutu ndi osi nri n'ulo ubochi a, ya mere, anyi ga eji anu ohia. Na omenala, a na-eji chickpeas akpọrọ ihe, na-achọ ka ọ dịkarịa ala otu sook na-etinye ya na awa 2-3 nri. Nke a bụ ihe a na-eme ugbu a maka ịme ihe bara uru na oge nchekwa, mana ọ ka bara ọgaranya na afọ ojuju.
Na omenala, a na-esite anụ dị iche iche sie ya na nnukwu ihe ndị ọzọ, wee wepụ ya. A na-eji obụp nke ihe oriri na -acha efere na-arụ ọrụ dị ka ihe dị mma, ma ọ bụ nke a na-achọ ịmalite, na-etinye aka na ntanetị nke Parmesan, ebe ọ bụ na a na-arụ ọrụ anụ ezi ahụ dị ka secondo , ma ọ bụ isi, tinyere obere, pickles (ceriolini), pickled peperoncini ede ede na obere gram pickled (cipolline sottaceto). Piquant salsa verde ga-abụkwa ihe dị egwu iji mee ihe dịka ihe nkwado, ma ọ bụrụ na ịchọrọ ijere anụ ahụ ụzọ.
Ma, ọ bụrụ na ịchọrọ ịhapụ anụ ahụ na ofe ma jikọta ya ọnụ, ihe dị mma nwere ike ịbụ otu efere nri n'onwe ya, ikekwe tinyere salad na ụfọdụ achịcha Italian ma ọ bụ garlic .
A na-emekarị ya na nnukwu ite nke terracotta, ma ị nwere ike iji oven oven ma ọ bụ nnukwu ọkpụkpụ buru ibu.
Ihe Ị Ga-achọ
- 2 tablespoons mmanụ oliv
- 1 1/2 pound anụ ezi (ọkpụkpụ-na)
- 2 ọkara eyịm (peeled na thinly sliced)
- 1 nnukwu efere (peeled, trimmed, na chopped)
- 2 stalks celery (trimmed na chopped)
- 2 sachaa tablespoons (chopped ọhụrụ epupụta)
- 1 rosemary
- 6 iko mmiri
- 2 teaspoons nnu nnu (ezi)
- 1 nwere ike chickpeas (garbanzo agwa, drained na rinsed)
- Nhọrọ: Parmigiano-Reggiano cheese (freshly grated for serving)
Otu esi eme ya
N'ime nnukwu ite nke na-ekpo ọkụ ọkụ, kpoo olive mmanụ. Tinye anụ ezi (nke buru ibu, dum buru ibu ma ọ bụrụ na ị na-eje ozi dị iche iche dị ka ụzọ isi, gbanye n'ime nnukwu aka ma ọ bụrụ na ị na-eje ije na ofe) ma na-ebido ya na okwute osisi ruo mgbe ọ ga-achacha, 1-2 nkeji.
Tinye sliced eyịm na chopped celery na carrots. Na-agbanye okpomọkụ ruo mgbe translucent, ihe dị ka minit 5-8.
Gbakwunye herbs, bido maka nkeji 1, wee tinye mmiri na nnu.
Were na obụpde, mkpuchi, obere okpomọkụ na ala na simmer maka ihe dị ka nkeji 20.
Gbakwunye chickpeas a kpochara ma kpochaa ma nọgide na-ekpuchi, kpuchie ya maka minit 15-20 ọzọ.
Ị nwere ike ma ọ bụrụ na ị na-ejere ya ozi ọnụ dị ka obi ụtọ, ma ọ bụ wepu anụ ezi ahụ ma jee ya ozi iche iche, dị ka nke abụọ, tinyere pickles, sottaceti , giardiniera pickles, na / ma ọ bụ salsa verde .
Ọdịiche :
- Maka nri siri ike, nri otu, tinye 1/2 iko osikapa ogologo oge n'otu oge dịka chickpeas (ị ga-achọ itinyekwu mmiri, ọbụlagodi iko 1, n'ihi na osikapa ga-etinye mmiri mmiri). N'aka nke ọzọ, tinye obere obere pasta dịka macaroni, ditalini, ma ọ bụzo, ma ọ bụ mkpụmkpụ, nke a mịrị amị.
- Gye mgbakwasị nke soy sauce, nwa, ma ọ bụ Maggi na broth maka mmetụ miri emi.
| Nutritional Guidelines (kwa na-eje ozi) | |
|---|---|
| Calories | 430 |
| Ọnụba abụba | 22 g |
| Abụba buru ibu | 6 g |
| Abụba na-enweghị ntụpọ | 10 g |
| Cholesterol | 98 mg |
| Sodium | 986 mg |
| Carbohydrates | 21 g |
| Fri nri | 6 g |
| Protein | 37 g |