Ntụziaka a nke a na-akpọ maka hare rag, ma ebe ọ bụ na anụ anụ ụkọ dị obere ma sie ike ịchọta na United States - ọ pụkwara ịdị oke ọnụ mgbe ịchọta ya - a na-etinye anụ anụ bekee n'ọnọdụ a. Ma, ọ bụrụ na, ị nwere isi iyi anụ ọhịa, na-enwere onwe gị iji ya mee ihe. Eke anụ, n'ozuzu, dịtụ ntakịrị, dị ike karị, na gamier karịa anụ oke bekee, nke dị ntakịrị ka ọ bụrụ ihe na-atọ ụtọ na anụ ahụ, ebe anụ ọhịa bekee ka e jiri tụnyere anụ ọkụkọ.
Ị nwekwara ike ịme uzommebe a na nnu anu ala ma obu ihe ozo ozo. Ọ gaghị enwe otu udidi ma ọ bụ uto ahụ, ma ọ ka ga-atọ ụtọ!
Na-efe efere a na Amarone della Valpolicella Classico mmanya na-acha ọbara ọbara, dị ka Masi Costasera.
[E si na nchịkọta uzọrọ site n'ikike nke Victor Pena Guilera, Culinary Research & Innovation Manager, Pastificio Giovanni Rana, mepụtara ka ya na Masi Agricola na-aṅụ mmanya si n'ógbè Valpolicella.
Ihe Ị Ga-achọ
- Maka Udi:
- 2 tablespoons olive mmanụ (mmezi amaghị nwoke)
- 3 tablespoons butter
- 2 carrot (ouncha)
- 1-ounce yabasị (chopped chopped)
- 1/2 ounce celery (chopped chopped)
- 1 1/2 pound rabbit (boneless, anụ ala; egbu egbu nhọrọ)
- 5 ounces pancetta (ala)
- 1/2 iko mmanya (ọbara ọbara)
- 1 bouquet garni (akwukwo sage, akwukwo akwukwo, na rosemary)
- 8 ounces tomato puree (passata di pomodoro)
- 1 cup mmiri
- 1 tuo ezi osimiri nnu
- 1 pinch black ose (ọhụrụ grated)
- Maka Pasta:
- 1 pkg. Giovanni Rana tagliatelle
- 10 ounces rabbit ragu
- 1 tablespoon butter
- 2 ounces Parmigiano-Reggiano cheese (freshly grated, maka ije ozi)
- 1/4 ruo 3/4 ohuru rosemary
- 1 ruo 2 tbsp. olive olive (nwa agbọghọ na-amaghị nwoke, maka ije ozi)
Otu esi eme ya
Iji mee rag:
- Kpoo mmanụ olive na-esiteghi aka na nnukwu mmanụ akwa ma ọ bụ oven nke Dutch karịa okpomọkụ. Tinye 1 tablespoon nke butter na mgbe ọ gbazee na ụfụfụ emewo ala, tinye karọt, yabasị, na celery.
- Ghaa akwụkwọ nri ahụ ruo mgbe ị gụchara, ihe dị ka minit 10.
- Gbakwunye EVOO na saucepan, mgbe ọ na-ekpo ọkụ tinye carrots, eyịm, celery ma gbanye ya na bọta.
- Ozugbo ị sauteed akwụkwọ nri tinye n'ala anụ na ala pancetta ma kpoo nri maka minit 10 ruo 15.
- Tinye mmanya na-acha ọbara ọbara ka o wepu, ihe dị ka nkeji 1, gbakwunye bouquet garni na ite ahụ.
- Tinye tomato puree, mmiri, nnu, ose, ma hapụ 2 butter tables butter na simmer, kpuchie, n'elu obere okpomọkụ maka ihe dị ka awa 5, ma ọ bụ ruo mgbe anụ dị nro.
- Wepu ma tụfuo bouquet garni; mee ka mpeepe ka ị na-eme pasta ahụ.
Iji mee onyinye:
- Kpoo tagliatelle n'ime ite buru ibu nke mmiri esi mmiri salite maka nkeji 1, kpochaa ma gbakwunye nnukwu saucepan ma ọ bụ nnukwu efere na 10 ounces nke rag na bọta ma gbanye na uwe.
- Na-eje ozi, nke nwere rosemary sprig na nke a na-ejikarị mmanụ nke olive na-esiteghị na ya, tinyere cheese cheese Parmigiano-Reggiano maka ịfụ n'elu.
| Nutritional Guidelines (kwa na-eje ozi) | |
|---|---|
| Calories | 1740 |
| Ọnụba abụba | 95 g |
| Abụba buru ibu | 35 g |
| Abụba na-enweghị ntụpọ | 38 g |
| Cholesterol | 614 mg |
| Sodium | 984 mg |
| Carbohydrates | 21 g |
| Fri nri | 5 g |
| Protein | 182 g |