Yakabikwa mbatatisi ine nyowani tuna uye pizi

Chikafu chinonaka chekudya kwedu kwevhiki: yakabikwa mbatatisi ine nyowani tuna uye pizi. Zviri nyore chaizvo uye zvakapusa kuita, zvakare zvakachipa. Chinhu chinodhura kwazvo inenge iri tuna nyowani, asi huwandu hwacho hudiki zvekuti hahuwedzere mutengo zvakanyanya. Chero zvazviri, iwe unogona kutsiva imwe yehove senge monkfish, swordfish, saumoni kana hake uye zvingave zvakafanana zvinonaka.

Zvakakosha kuti iwe unocheka kana zvirinani, tinya iyo mbatatisi muzvidimbu zvakakura kuitira kuti arege kupwanywa panguva yekubika. Uye zvinotonyanya kukosha kupa iyo hove nguva yekubika yaunoda: zvishoma. Muchokwadi, isu hatisi kuzoibika yakadaro. Kana zvisiri, tiri kuzozvizivisa mumuto uri kufasha uchangodzimwa uye nemoto unopisa unoramba uripo panguva yacho 5 maminitsi. Icho chinonyengera chikuru chehove dzehove, iwe uchaona!

Kugadzira iyi resipi yatakashandisa mbatata nyowani kubva kuMalaga, inonaka uye yemhando dzakasiyana. Chinhu chakakosha ndechekuti imbatatisi nyowani, iine zvivakwa zvayo, zvinonaka uye zvinokohwewa uye zvinotengeswa mumwaka uno. Nguva zhinji mumusika tinowana dzimwe mbatatisi dzakatumirwa kunze (kazhinji kubva kuFrance) dzakachengetedzwa kwemwedzi yakati wandei pakudziya kwakadzika, saka hadzichisiri nyowani uye mukuita kwadzo dzakakwanisa kurasikirwa nechikamu chekunaka kwadzo uye zvivakwa.

Nzira yekusiyanisa mbatatisi nyowani kubva kune dzekare dzakatumirwa?

Maererano naAsaja Sevilla: "Misiyano pakati pembatatisi itsva neyekare yakawanda, zvose pahutano uye organoleptic level: mbatatisi itsva ine ganda rakanaka uye regoridhe, nyama yavo yakachena uye kuumbwa kwayo kunowedzera mvura, kuwedzera pakuva nevhitamini yakawanda. C uye haipfave kana yakakangwa. Pakubika, mbatatisi yakare inoramba yakasviba uye yakapfava kana yakakangwa, kwete sembatatisi itsva, inoramba yakachena uye yakasviba, tsanangura kubva kuAsaja Sevilla. Uye ndezvekuti, mushure mekupedza mwedzi yakawanda kudaro mumakamuri ekushisa kwakadzika, starch yechisikigo yembatatisi yekare inosvibisa kuita shuga, izvo zvinoita kuti zvive nyore kusviba, pamwe nekurasikirwa nehuwandu hwehutano ".

Yakabikwa mbatatisi ine nyowani tuna uye pizi

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Inonaka uye ine muto mbatatisi ine tuna nyowani uye pizi, zviri nyore kwazvo uye nekukurumidza, yakanaka senge huru yekudyira kwevhiki.

• Irene Arcas

• Makorori: 350
• Kushumira: 4

• Kubika nguva: 37M
• Nguva yakazara: 37M

Zvimwe

• 400 g yetikisi nyowani yakachena
• 500 g hove kana muto wemuriwo
• 50 g mafuta omuorivhi
• 1 supuni XNUMX yechorizo ​​pepper pulp
• 100 g tsvuku tsvuku, cheka kuita zvidimbu
• 100 g girini bhero mhiripiri, cheka kuita zvidimbu
• 150 g yeonikisi muzvidimbu
• 1 teaspoon yeshuga mbishi
• 200 g yakakanyiwa matomatisi akapwanywa
• 2 clove yegariki
• 1 kg yematata akachekwa
• 50 g pizi dzakagwamba nechando
• 1 bay shizha
• 1 teaspoon pasi kumini
• 1/2 teaspoon pasi nutmeg
• 1 piniki mhiripiri
• cilantro yakatsvawa (kana kusarudza parsley)

Kugadzirira

1. Isu tinoisa mugirazi miriwo yese nemafuta (kunze kwembatatisi) uye tinopwanya Masekonzi mashanu, kumhanya 5. Ipapo isu tinoronga Maminitsi mashanu, tembiricha 12º, chipunu kumhanya.

2. Wedzera muto, zvinonhuwira, bay leaf, mbatatisi uye pizi. Isu tinoronga Maminitsi mashanu, tembiricha 20º, chipunu kumhanya, kuruboshwe kutendeuka

3. Mwaka nemunyu uye wedzera iyo yakadonhedzwa tuna. Chirega chizorore, muchina wakadzimwa uye wakavharwa kwemaminitsi mashanu.

   Isu tinoshumira mumahwendefa necilantro yakatemwa pamusoro.