Ngamunye wethu unelungelo lokuthatha isikhathi futhi ukhohlwe ukupheka, yilokho amacala asungulwe zokupheka okusheshayo, okulula futhi okwanelisayo oklanyelwe ukondla wena nabathandekayo bakho ngaphandle kokuchitha isikhathi sakho nomzamo wakho. I-Pelmennaya casserole ingenye yezidlo ezinjalo. Thenga izinto ezenziwe ngomumo ophelile noma uthole amadokhumende olungiselelwe ngaphambilini, uwafake nge-sauce, ufafaze ushizi uphinde uthumele kuhhavini. Kuyinto engenakwenzeka ukuyisusa, ngakho-ke umphumela omuhle uqinisekisiwe.
"Umfazi ovilaphayo" - iresiphi kusuka kumadombolo
Izithako:
- amafutha omnqumo - 40 ml;
- i-anyanisi omhlophe - 70 g;
- ama-clove e-garlic - ama-3 ama-PC.;
- I-thyme eyomile ne-oregano - 5 g;
- utamatisi ngoju lwakhe - 1.6 kg;
- amadombolo afriziwe - 1 kg;
- Ushizi oluhlaza (mozzarella + Parmesan) - 80 g.
Ukulungiselela
Ngenkathi izinga lokushisa ehhavini lifinyelela uphawu lwama-210 ° C, epanini lokudoba lifudumala amafutha emifino futhi okudlulayo kulo lihlanza u-anyanisi omhlophe ngegalikhi kanye namakhambi. Ungakhohlwa futhi ngosawoti nge-pepper. Ukugcoba imifino sifaka utamatisi bese siwachoboza ngokuchoboza amazambane noma i-blender. Pheka umsila phezu kokushisa okuphakathi kwemaminithi angu-20.
Ngesikhathi ama-sauce amathumba futhi eqina, i-pelmeni iyabiliswa emanzini anosawoti, kodwa asiyikuzilungiselela - ingxenye yesikhathi esaboniswa emaphaketheni iyokwanela, njengoba kuhhavini inhlama izoqhubeka ukupheka nge-sauce.
Sishintsha i-pelmeni ibe isidlo sokubhaka bese sixuba ne-tomato sauce, siyifafaze nge-mix of cheeses bese uthumela isitsha kuhhavini. I-pie-casserole kusuka kumathonjeni "Umfazi ovilaphayo" uzobe esekulungele ngemuva kwemizuzu engu-20.
Amadombolo kuhhavini "Umfazi ovilaphayo"
Izithako:
- isipinashi - 150 g;
- ubisi - 480 ml;
- inkukhu umhluzi - 60 ml;
- ufulawa - 40 g;
- ingxube yezinyosi zase-Italy ezigayiwe - 90 g;
- ibhotela - 45 g;
- i-sauce pesto - 50 g;
- amadombolo afriziwe - 700 g.
Ukulungiselela
Siqala ngokulungiselela i-sauce. Endaweni yokudoba, qhafaza ibhotela bese udlulisa ufulawa kuwo ngomzuzu. Gcwalisa isobho sofulawa nobisi bese uyishukumisa ngokushesha futhi ngokucophelela ukuze ugweme ukwakheka kwezibani. Silinde kuze kube yilapho isiphuzi siphula, bese sizinika isikhathi sokunambitha bese sibeka 50 g we-basil pesto.
Spread isigamu se-sauce esitsheni sokubhaka bese usakaza i-pelmeni kusendlalelo esisodwa. Phezulu faka isipinashi se-juiced, cindezelwa kusuka kumswakama owedlulele. Gcwalisa yonke isoso esele bese ufaka kuhhavini isigamu sehora ngo-180 ° C. Ekupheleni kwesikhathi, ufafaza amadokodo "Umfazi ovilaphayo" ngokuxuba amahlumela agayiwe bese ufakwa ngaphansi kobuhlungu be-grill.
Izindwangu "Indlovukazi evilaphayo" - iresiphi
Abantu abadli inyama bayakwazisa isidlo esenziwe nge-ravioli "Umfazi ovilaphayo" (noma "inkosikazi enobuqili"), ephekwe ngesamba esengeziwe sezinyosi. Inqubo efanayo ingasebenza uma wenza i-pelmeni ngaphandle kokudla inyama, isibonelo, ngamakhowe noma eminye imifino yemifino, futhi manje ufuna ukuhlukanisa isidlo nenkukhu noma inkukhu.
Izithako:
- amadombolo - 250 g;
- inyama enobisi - 200 g;
- ama-clove e-garlic - 1 pc.;
- amafutha yemifino - 15 ml;
- ukuxuba ama-provencal omisiwe - 3 g;
- utamatisi isobho (bheka iresiphi yangaphambilini) - 550 ml;
- mix of cheeses grated Italian - 100 g.
Ukulungiselela
Ukulungiselela isidlo kuqala ngeenkomo ezigcobayo ngokufaka ama-herb omisiwe, i-garlic nezinongo. Lapho inyama ifika
Uma ufuna ukwenza amadombolo "Umfazi ovilaphayo" ku-multivarquet, bese uphinda zonke izinyathelo ezingenhla ukuze ulungise isoso, futhi emva kokungeza ama-ravioli noshizi, usethe "Ukubhaka" imizuzu engu-40.