I-Ravioli yile mikhiqizo yendabuko yase-Italy eyenziwe ngenhlama engenamvubelo ngokugcwalisa, ngendlela efana namadombolo ethu ne-vareniki. Ukukhulunywa kokuqala kokulungiselela ama-ravioli kuye kwatholakala ezincwadini zesiNtaliyane kusukela ngekhulu le-13, ngisho nangaphambi kokuba uMarco Polo abuyele eChina, okusikisela ukuthi izitsha ezinjalo (amadombolo, ama-manti, khinkali, poses, vareniki) zakhiwe yizizwe ezahlukahlukene, futhi azibolekelwe ku-Chinese amasiko okugaya.
I-ravioli yenziwe ngendlela ye-crescent, i-ellipse noma isikwele enqenqemeni lwemingcele ehlanganisiwe. Khona-ke ama-ravioli angabilisiwe noma ahlosiwe ngamafutha (kule nguqulo ahanjiswa izinsizi noma ama-broths).
Ukugcwaliswa komkhiqizo wenhlama kungaba okuhluke kakhulu: kusuka inyama noma inhlanzi inyama, kusuka amakhowe oqoshiwe, imifino ngisho nezithelo. Ungaphazamisi izinongo.
Ake sikhulume ngokuthi ungenza kanjani i-ravioli nge-ithanga. Iphunga ingenye yezithelo eziwusizo kakhulu, eziwusizo ezinganeni nakwabantu abadala. Amathanga amnandi kunayo yonke ama-muscat, inyama yawo ine-ukunambitheka okhethekile okunephunga nephunga elimnandi. Ukulungisa i-raviol kuwumqondo omuhle wokuba nommese wokusika imiphetho, nakuba lokhu akudingekile. Umehluko omkhulu phakathi kwama-ravioli nama-dumplings ne-vareniki ukuthi zingamakhulu amancane kunama-dumplings evamile ne-vareniki. Qiniseka ukuthola ufulawa omuhle.
I-Ravioli Recipe nge-Pumpkin
Izithako:
- ufulawa wekolweni wekhwalithi ephakeme kusuka koroyi wesikhathi eside - cishe izinkomishi ezimbili;
- usawoti ovamile - i-pinch engu-1;
- amafutha omnqumo -1-3 tbsp. izinkezo;
- amanzi;
- i-pulp ye-ithanga;
- izinongo ezomile (i-safari, i-cardamom, i-sinamoni, i-nutmeg egayiwe, ama-clove, i-pepper ebomvu ephuzile);
- ama-fresh fresh (basil, coriander, parsley).
Ukulungiselela
Phakamisa ufulawa esitsheni nge-slide uphinde wenze i-groove. Sifaka usawoti namafutha. Ukwengeza kancane kancane amanzi, hlanganisa inhlama, kufanele ibe mkhulu kakhulu. Ungangezela enhlama 1 inkukhu yamaqanda (le ndlela ivame kakhulu ezindaweni ezisenyakatho ye-Italy), kodwa lokhu akudingekile. Ukugcoba inhlama ngezandla oyile, kufanele kube nokuqina. Siyigqokisa ibe ungqimba omncane futhi ifomu eliboshiwe noma ingilazi eguquliwe ihlukanisa izingxube zibe izingxenye.
Ukugcwaliswa kungenziwa ngezindlela ezilandelayo. Noma uthathe ithanga zibe yizicucu bese ubhake kuhhavini imizuzu engaba ngu-20, bese ushaya inyama bese wengeza izinongo. Noma amathanga amathathu kwi-grater (noma ugaye ngenye indlela) bese ususa ijusi elidlula bese ufaka izinongo. Ungangeza imifino eqoshiwe kanye nezinongo ekugcwaliseni. Ngeke kube yinto engadingekile futhi ukuba khona kwayo kwe-pepper elimnandi ngamanani amancane - kumele kuchotshozwe ngandlela-thile futhi kufakwe ijusi.
Uma ukugcwaliswa kusalokhu kufaka i-juice, kungalungiswa ngokungeza isitashi noma ufulawa. Beka ucezu lokugcwalisa
Ubilise ama-ravioli okungaphezu kwamaminithi angu-5 ngemuva kokuvuleka (noma gazinga) bese ukhonza ngemifino, ushizi onogwayi onogwayi kanye nomswakama othile, isibonelo, ukhilimu noma usekelwe utamatisi unamathele, le mikhiqizo ihamba kahle nefuthe ukunambitha. Uma ufuna ukukhonza i-ravioli ngewayini le-ithanga, khetha ukukhanya okukhanyayo ngesithelo esivelele kahle.
Ukulandela cishe iresiphi efanayo (bheka ngenhla), ungalungisa ama- ravioli ngamathanga kanye noshizi, lokhu kufaneleka i-ricotta nezinye izinyosi ezizenzelayo. Ngaphambi kokwengeza ekugcwaliseni ithanga, ushizi kufanele ugaye (grate) noma (uma ngabe i-ricotta noma i-curd ecacile), hlala ngemfoloko, uphonsa ngesihlava esingavamile.
Ungaphumelela ngokwengeziwe ngendabuko yokupheka i-ravioli nge-ithanga: engeza i-pumpkin puree kuya enhlama, bese ubeka izinto ezivela e-cottage shizi. I-ravioli enjalo iyoba nombala ojabulisayo ophakamisa isimo sengqondo ekwindla ekwindla nasezinsukwini zasebusika.