Ikhekhe noma i-ricotta eyaluhlaza (i-ricotta, ital.) - umkhiqizo wesiko wase-Italian wangempela, owenziwe ngamasondo ebisi. Akukona ngokuphelele ukubiza u-ricotta ushizi noma i-cottage shizi, ngoba akukwenziwe ngobisi, kodwa kusuka ebusini lobisi, okusalayo ngemva kokulungiselela i-Mozzarella ushizi, isibonelo, noma ezinye izilisi. Lokhu kungukuthi, isisekelo se-ricotta asiyona i-casin (njengokwama-cheeses amaningi), kodwa i-lactoalbumin (into ewusizo kakhulu emzimbeni womuntu). Kumele kuqashelwe ukuthi imikhiqizo efanayo yendabuko evela ku-lactoalbumin ayenziwe kuphela e-Italy, kodwa nakwamanye amazwe. Uma wenza i-ricotta, ubisi lusetshenziswa ezilwaneni zezinhlobonhlobo ezahlukene noma izingxube.
Ukupheka i-ricotta ekhaya
Ngakho-ke, i-ricotta, iresiphi elula, eduze kweqiniso, kodwa ukusetshenziswa kwekhaya. Okokuqala, ukushisa i-serum ekushiseni okungaba ngu-70-80 ° C. Ngemuva kokushisa kuya ku-86ºС, i-foam ebomvu ivela futhi ukuqala kwe-flocs kuqala, okumele kuqoqwe ngembobo encane. Ama-flakes aphethwe aphonswa ngesihlungo (hhayi nonsimbi). Ungayengeza ngenkathi i-ricotta ishisa bese uyixuba. I-sieve isethelwe ukuhlunga. Ukulungela kunqunyelwe ngokwakho. I-ricotta ekulungele ingagcinwa izinsuku ezingu-40-65 egumbini elipholile, elinesentimo. Ngesitoreji eside, i-crust yakhiwa, ngezinye izikhathi iyisibunyo - iyanqunywa.
Ukhetho olwengeziwe lwekhaya
Abapheki abaningi benza i-ricotta ebisi nobisi. Yiqiniso, awukwazi ukubiza isidlo esiphumelele i-ricotta ngomqondo we-classic wase-Italy, kodwa ukunambitheka komkhiqizo oholele kufana kakhulu nayo.
Izithako:
- ijusi lama-lemons amathathu;
- 2 amalitha ubisi lonke (kungenziwa esikhundleni sekhrimu uma ufuna ukuthola i-ricotta yamafutha);
- 1 ithisipuni yeshukela;
- ucezu kasawoti.
Ukulungiselela
Ubisi buvutha esitofu kuya ku-90 ° C, kodwa qiniseka ukuthi akubilisi. Engeza usawoti noshukela ebisi elishisayo. Ijusi le-lemon kufanele ihlungwe futhi yengezwe ebisi. Ngomzuzu kufanele ube nama-flakes, uma kungenjalo, engeza ijusi elilodwa elincane. Khipha ingxube elandelayo, bese uyiphonsa nge-gauze bese uyifinyelela kahle. Yilokho konke! Ummeleli we-ricotta usulungile. Kungadliwa ngezipuni, usakaze ngesinkwa, engeza kuma-saladi.
Ukupheka nge-ricotta
Izitsha ezahlukene nge-ricotta zithandwa kakhulu ngama-Italians. Encwadini elula, i-ricotta idliwa ngokusakazwa ngesinkwa. Lo mkhiqizo wesimangaliso uyingxenye yezidlo eziningi kakhulu zaseNtaliyane, kusukela kuma ravioli nama-saladi kuya ku-dessert nama-pie. Amanoni amaningi kanye nosawoti omncane afaneleka ama-dessert nama-sweet pastries. Okunye okunama-brackish and sourish kuhle kuma-pie, ama-saladi nezinye ukudla okunye okulula.
Kusukela ku-ricotta kuvela, isibonelo, ibhulakufesi elicwengisisiwe kakhulu-i-casserole.
Izithako:
- 0.5 kg we-ricotta;
- 2 izikhukhukazi zekhukhu kanye nezikwele ezintathu;
- Amaqanda amabili;
- Isipuni esingu-1 elivuthiwe ilamula lemon;
- 100 ml uju;
- 100 g wezithelo ezicandiwe;
- ingcosana yesinamoni - ukunambitha.
Ukulungiselela
I-Ricotta, amaqanda, i-sinamoni, uju, izikhupha, i-zest, izithelo mix mix, ziletha cishe mass mass. Ama-proteine agwetshiwe kuze kube se-foam enamandla, hlanganisa ngobuningi. Beka yonke into efomini, ubhake kuhhavini uphethwe ku-150 ° C. Cishe izithako ezifanayo, ngokungeziwe nge-spoonful rum, omisiwe, ubisi nofulawa, ungenza i-pudding enhle kakhulu. Kuyadingeka futhi ukuxuba i-ricotta ngamaqanda, izithelo ezicatshiwe, isinamoni, i-lemon zest. Ngalesi sikhathi ubisi obilisayo ukuphonsa semolina (cishe amapuniko amathathu), kancane ukupheka. Hlanganisa abamhlophe abamhlophe nge-mass of mango nobisi, kanye nobuningi obukhulu ne-ricotta nezinye izithako, faka ama-raisins kanye ne-rum. Beka kuhhavini kusengaphambili ku 175 ° C. I-pudding ekulungele ingafafazwa ushukela oluyimpuphu.