Ukutya kwe-Italiya: iimfihlelo ezi-15 ezimele ukuba wonke umntu azi

Ukutya kwesiNtaliyane kulula kakhulu kunokuba abantu abaninzi bacinga. Ukuba uya eItali eholide, uya kuqonda ngokukhawuleza ukuba izithako eziphezulu kunye nokutya okutsha zixabiswa kweli lizwe. Le yona mfihlelo. Akukho zixhobo zokupheka eziyinkimbinkimbi kakhulu, kufuneka nje ukhethe izithako ezilungileyo kwaye wazi indlela yokuzihlanganisa. Ngenxa yoko, ufumana izitya ezintle, ukusuka kwi-pasta ukuya kwiidyobisi. Kuphela kufuneka ufunde iindlela eziphambili, kwaye ungayisebenzisa imihla ngemihla, ukudala kalula nayiphi na isitya saseNtaliyane kwikhikhini lakho. Ukuba ufuna ukufunda oku, qhelana nala macebiso ancedo.

Ungayifaki ioli yeoli eyokupheka i-macaroni

Ngokuchasene nenkolelo eninzi, ungafaki ioli yeoli e-pasta. Akuncedi ukunamathela i-pasta, kungcono ukubakhuthaza ngezikhathi ezithile. Ukongeza, ibhotela iya kukuthintela i-sauce ekuhlanganiseni ne-pasta, kwaye i-pasta yakho ayiyi kuba yinto ekhangayo kakhulu. Musa ukwenza le mpazamo rhoqo, ungasebenzisi ioli xa upheka!

Nciphisa i-pasta ngento ekhethiweyo yokuhlula imibala

Ukongeza into enqabileyo kwi-pasta e-Italy kuthathwa njengendlela eqhelekileyo yokwenza isidlo sibe nesithakazelo. Ngokomzekelo, ungazifefa i-ravioli kunye ne-artichoke eyomileyo yaseYerusalem, yindlela yokuqala yokuncedisa isidlo esithambileyo nesomlomo. Ungasebenzisa amanqatha omsedare okanye iindikiti zesonka.

Yidla isobho se dessert

Ngaba wakha wazama i-chocolate sousage? Le dessert yavela e-Itali nasePortugal. Kufana nohlobo lwe-sausage, kodwa lwenziwa kwhokolethi encibilikiweyo, i-biscotti i-pastry, i-bhotela kunye namantongomane. Ngamanye amaxesha iresiphi ibandakanya ukusebenzisa i-cognac okanye i-amaretto yotywala. Isiphumo sisitroleta esityebile esityebile, esifana ne-brownie, kodwa iyancibilika emlonyeni. Xa uceba iphathi yeendwendwe, zama ukukhonza isobho ye-chocolate kwi dessert. Esi sidlo sinokukunqoba konke.

Musa ukuthulula i-sauce ngaphezulu, udibanise izithako

Enye yezona mpazamo eziphambili zomntu ode kakhulu kwi-Italian food is a misception of how much sauce should be added and how to do it. I-spaghetti okanye izimpondo akufanele zifakwe nje kwi-ipulangwe kunye nokukhishwa kwe-sauce ngaphezulu. Kumele udibanise i-pasta kunye ne-sauce ngelixa bashushu, ngokufanelekileyo kwisitofu. Ngenxa yoko, i-pasta iya kuhlanganiswa ngepuphu. Kuvela ukudibanisa okugqibeleleyo kwamagalebhisi kunye nemifanekiso.

Ungasebenzisi i-sauce eninzi

Abantu abaninzi banqwenela ukongeza umsila omkhulu. Enyanisweni, ngaphantsi - ngaphezulu. Zama ukwenza i-tomato sauce ngokwakho, ungathenge ukulungele. Ngokomzekelo, ukuba wenza i-sailce ye-bolognese, ungayi manzi i-macaroni yakho kunye noqweqwe olubi. E-Itali, awusoze wubona i-pasta igxobhozwe nge-sauce, zonke izithako zihambelana ngokulinganayo, kwaye akukho nto inokuphazamisa abanye.

Ungesabi ukupheka i-macaroni al dente

Indlela echanekileyo yokwenza i-pasta i-aldente, xa i-pasta ingaqhathaniswa ngokupheleleyo kwaye ingahlaselwa. Ngokuqhelekileyo oku kuthetha ukuba ukupheka kubiza umzuzu ongaphantsi kunokuba uboniswe kwimigaqo kwipakethe. Nangona kunjalo, amaTaliyane ayaqiniseka ukuba akukho ndlela efanelekileyo. Ngokomzekelo, eRoma, i-pasta ikhethwa ngokuqhaqhazela ngaphakathi ngaphakathi, kwaye ngasenyakatho ye-Italy baphekwe kwimeko elula. Fumana inketho oyithandayo.

Musa ukongeza ubisi okanye ukhilimu kwi-alfredo sauce

I-recipe yesiTaliyane yendabuko ye-alfredo ayibandakanyi ukusetyenziswa kobisi okanye ukhilimu. Unokwenza i-sauce esityebileyo esityebileyo kwi-bhotela, i-parmesan ushizi, amanzi okupheka i-macaroni, ityuwa kunye nepelepele. Kuyafaneleka ukuba uzame le recipe - kwaye awusoze ufune ukubuyela kwiindlela ezindala zokupheka. Ama-Italiya awasebenzisi ukusebenzisa i-cream cream kule sidiza, kuba akusiyo iresiphi yendabuko, ngaphandle koko ayikho imfuneko. Kulula kakhulu kwaye kuyamnandi kakhulu.

Uthobe umquba we-ravioli, ungcono

Ukuba ufuna ukwenza i-ravioli entsha, ufanele ukwazi ukuba into eyona nto ukuyenza inhlama ibe yincinci. Ufuna i-sauce ibe yinto ecacileyo, kodwa akukho mntu ufuna ukuhlafuna inhlama encinane. E-Italy, kukho umgaqo: ngenhlama encinci ungafunda iphephandaba. Ubungakanani obufanelekileyo bentlama buvela kwi-0.2 ukuya kwi-0.4 millimeters. Kule meko, i-ravioli yakho iya kuba mnandi kakhulu.

Ncedisa intloko yonke yeParmesan kwiimeko ezizodwa

Abantu abaninzi baqala ngokuhlwa ngokugqithiseleyo, kodwa amaTaliyane anqwenela ukuvula intloko yeParmesan ushizi kule nto. Ushizi ogayiweyo uphenduka uqhathane xa kuthelekiswa nesitya esiqholiweyo. Ukuba uthanda i-parmesan, iindleko kunye nemigudu ngokuqinisekileyo zifanelekile. Kuyinto enhle kakhulu kwaye inomdla.

Unokwenza i-dessert ye-ravioli, ubenxibe nge "nutella" kwaye ucheke

I-ravioli edibeneyo ene-"nutella" - yile recipe yangempela, ngaphandle kwayo yinto enhle kakhulu. Le yindlela yodwa yokwenza i-ravioli dessert, ungasebenzisa ukugxila kumakhiwane okanye imihla, uze ufefe isitya kunye noshukela ophucukileyo. Kukho iindlela ezininzi, ungesabi ukuzama.

Yenza i-sauce esitrobile enomsila kunye ne-salami e-spicy

Enye yeemfihlelo zaseNtaliyane ze-tomato entle isalami. Kuhlanganiswe kakuhle kunye nezinye izithako ongenakukwazi ukucinga ukuba yintoni enye eyongeziweyo kwisitya. Ukuba uthanda pepper eshushu, uya kuyithanda le recipe. Kubalulekile ukunqumla umsila kumacu amancinci kwaye ucoce ngeoli yomnquma ngaphambi kokuba ungeze i-tomato sauce. Iifutha ziya kudibanisa, kwaye kuya kuba mnandi kakhulu.

Hlanganisa iwayini kunye nezitya zokumnandi

Imfihlelo yokukhethwa kwewayini efanelekileyo kukuvandlakanya kobumnandi kunye nendlela eya kuzalisa ngayo isidlo. Ngokomzekelo, iwayini elimnandi i-amaron eVerona linokudibaniswa kunye ne-rabbit stew, kunye ne-cabernet ebumnyama nekrakra ihambelana kakuhle nezitya ezifana ne-meatballs okanye i-steak. Khumbula oku xa ufuna ukutya kunye nokukhetha iwayini.

Sebenzisa izithako ezifrestile ongayifumana

Ukutya kwakho okuzenzela kuvela kakuhle xa usebenzisa izithako ezilungileyo. Oku kuyinyani ngokukodwa kwi-pasta. Sebenzisa amaqanda amasha kuphela, athenge umgubo ophezulu. Uza kubona ukuba umehluko! Kuyafana nakweminye imikhiqizo: ukutshatyalaliswa kunye nenqaku elihle liqinisekisa ukuba yinto efanelekileyo yokutya.

Yenza unobumba olutsha kwindawo echanekileyo

Enyanisweni, ukwenza unobumba olutsha kulula kwaye ngaphandle kwesixhobo esikhethekileyo, kufuneka usebenzise indawo efanelekileyo. Kufuneka wenze i-pasta ngemithi, i-marble okanye insimbi engenasici, ezi zixhobo eziqinisekisa isiphumo esihle. Kule meko kuphela unako ukukhupha umquba kwaye awuyi kuba nexhala malunga nokuba kuya kubamba. Lo mthetho olula uya kukunceda uhlale ufumana umphumo oyifunayo.

Musa ukucinga ukuba kufuneka ulandele i-recipe ukuba wenze unamathisele

Ubuhle bale recipe kukuba bufana nentambo engenanto: unokongeza nayiphi na into, kwaye iya kuba yinto enkulu. Ikhitshi yindawo inkululeko epheleleyo. Nantoni na eyenzekayo. Konke kuxhomekeke ekucingeni kwakho. Musa ukuthatha ukutya kwaseNtaliyane ngokukodwa, ungesabi ukuzama. Uthande u-thyme, kodwa u-basil? Yongeza! Musa ukukhetha i-shrimps, kodwa i-scallops? Akuyi kuba mnandi ngaphantsi! Hayi utamatisi? Kulungile! Kufuneka usebenzise ingcamango yakho, kwaye ke ukutya akuyi kuba nzima.