Isaladi leCaprese, isaladi elilula le-gastronomy yase-Italy
La Isaladi yeCaprese Kungenzeka ukuthi yaziwa kakhulu e-Italy, ukulungiswa kwayo akunamfihlakalo futhi kungakapheli nemizuzu emihlanu singajabulela isaladi elimnandi. Lokhu isaladi Ivela eCapri futhi yakhiwe ngotamatisi, i-mozzarella namaqabunga e-basil.
Kunokuhlukahluka okuningi kwesaladi le-caprese, konke kulula ngokulinganayo, ngoba kumane nje kuyindaba yokwengeza izithako ezifana nopelepele, iminqumo, ushizi ogayiwe noma ushukela imbala. Kuyaziwa futhi ukuthi imibala yalesi isaladi ikhumbuza ifulegi lase-Italy: obomvu utamatisi, umhlophe we-mozzarella nohlaza lwe-basil. Ngisebenzise i-basil eyomile, ngakho anginalo oluhlaza ...
Izithako
- 1 utamatisi
- 125 gr woshizi weMozzarella
- Ithisipuni ye-basil eyomile (Noma amanye amaqabunga amasha)
- Sal
- Amafutha omnqumo
Ukugcizelela
Into yokuqala esizoyenza ukusika utamatisi ube izingcezu, ufake usawoti kubo bese uwafaka kwi-colander ukuze bakhiphe amanzi amancane. Ngakolunye uhlangothi sisika i-mozzarella yaba izingcezu futhi. Lapho utamatisi ukhiphe amanzi amancane, kuzofanele sihlanganise kuphela isidlo esishintshanisa imibala bese sigqoka ngamafutha omnqumo, kimi, i-basil eyomile.
Amanothi
- Uma usebenzisa amaqabunga ama-basil amasha, kuzofanele uwahlanze futhi uwomise ngendwangu ehlanzekile ngokuwathinta ngobumnene, ngaphandle kwalokho ukunambitheka kwawo kuzoba munyu kakhulu.
- Njengoba ngishilo ngaphambili, ungangeza ezinye izithako ezifana neminqumo, ushizi ogayiwe, upelepele noma ushukela.
Imininingwane engaphezulu - Isaladi ye-Arugula enoshizi namagilebhisi omisiwe
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