Siqeda isonto ngeresiphi entsha futhi elula; a isaladi yemvelaphi yase-Italy eyaziwa ngokuthi iPanzanella. Ukuhlaziya igama layo, kulula ukuthola ukuthi yisiphi esinye sezithako zayo eziyinhloko. Unayo? Njengoba kungenzeka uqagele, phakathi kwezithako zako isinkwa njengoba sihambisana nesitsha semvelaphi ethobekile.
I-panzanella, yenziwe ekuqaleni nge isinkwa esidala, ugarlic, u-anyanisi namafutha. Kulezi zithako, ezinye manje sezifakwa ukwakheka izinguqulo ezahlukahlukene zalesi saladi esejwayelekile esivela esifundeni saseTuscany. Namuhla sengeze ama-capers ohlwini futhi sisebenzise i-pesto ekugqokeni. Ingabe uyayihlola?
- 150 g. isinkwa se-rustic stale
- 1 anyanisi obomvu kuJulienne
- Utamatisi we-10 we-cherry
- 1 utamatisi ovuthiwe
- 1 isipuni capers
- I-basil entsha eqoshiwe
- Isipuni esingu-1 se-pesto
- Isipuni esingu-1 seviniga elimhlophe lewayini
- 2 wezipuni ze-olive olive olive
- ¼ isipuni ochotshoziwe (ngokuzithandela)
- Sal
- Upelepele omnyama
- Sisika izingcezu obukhulu futhi kamuva diced.
- Sibeka isinkwa endishini bese sixubana no-anyanisi, utamatisi oqoshiwe, utamatisi we-cherry usikwe phakathi, i-capers ne-basil.
- Endishini sihlanganisa i-pesto, uviniga, i-olive oil ne-chili, uma kusetshenziswa. Isizini uhlanganise bien.
- Sifafaza isaladi uhlanganise ukuze izingcezu zesinkwa zifakwe kahle.
- Siyakhonza.