I-calzone (amanye amagama we-panzerotto ne-panzarotto, ital.) Ingabe uhlobo lwekhekhe elifakwe e-crescent yase-Italy, empeleni, luhlobo oluvaliwe lwe-pizza. Kuvaliwe i-pizza calzone ibukeka njenge-cheburek. Leli fomu linikeza ubumnandi futhi ulondoloze wonke ama-flavour ekugcwaliseni, kulula kakhulu ukuthatha isidlo esinjalo nawe epikinikini noma emgwaqweni. "I-Calzone" ihunyushwe ngokuthi "ibhulukwe", ama-calzone amancane abizwa ngokuthi "i-calzonchelli" ("ama-panties"). Lokhu kungenye yezitsha ezidume kakhulu zendabuko ezindaweni eziphakathi nendawo eningizimu ye-Italy. Ngokuvamile, i-calzone iyakhonzwa njengesidla sasendulo, futhi ngezinye izikhathi ngendlela ye-dessert, uma ukugcwaliswa kumnandi.
Ukupheka inhlama
Isidumbu se-calzone sisetshenziselwa ukupheka pizza evulekile.
Izithako:
- 2.5 izinkomishi zokupheka okolweni kakolweni + 0.5 indebe;
- 1 ingilazi yamanzi afudumele (45-50 ° C);
- Iphakethe elilodwa lemvubelo (elomile);
- 0.5 isipuni soju noma ushukela;
- 0.5 ithisipuni kasawoti, kangcono kunokugaya;
- 1 ithisipuni yamafutha omnqumo.
Ukulungiselela:
Esikhathini esikhulu, u-oyile, qhafaza emanzini afudumele isigamu sezipuni zoju bese uhlunga imvubelo. Hlanganisa ngokuphelele futhi uvumele ibanga lamaminithi angu-10 endaweni efudumele. Isizini ngosawoti kanye namafutha omnqumo amancane. Hlanganisa futhi bese uqala ukwengeza ufulawa omncane, ukuxuba ngokucophelela. Ekupheleni kwenqubo yokuxoxisana, sisebenza kuphela ngezandla zethu, sasiwagcoba ngaphambilini. Sifaka inhlama ephuma enhlama, uyibeke esitsheni, uyibeke ngethawula ehlanzekile uyibeke endaweni eyomile, efudumele imizuzu engama-40. Inhlama ye-pizza isilungele. Kusukela kule nhla yenhlama, ungalungisa i-calzone 1 enkulu noma 2 ephakathi (noma i-calconocelli encane encane). Ungakwazi ukupheka nenhlama. Yenza ngobisi noma i-kefir, ngokungeziwe kwamaqanda ayamukelekile, kunoma yikuphi, e-Italy. Kumele kuqashelwe ukuthi inhlama yase-Italy yama-pizza ayivimbeli ukulondolozwa kwalesi sibalo, ngokungafani nezinketho ezanelisayo kakhulu.
Iyini ukulungiselela i-calzone?
Ukugcwaliswa kwe-calzone kungaba okuhluke kakhulu, kodwa ukuhluka okuvamile kufanele kubandakanye ushizi (i-Italy engcono kakhulu) no-utamatisi (kunoma yiluphi uhlobo, ngokuqinisekile, lungcono, kodwa akusiwo amanzi). Ungenza i-calzone ngenkukhu noma, ngokwesibonelo, i-calzone ne inyama egayiwe kanye namakhowe. Ngokuvamile, izinketho zingahluka kakhulu, ungasebenzisa izinhlobo ezahlukene zenyama, imifino nezilwane zasolwandle.
Iresiphi ye-calzone: ukulungiselela
Ngakho, iresiphi i-calzone, eduze kwendabuko.
Izithako zokugcwalisa:
- igremu 200 ham;
- i-gramu 300 kanzima kanzima + amagremu angu-100 ushizi olunothile;
- Amaqanda ama-2-4;
- Izipuni eziyi-5 zamatamatisi aqoshiwe;
- imifino (basil ne marjoram);
- amafutha omnqumo amancane;
- umsila omnyama: omnyama nokubomvu.
Ukulungiselela:
Lungisa inhlama (bheka ngenhla). Siyifaka (hhayi ngokujulile) ibe yimibuthano engu-4 efanayo.
Ushizi onzima uhlutshiwe kwi-grater, bese uxubene nama-herbs ochotshoziwe namaqanda. I-little and pepper kancane. Utamatisi ugayekile nge-grater futhi ngokucophelela kufakwa. Yengeza ku-ushizi we-ushizi. Ushizi osikiwe kanye nehhashi zizokwehlukaniswa zibe ama-cubes amancane futhi zengezwe esilinganisweni sesisindo. Siyixuba.