Ukusebenzisa izihlobo zasehlobo zokuvuna imifino, ungaphuthelwa ithuba lokulungisa isitshalo semifino esiphunga ehhavini. Ngenxa yokuthi i-languor ihlala isikhathi eside emsizeni kanye nejusi layo, imifino imnandi kakhulu futhi ifomu elibandayo.
Ama-eggplants aqoshiwe anezimila kuhhavini
Izithako:
- isitshalo seqanda - 230 g;
- ikhasi elimnandi - 165 g;
- igaliki - amazinyo amane;
- iminqumo - izicucu eziyi-16;
- anyanisi - 90 g;
- ama-capers - 3 tbsp. izinkezo;
- i-apula cider uviniga - 15 ml;
- utamatisi - 560 g;
- Oregano omile - 1 tbsp. isipuni;
- amaqabunga amancane ama-mint, i-basil ne-parsley.
Ukulungiselela
Isitshalo seqanda sidume ngoba singabuka emva kokupheka, ngoba ukuze ugweme ukumangala okungakajabulisi, ngaphambi kokuba upheke imifino ehotshiwe kuhhavini, uthathe isithelo, ususe usawoti futhi ushiye ijusi cishe isigamu sehora. Ngemva kwesikhashana, cwilisa uketshezi, hlanza izingcezu, soma bese uqala ukugoba. Lapho isitshalo seqanda sibuncuzela, engeza kuwo amasongo ama-anyanisi, u-garlic oqoshiwe nemifino. Ngokushesha nje lapho imifino iphela, faka utamatisi we-stew, upelepele omnandi, ama-oliva nama-capers, ufafaze i-apula cider uviniga bese ubhake kuhhavini ye-160-degree ngesigamu sehora.
Khonza isitshalo semifino yase-Italiya phezu kwesinkwa esikhulu se-ricotta isinkwa.
Imifino igwetshwe kuhhavini ekhasini lokubhaka
Izithako:
- i-garlic - amazinyo angu-12;
- iwayini elibomvu elomile - 210 ml;
- ama-mushroom - 475 g;
- izaqathe - 340 g;
- anyanisi - 210 g;
- Umhluzi wenkomo - 115 ml;
- Utamatisi unamathele - 35 g;
- zucchini - 260 g;
- ikhasi elimnandi - 320 G4
- igatsha le-thyme ne-rosemary;
- utamatisi enomusi owodwa - 430 ml;
- iqabunga le-laurel.
Ukulungiselela
Ngenkathi i-ovini ifika ekushiseni kwama-degrees 155, kubalulekile ukulungisa yonke imifino, ngaphambi kokugcoba nokukhethwa ngokuzithandela. Ephasini lokudoba, gcina amasongo amakhulu anyanisi kuze kube nsundu, engeza ugarlikhi, futhi uma ivumela iphunga, uthele iwayini lonke, ubeke amakhambi omisiwe futhi uvumele ukuthi amanzi aqhume kancane. Ukuze udobe ngewayini, engeza yonke imifino elungiselelwe, hlanganisa konke ngokugcwele futhi udlulisele emgodini wokubhaka oqoshiwe. Thela imifino enomhluzi, isembozo ngephepha lesikhumba esivela ngenhla bese uthumela isitshalo kuhhavini isigamu sehora.
Imifino enamanzi embizeni kuhhavini
Izithako:
- amafutha yemifino - 25 ml;
- anyanisi - 110 g;
- i-garlic - amazinyo amabili;
- I-asparagusi - 260 g;
- izaqathe - 280 g;
- umhluzi wemifino - 235 ml;
- ukhilimu omuncu - 140 ml;
- amaqabunga esipinashi - ama-handful amabili.
Ukulungiselela
Ngokushesha, londoloza imifino ngaphambi kokuba u-blanching, engeza isipinashi futhi usakaze yonke imbiza. Thela okuqukethwe kwezimbiza ezihlanjululwe emhluzeni nge ukhilimu omuncu bese ufaka eshisheni esiphezulu kuya ku-160 degrees. Imifino esetshenziswe ekhilimu omuncu kuhhavini izobe ilungele emva kwesigamu sehora.