Naliphi na i-pasta yinto nje yenhlama ngaphandle kokuncediswa kwe-sauce. I-sauce elungiselelwe ngokufanelekileyo yincandelo elisisiseko salo lonke uhlobo lwenkcazo. Phakathi kwazo zonke iintlobo zee-sauces, i-tomato yeklasi idla ngokugqithiseleyo isalathisi ngesisityambo, ioli kunye ne-cream, uye wahlala enqwenela bonke abo bakhetha ukutya okumnandi kokutya kwamaekori.
I-spaghetti e- cream ephuzileyo-i-recipe
Masiqale ngesiseko ngesimo se-ayisikhilimu e-ayisikhilimu e-ayisikhilimu e-cream ekhethiweyo, engumngane ongenakwenzekayo kwiitya ezininzi ezisusela kwixesha lokubonakala kwe-lasagna.
Izithako:
- ibhotela - 90 g;
- umgubo - 30 g;
- ukhilimu - 480 ml;
- ubisi - 240 ml;
- igrates parmesan - 210 g;
- umxube wemifuno yase-Italiya - 5 g;
- Igarlic eyomileyo kunye anyanisi - nganye igrama nganye;
- i-pinch of nutmeg.
Ukulungiselela
Hayiza ibhotela, ucoce umgubo malunga nomzuzu, uze uwuthulule konke ngomxube wobisi kunye ne-cream. Qaphela ukuba ungashiyi iibhola zepuphu. Yongeza i-pinch ye-Muscat kunye nezinye ezimbalwa ezingezizo zendabuko ezifana nezityalo zaseItali kunye no-onion omisiwe ngegalikhi, baya kwongeza kwi-sauce yesilasi yaseFransi inambatho yaseItaly, ngaphandle kwayo ayikho isidlo esisodwa kwi-pasta. Xa i-sauce iqalisa ukubilisa, ngokukhawuleza ugalele iincwadana zeparmesan ezigayiweyo, uchithe ngokupheleleyo iinqwelo zayo.
I-garlic sauce ekrakra ye spaghetti
Le spaghetti i-sauce kunye ne-krimu yintshintsho ye-sauce yeklasi ye-pasta "uAlfredo" kunye nokongezwa kwendiza eninzi.
Izithako:
- ibhotela - 113 g;
- igalikhi - ezine-denticles ezinkulu;
- ukhilimu - 240 ml;
- igrmesme engama-90 g;
- imifuno ka-parsley.
Ukulungiselela
Emva kokuqhaqha inani elikhulu lebhotile, khawuleza ukhawule ngegalikhi, udlule kwi-press, uze uvumele iphunga elimnandi. Gcwalisa ibhotela ye-garlic ngekhilimu uze ungeze ushizi. Ukunciphisa ubushushu phantsi kwipuphu kwaye upheke umsila, uvuselele kude kube yinto efanayo kunye ne-thickens. Ekugqibeleni, unokongeza isitya se-parsley etyunjwe ngamacube.
I-sauce ye-Creamy ushizi kunye neengwama ze-spaghetti
Nangona zonke iincwadi zokupheka zangaphambili zisekelwe kukudibanisa ukhilimu kunye noshizi, le sauce ifanelekile ingqalelo ekhethekileyo.
Izithako:
- i-pulp ye-pumpkin - 1.2 kg;
- ukhilimu onamafutha - 480 ml;
- i-thyme - 2 g;
- I-dijon lwesardard - 5 g;
- ishizi esinzima - 450 g.
Ukulungiselela
Bilisa i-pulp yamathanga kwaye siyixube ngeenongo kunye ne-thyme. Ukucwilisa ukhilimu uze udibanise ngeardard. Yongeza i-pure yamangqa, gxuma kwaye uqale ukuthulula ishizi, uvuselele rhoqo umsila. Xa yonke i-cheese iyancibilika, susa umsila ukusuka emlilweni uze ube nzima, kwaye ngokukhawuleza udibanise ne-spaghetti ephekiwe.
Umshukela omakhowa omnandi wamagqabhethi we-spaghetti avela ukhilimu omuncu
Njengesizathu se-sauce, ungasebenzisa nayiphi na amakhowe okanye umxube wabo, siyeka kwindawo enokuthengwa kakhulu - iifomignon.
Izithako:
- ibhotela - 50 g;
- i-anyanisi emhlophe - 60 g;
- i-clove;
- ii-mushroom - 260 g;
- ukhilimu omuncu - 240 ml.
Ukulungiselela
Nangona i-spaghetti ibilisiwe, nyibilikise ibhotile epanini kwaye ugcine u-anyanisi kuso 3-4 imizuzu. Yongeza igarlic, idluliselwe kwi-press, kwi-anyanisi, ilandelwe ngamacwecwe amancinci ama-mushroom. Xa ama-mushroom avunyelwa ukuba awume, tyulela, vumela ukuba amanzi aphephe, aze afake ukhilimu omuncu. Dlulela kwi-sauce isibini seepuniji zamanzi, apho i-pasta ikwaphulwa khona - kukho isidlo esikhulu se-gluten kuso, esiza kusinceda i-sauce yethu, kwaye ngokukhawuleza oku kwenzekayo, tshintsha i-spaghetti esanda kutywa kwi-pan ukuya kwisikwila, udibanise kwaye uncede ngokukhawuleza, ungeze isonka esinezandla parmesan.