Isaladi yesiFrentshi iNisuaz yisidlo sesithethe seProvencal. Njengoko uyazi, i-Provencal cuisine enye yezona zinto ziluncedo kwaye zihlanjululwe ehlabathini. Kwaziwa kunye neqoqo ekhethekileyo ye-provencal herbs, eyinto eqhelekileyo kwaye ihlobisa izitya ezininzi. I-Salad iNisuaz okwangoku isithandwa kakhulu kuphela eFransi, kodwa nakwamanye amazwe. Igama elithi niçoise livela kwisixeko saseNice. Njengengxenye yemveli yesaladi, iitato, i-anchovies, iminquma kunye negalikhi kufuneka ibe khona.
Isaladi yaseNapois isilungiselelwe njani?
Kukho iindlela ezininzi zokupheka esi sidlo. Iingcamango zeengcali zenkcubeko kwi-classic formula ye saladi yeNapois iyahlukana. Ngokuqhelekileyo kuphekwe ngeembotyi eziluhlaza (ubhontshisi obutsha obuluhlaza, iiperesi). Ukubunjwa kwesikhala seNisuaz kunokuquka ityhuna (ukhetho oluhle) i-lettuce, i-capers, i-anyanisi, ikhukhamba, i-artichokes, i-pepper e-sweet, amaqanda aphekiweyo. Ngamanye amaxesha "kwi-Nisuaz" kunye namazambane aphekiweyo aphethwe, nangona abaninzi abaphengululi beengcali banqabile le ndlela.
Imfihlo yesaladi - yokugqoka
Ukubuyisela isaladi, okanye i-sauce ekhethekileyo "Nisuaz" kulula ukuyilungisa: kwinguqulelo yeklasi, ukugqoka kufaka ioli, iviniga, ityuwa kunye nepilisi.
Izithako:
- 4-5 iipuni zeoli yeoli i-Virgin enye;
- 1-2 ithisipuni yesiniga iwayini yokukhanya;
- 1 ithisipuni ye-dijon lwesardard;
- obomvu obomvu (okutsha ngcono) kunye nomhlaba omnyama - ukunambitha;
- ijusi encinane;
- ityuwa.
Ukulungiselela:
Inkqubo ilula: xutyisa ioli yeoli okanye iviniga yebhasam, faka i-pepper encinci kwaye wongeze kancinci. Ngokuqhelekileyo ukongeza ukunambitheka okhethekileyo ukugqoka, engeza ipilisi yeentlobo ezahlukeneyo, isardard yesardard, iifriji zeProvencal eziqholiweyo, igalikhi, iswekile.
INisuaz kunye neTyhuna
Izithako:
- 150 g yeenqanawa ezincinci;
- 6 i-anchovies;
- 2-4 utamatisi obomvu ovuthiweyo;
- 1 anyanisi obomvu;
- 1-2 i-pepper e nandi;
- 6 amaqanda anqabileyo aphekiweyo;
- 1 uhlanga lwesilwanyana;
- iziqhamo zemifuno engu-15-20 ngaphandle kwemigodi;
- 1 isipuni se-capers;
- Ii-clove ezinegalikhi;
- imifino: iparsley, basil, rosemary, tarragon, amaqabunga esaladi eluhlaza.
Ukulungiselela:
Siza kunqumla iitamatisi ngokukhawuleza, iipilisi ezinomsoco - iifutshane ezimfutshane, iikomkethi-kunye kunye, kwaye-ngokufutshane. Siyinqumle i-anchovies ngokukhawuleza. ImiNquma iyanqunyulwa - nganye kwiingxenye ezi-3 - kwisangqa. I-Leek - nayo ijikeleza, i-anyanisi - imifutshane emfutshane. Izixhobo zeThubhu kunye nefoloko. Bilisa amaqanda ezinqeni, zipholile uze uthinte ngasinye kwisiqingatha. Lungisa ukuzaliswa: udibanise ioli yeoli kunye neviniga ye-dijon, yongeza i-capers, imifuno etyongwe, i-garlic eqoshiwe. Unokubetha yonke into nge-blender, kodwa kuyinqweneleka ukuba umxube awuhambelani. I-charm ye-refueling ekuhambeni kwayo. Phuma kwisitya sokukhonza amaqabunga esaladi eluhlaza, kwaye phezulu - umxube wemifuno. Hlanganisa zonke izithako ezilungiselelwe kwisitya se saladi.
Ukukhulula i-salad yokugqoka. Zihombise ngamagqabi ase-basil. Kulungile ukukhonza iwayini etafileni elula, emhlophe okanye engcono, kwisaladi yeNapois.
"Nisuaz a la ryus"
Ewe, unokwenza isaladi ye-Nisuaz kunye neenkwenkwezi, ukutshintsha i-anchovies zokugqibela, kodwa kufuneka kuqatshelwe ukuba ukutshintsha izithako eziyimfuneko kunye neendlela ezikhoyo ngenye indlela iguqula isitya, kwaye ngoko ke unokhetho alukwazi ukuqwalaselwa njengeklasikhi okanye yemveli. Ukongeza, ama-sprats kunye ne-anchovies ngokuqinisekileyo iimveliso ezahlukileyo kwaye, ngokufanelekileyo, zithanda izinto ezahlukeneyo. Ngoko ke, inguqu yesaladi i-Nisuaz kunye nesiprosi etyunjwe ukutyunjwa okongeziweyo - isaladi kwinguqulo yaseRussia.