I-Perlotto igama elibizwa ngeRussia ye-Orzotto yaseItali, i-analog ye risotto eyaziwayo, kodwa ngokusetyenziswa kwebhalile yeparele. U-Orzotto wabuyela e-Itali ngabafuduki abangamaYuda, njengokuba iilile zeeparele zafikeleleka ngakumbi kunelayisi, kwaye ngaphandle koko, ngenxa yokukhupha kwabo kwi-adsorption ephezulu, zazaliswa ngephunga le-sauces kunye ne-seasonings, zagqithiselwa ngaphezu kwelayisi kunye neentambo. Ngenxa yeendleko eziphantsi kunye neyona nto ibonakaliswe ngayo izitya zokupheka i-recipe emhlabeni jikelele, kwaye kweli nqaku siya kufunda indlela yokulungisa i-perverto yangempela ngaphandle kwe-Italy.
I-Recipe ye-perlotto ngamakhowe
Iresiphi elula kwaye isisiseko se-perlotto isekelwe kwongezwa kwerhasi kunye namakhowe kwibhali, ebonisa ukunambitheka kokuqala kunye nephunga elimnandi kwi-barley ye-pearl.
Izithako:
- I-Butter - 3 tbsp. iipuni;
- amakhowe - 350 g;
- i-shallots-1 piece;
- ipareyari yeeparele - izinto ezi-2;
- umhluzi wenkukhu - izinto ezi-3;
- iwayini eyomileyo emhlophe - ½ into;
- Iparmesan ushizi - 100 g;
- ityuwa, pepper - ukunambitha.
Ukulungiselela
Kwipuniji yebhotela, gazinga ama-mushroom aqhotyosweyo kunye ne-shallots kude kube yithenda, imizuzu eyi-9-12. Bese ukongeza ezisele
Ukuba unqwenela, ukongeza kwi-broth, ukhilimu onqabileyo, i-tomato sauces okanye i-herbs eyomileyo yongezwa kwi-perlotto, kwaye njengesongezelelo, yabeka inyama ebisiweyo, inkukhu, inyama, nayiphi na imifuno okanye nantshontsho. Ungesabi ukuzama oku kutya okuyingqayizivele.