Perlotto

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:

Ukulungiselela

Kwipuniji yebhotela, gazinga ama-mushroom aqhotyosweyo kunye ne-shallots kude kube yithenda, imizuzu eyi-9-12. Bese ukongeza ezisele Ii-oyileji zeoli kunye ne-pearl rump, ekufuneka ivumeleke kunye nevesi eli-2. Siphalaza umhluzi wenkukhu kunye newayini - enye yohlukwano oluthile phakathi kwe-perlotto kunye ne risotto kukuba i-liquid ithulululwa ngexesha elifanayo, kungekhona kwizigaba, njengoko kufana ne-rice variant dish. Yonke into ehleliyo yonyaka kunye nexesha layo i-rump ide idibene, ivuselele rhoqo, imizuzu eyi-9-11, kwaye yongeza i-"Parmesan" ecwecwe kwaye isebenze etafileni. Isitya esilungisiweyo sinokuhlobisa ngamacube ase-Italia, okanye nje ngamaqabunga ama-parsley.

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.