Cuntada buluuga ah ee ugu caansan ee aan ku isticmaalno daraasaddan digaaga ee buluuga ah waa jiiska talyaaniga ee Gorgonzola. Gorgonzola wuxuu leeyahay midab aad u caansan, oo leh shukulaato oo ka dhigaysa mid ku habboon suugada.
Si aad u qoyso suugada jilicsan, u adeeg digaagta buluuga buluuga ah ee bakeeriga, baradhada la shiiday, ama cagaarka qoraxda .
Waxa aad u Baahantahay
- 2 naaso digaag ah
- 1 tbsp. saliid dahab ah oo bikrad ah
- 1/3 koob khamri cad
- 2/3 koob oo jilicsan oo buluug ah (qiyaastii 4 oz.)
- 3/4 koob oo kareem culus
- 1 tbsp. dhir caleen jilicsan
Sida loo sameeyo
- Foorno ku samee foornada ilaa 375 F.
- Nadiifi mid kasta oo digaaga digaaga ah adigoo dhexdhexaadinaya dhexda, abuuraya naaso digaag oo khafiif ah naaska asalka ah.
- In digsi foorno ah, saliida saliidda sayniska ah kuleyl dhexdhexaad ah. Qaado digaag, saddex daqiiqo wax lagu kariyo dhinac kasta.
- Ku dar khamriga oo kuleylka u soo jooji, hoos u dhig 6 ilaa 8 daqiiqo ilaa khamrigu hoos u dhaco. Ku dar farmaajo buluug ah, kareem, iyo dhir.
- Iskalaabi daqiiqo kale kadibna godka ku rid foornada illaa 10 daqiiqo, ilaa kareemku hoos u dhigto suugo qaro weyn.
Noocyada Gorgonzola
Gorgonzola wuxuu ku yimaadaa laba nooc, Dolce (macaan) iyo Piccante (Aged).
Gorgonzola Dolce waa mid aad u qurux badan oo leh xarriijimo buluug ah. Marka la barbardhigo noocyada kale ee jiiska buluugga ah, waxay leedahay dhadhan, dhadhan fudud.
Gorgonzola Piccante (mar hore lagu magacaabo Naturale ama Stagionato ) ayaa leh mid adag, dhadhanka qashinka, laakiin mid ka mid ah kan weli shimbir ah. Gorgonzola Piccante wuxuu leeyahay dhadhan badan oo macno leh, badanaa wuxuu ku tilmaamay sida tartiib tartiib tartiib tartiib ah. Caadi ahaan waa inta u dhexeysa 6 ilaa 12 bilood.
Sidee Gorgonzola u sameeyey?
Magaalada Talyaaniga ee loo yaqaan 'Gorgonzola' ayaa loo maleynayaa inay tahay meel lagu nasto xoolo daalan iyo lo'dooda kuwaas oo ku socday daaq iyo buuro dhaadheer. Beeralayda maxalliga ah ayaa caanaha ka soo saaray lo'da si ay u sameeyaan jiis.
Asal ahaan, buluugga Gorgonzola wuxuu u muuqday mid dabiici ah oo ka soo jeeda caleenta Penicillium ee godadka halkaasoo jiiska ay da 'yartahay. Jikooyinka Gorgonzola ayaa hadda loo rogay mid buluug ah oo leh qalab ganacsi loo yaqaan ' Penicillium gorgonzola' .
Waa maxay nooca Cabbirta Caddaanka ah ee aan ku karsado?
Marna ha ku karsamin khamri aanad ku dhajin doonin galaas. Haddii aysan ku dhadhamin fiicnaanta galaaska, hubaal maaha in aad sameysid raashinkaaga wixii nacayb ah. Hase yeeshee, tani macnaheedu maaha inaad lacag badan ku bixiso. Waxaa jira siyaalo badan oo qiimo jaban, gaar ahaan caddaanka.
Suugada kareemka, Chardonnay waxay noqon kartaa doorasho fiican. Chardonnay waxaa badanaa lagu qeexaa inuu haysto qaniinyo tayo leh oo leh jilicsan oo jilicsan.
Markuu shaki ku jiro, Sauvignon Blanc oo wanaagsan waa had iyo jeer doorasho wanaagsan oo loo kariyo. Ama, maaddaama buugaani uu isticmaalayo Gorgonzola Talyaani, had iyo jeer waxaad dooran kartaa caddaan talyaani ah (Chardonnay, Pinot Grigio).
Weydii talo soo jeedinta dukaanka khamriga ee deegaankaaga. Waxay hubinayaan in ay leeyihiin qaar ka mid ah kuwa ugu jecel, oo aan qaali ahayn oo ay ku taliyaan.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 893 |
| Total Fat | 63 g |
| Fatuurad la ruxay | 26 g |
| Fat | 23 g |
| Kolestarool | 281 mg |
| Sodium | 536 mg |
| Carbohydrateska | 2 g |
| Fiber diirran | 0 g |
| Protein | 73 g |