Markaad rabto qallajin, qallajin ah oo maraq badan leh, salad, ama fuud, ma rabtid farabadan tufaax tartan ah. Noocyada fudud ee fudud ee Parmesan waxay ku fiican yihiin xaaladdan - dhoobo dhaadheer, khafiif ah, qallalan, dhadhan leh oo keliya saliidda sayniska iyo Parmigiano-Reggiano dhab ah (jimicsiga dhabta ah ee Parmesan). Samee wax badan ... waxay yihiin kuwo aad u qabatimay.
Waxa aad u Baahantahay
- 1 bacaato baagaga (qaabka maqaarka dheer wuxuu u shaqeeyaa ugu fiican)
- 1/4 koob
- saliid saytuun (badanaa ama ka yar sida loo baahdo)
- 1 koob
- Cheese Parmigiano-Reggiano (si aan macaaneeyn, ka badan ama ka yar sida loo baahan yahay)
Sida loo sameeyo
- Foorno ku shub ilaa 350 F.
- Saar qaboojiyaha saar cutubka jarista oo haya mindi ku saabsan xagasha 45 darajo ah, gooyaa rootiga 1/4-inch. Inta badan xagasha waxaad u leexisaa mindi, muddada dheer ee Parmesan ayaa noqon doonta. Wixii kuwa gaaban, isticmaal wax ka yar 45 xagal qiyaas ah.
- Diyaarso xaashida xaashida dubista, oo si khafiif ah ugu cadayd labada dhinac saliid saytuun ah. Dubo 12 daqiiqo.
- Ka saar oo ku rush. Farmaajada Parmesan.
- Ku noqo ilaa foornada oo dubi shan daqiiqo.
- Ka saar, jeex jeex kasta oo ku rusheeyso jiis badan.
- Ku soo celi foornada, iyo dubi 10 daqiiqo oo kale, ama ilaa rootiga uu yahay baali iyo brown dahab ah.
- Isku qabow ka hor intaadan adeegin.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 99 |
| Total Fat | 9 g |
| Fatuurad la ruxay | 2 g |
| Fat | 4 g |
| Kolestarool | 3 mg |
| Sodium | 115 mg |
| Carbohydrateska | 3 g |
| Fiber diirran | 1 g |
| Protein | 4 g |