Jiiska iyo Parmesan Parmesan waxay sameeyaan tan qurux badan oo dhadhan leh. Caymis dhab ah oo talyaani ah ayaa ah xulashada ugu wanaagsan, laakin waxaa la bedeli karaa dhagxaanta dhagax-dhagax ama dhexda qashinka ah.
Isticmaal bareeska la dubey oo la jarjaray oo saldhig u ah khudradda ama suugo qoyan.
Eeg Sidoo kale
Koofiyanka Koonfureed ee Polenta ama Grits
Waxa aad u Baahantahay
- 4 koob oo biyo ah
- 1 qaado oo milix ah
- 1 koob oo ah jaalaha ah jaalaha ah
- ama midab
- 1/2 koob oo subag leh, dhalaalay
- 1/2 koob oo cusub oo jiiska leh oo jiiska ah
Sida loo sameeyo
- Butter digsi 7 1/2-by-4 1/2-inch digsi digsi.
- Isku walaaqi 1 koob biyo qabow, cusbo, iyo galley. Isticmaal dusha sare ee kuleyliyaha, ku qaado 3 koob oo biyo ah karkar ilaa kuleylka tooska ah. Walaaq walxaha barafka si tartiib tartiib ah. Ku kari shan daqiiqo. Ku dhaji biyo karkariyo oo isku kari ilaa 4 daqiiqadood, walaaq badanaa. Ku shub digsiga digirta diyaarka ah iyo chill ilaa adag.
- Kuleylka foornada ilaa 350 F (180 C / Gas 4).
- Ka saar lakabka loaf iyo jeexjir mindi fiiqan. Saar fadlan ku dheji saabuunta dufan-diiran ee saliidda.
- Shubka subagga ku shub weelka jilicsan oo ku rusheeya Parmesan.
- Dubo foornada preheated, caleemo, 20 daqiiqo.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 296 |
| Total Fat | 26 g |
| Fatuurad la ruxay | 16 g |
| Fat | 8 g |
| Kolestarool | 70 mg |
| Sodium | 206 mg |
| Carbohydrateska | 11 g |
| Fiber diirran | 0 g |
| Protein | 5 g |