Ribollita waa maraq madow, raaxo leh oo ah mid aad u qurux badan oo caan ah oo dhan ee Tuscany, gaar ahaan Florence. Waxaa macquul ah hab kale oo loo isticmaalo rootiga rootiga Tuscan kibis ahaan (ka dib markii rootiga Tuscan loo sameeyay cusbo la'aan, way sii adkaanaysaa si dhakhso ah). Waxaa lagu sameeyay noocyo cagaaran, digirta cannellini, iyo kale Tuscan (aka dinosaur ama kale lacinato). Maalinta ugu horeysa ee la sameeyo, waa wax badan oo maraq ah (loo yaqaan " minestra di pane ," ama "maraqa rootiga"), ka dibna marka dib loo kululeeyo maalinta ku xigta waxay noqoneysaa ribollita (macnaha ereyga "dib loo furay"), taas oo ka sii wanaagsan!
Waxa aad u Baahantahay
- 1 rodol / 500 g. digir cad oo qallalan (cannellini ama digirta ciidamada, oo la dhaqay iyo qooyay 3 saacadood)
- 1 basal yar (fiiqan iyo jarjar)
- 1 karootada yaryar (diiray oo la jarjarey)
- 1 6-garaac celcelis caleen (jarjaran)
- 1 dhir farabadan oo yar (caleen-caleen, jarjaran)
- 1/4 koob saliid saytuun ah
- 1 1/2 qaado oo ah jamac
- 1 rodol / 500 g. kale (
- lacinato / Tuscan , feeraha laga saaray iyo caleemaha la jarjarey)
- 1 rodol / 500 g. caleemaha dabiiciga ah (ama chardes Swiss, feeraha laga saaray iyo caleemaha la jarjarey)
- 1/2 rodol / 250 g. baradhada (diiray oo la jarjaray)
- Cusbada badda ee wanaagsan iyo basbaaska miro madow, oo dhadhamiya
- 1 sprig of thy thyme cusub
- 1/2 oo ah rooti caddaan ah oo cadaan ah (khafiif ah oo la jarjaray, maalin-gaaban oo talyaani ah)
Sida loo sameeyo
Karkari digirta biyaha si ay u daboolaan qiyaastii 2 inji (4 cm), ku dar biyo badan oo karkaraya haddii ay u baahan yihiin si ay u ilaaliyaan iyaga, oo si khafiif ah u saleynaya marka ay ku dhow yihiin.
Xilligan, qori basasha, karootada, celery, iyo dhir saliida leh dheriga culus. Marka basasha ay noqoto mid wareegsan, qiyaastii 5-8 daqiiqo, ku dar kiriim yaanyo iyo dareeraha karinta ee digirta. Ku dar caleemaha, caleemaha dabiiciga ah ama chard, iyo baradhada.
Walaaq digirta la kariyey iyo xilliga si aad u dhadhamiso cusbo, basbaas, iyo kaneecada kareemka.
Isku walaaq ilaa baradho waa la jilicsan yahay waxaana si fudud looga dhex mari karaa fargeetada fargeeto ah, qiyaastii 10-15 daqiiqo. Ka jar mashiinkaaga oo iska tuur.
Qaado saxan adeeg oo la kulmi karo oo ku buuxi lakabyo roodhida ah oo khudradda la jarjaray iyo maraq, hubi in roodhku uu qoyan yahay, ilaa maraqa loo isticmaalo.
Si dhakhso ah loogu adeegsan karo, saxankaan waxaa loo yaqaannaa minestra di pane , ama maraq roodhida. Si kastaba ha noqotee, wanaajinayaan da'da, inta badan marka ay dib u kululaato oo u adeegto maalinta ku xigta waxaa loo yaqaan ribollita waana mid ka mid ah sababaha yar ee lagu farxi karo xilliga jiilaalka.
Dib u hagaajintu waxay u baahan tahay daryeel qaar ka mid ah in mareegta minestra di pane la gubo: Waxaad u badan tahay inaad u aragto in uu dareemay dareeraha sida uu ku nasanayo habeenkii oo u muuqdo mid qalalan. Ku dar biyo yar, ku filan si aad u qoyso, kuna dhaji dabka qafiifka ah, oo si joogto ah u walaaqaya qaadada alwaax.
Markuu kuleylku kulul yahay, waa diyaar.
U diyaari kooraska koowaad, oo leh safar saliid dabiici ah oo dheellitiran oo dheellitiran, sidaa daraadeed dinersaalku waxay daadin karaan maraqa ugu sareeya marka loo eego dhadhankiisa.
Khamriga? Tusaale ahaan guduudka cas, tusaale ahaan, Chianti Colli Fiorentini si fiican ayuu u fiicnaan lahaa.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 435 |
| Total Fat | 11 g |
| Fatuurad la ruxay | 2 g |
| Fat | 7 g |
| Kolestarool | 0 mg |
| Sodium | 291 mg |
| Carbohydrateska | 67 g |
| Fiber diirran | 20 g |
| Protein | 22 g |