Dadka intooda badan, gaar ahaan ka baxsan Talyaaniga, waxay u badan tahay in ay aad u yartahay gnocchi oo yaryar, hindisada (dukaamada iibsanaya, nooca la xirxiray badanaa waa kuwo xoqan oo la jeexjeexo, laakiin taasi maaha sida gnocchi gacmeedka loo maleynayo) . Laakiin nooc kale oo Gnocco ah ayaa ku yaala Talyaaniga, oo laga sameeyey Rome, taas oo gebi ahaanba ka duwan: wareega, gnocchi guri ku saabsan 3 inch in dhexroor, oo la sameeyey burka cagaarka. Burooyinkan qallafsan, kuwaas oo lagu dubay jiis iyo subag weyn, ayaa loo yaqaan " gnocchi alla romana" (Roman-style gnocchi).
Livio Jannattoni, oo ah mid ka mid ah gaasaska weyn ee Roman, ayaa sheegay inuu koray cunista cunta baradho gnocchi, waxaana markii ugu horeysay la kulmay Gnocchi alla Romana baabuur qandho oo tareen ka fog magaalada.
"Meeeshaa baradho ayaan si fiican u aqaanay? Hareeraha! Gnocchi kuwan waxaa la sameeyey kaliya semolina ..." Wuxuu siinayaa cunto macaan, si kastaba ha ahaatee, taasi waa wax aan caadi ahayn sababtoo ah dhammaan qorayaasha Roomaanku ma sameeyo.
Haddii aad ku iibsato burka cerealka ee semolina, waxaadna ku fekereysaa waxa la sameynayo inteeda kale, waxaad u isticmaali kartaa bakeeriyada cusub, ama Migliaccio , miro niqolitiran oo qurux badan oo la sameeyey ricotta cusub, burka cagaaran, limoncello.
Waxa aad u Baahantahay
- 1 1 koob oo ah (250 g) burka cagaaran
- 1 quart / 4 koob (1 litir) caano
- 2 koob (100 g) jiiska Parmigiano-Reggiano oo cusub
- 1/4 koob oo subag leh
- 2-3 jaallo ah ukunta
- 1/4 koob ayaa ka dhalaalay subag aan suntan lahayn
- Cusbadu waa quruxsan tahay, oo dhadhaminayso
Sida loo sameeyo
- Keen caanaha si aad u karkariso, oo si tartiib tartiib ah u walaaq leh semolina, si joogto ah u walaaq si aad uga hortagto burqushada iyo waliba isku darka ka ilaalinta dheriga. Isku darku wuxuu noqon doonaa mid qaro weyn; sii wad wax karinta oo walaaqaya qiyaastii 20 daqiiqo, kana saar dheriga dabka.
- Ku garaac safarrada caano badan, oo ku dar iyaga semolina, oo leh jiiska, subagga adag, iyo qanjaruufo cusbo ah.
- Si fiican u walaaq oo u faafi isku darka wax yar ka yar nus dherer dherer ah (1 sm) dhinaca shaqadaada.
- U ogsoow semolina in ay 2 saacadood ku qaboojiso, oo gooyo gawaarida ama dheemanimada. Saliida digsi iyo lakab saaraha labajibbada, ku faafidda jajab yar oo juus ah oo u dhexeeya lakabyada (waa inay jiraan 3-4). Marka dhammaantood la isticmaalo, waxaad ku rushaysaa subagga la dhalaaliyey gnocchi, si tartiib ah, si ay u oggolaadaan in ay gasho.
- U diyaari gnocchi 15 daqiiqo oo kulul (400 F ama 200 C) foornada, illaa dahab, oo u adeega hal mar.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 550 |
| Total Fat | 32 g |
| Fatuurad la ruxay | 18 g |
| Fat | 9 g |
| Kolestarool | 185 mg |
| Sodium | 686 mg |
| Carbohydrateska | 41 g |
| Fiber diirran | 2 g |
| Protein | 24 g |