Cuntadan waxaa loogu yeeraa hare ragù, laakiin taniyo hilibka cagaarka ah waa dhif iyo adagtahay in laga helo Maraykanka - waxayna noqon kartaa mid qaali ah marka aad ka hesho - waxaa lagu bedelay hilibka bakaylka ah ee la qabsashadan. Haddii, si kastaba ha ahaatee, waxaad leedahay ilaha hilibka lo'da, waxaad dareentaa inaad bilaash u isticmaasho. Hilibka Hare, guud ahaan, waa mid xoogaa madow, adag, iyo gamer ka badan hilibka bakaylaha, waxoogaa u dhow uurbeelinta dhadhanka iyo dharka, halka hilibka bakaylka loo barbardhigo hilibka digaaga.
Waxa kale oo aad samayn kartaa qodabkan hilibka lo'da ama hilib kale oo dhulka hoostiisa ah. Ma lahaan doono isla moodada ama dhadhanka, laakiin weli waxay noqon doontaa mid macaan leh!
Isku duub qaloocadan oo leh Amarone della Valpolicella Classico wine, sida Masi Costasera.
[Laga soo bilaabo warqad ra'yi ah Victor Pena Guilera, Maamulaha Culinary Research & Innovation, Pastificio Giovanni Rana, ayaa la soo saaray si ay ula wadaagaan khamri Masi Agricola oo ka yimid gobolka Valpolicella wine-growing.]
Waxa aad u Baahantahay
- Wixii Ragu:
- 2 qaado oo saliid saytuun ah (bikrad dheeraad ah)
- 3 qaado oo subag
- 2 wiqiyadood oo karootada ah (jar jartey)
- 1-wiqiyadood oo basal ah (jar jartey)
- 1/2 gin celcelis ah (jar jartey jarjar)
- 1 1/2 kg oo bakeyle ah (hilib aan lahayn, hilibka lo'da, hilibka doofaarka)
- 5 ounces pancetta (dhulka)
- 1/2 koob khamri (guduud)
- 1 bouquet garni (caleen sage, caleen caleen, iyo bur-burin)
- 8 wiqiyadood oo tamaandhir ah (passata di pomodoro)
- 1 koob oo biyo ah
- 1 qanjaruufo oo cusbo leh
- 1 jajab gawaari madow (jeexan cusub)
- Wixii Pasta:
- 1 pkg. Giovanni Rana tagliatelle
- 10 wiqiyood ee bakaylaha
- 1 qaado oo sabdo ah
- 2 ounces Cheese Parmigiano-Reggiano (oo si goos ah u daadi, oo u adeega)
- 1/4 ilaa 3/4 gawaarida cusub
- 1 ilaa 2 tbsp. Saliid saytuun ah (bikrad dheeraad ah, u adeegid)
Sida loo sameeyo
Si aad u sameysid roodka:
- Iska ilaali saliid dahab ah oo bikrad ah oo ku jira badeeco waaweyn ama Foornada Nederlandka ee kuleylka dhexdhexaadka ah. Ku dar 1 qaado oo ah subagga iyo marka la gooyo oo xumbo badani ay hoos u dhacdo, ku dar dabacdi, basal, iyo celery.
- Maraqi khudaarta illaa inta jilicsan, illaa 10 daqiiqo.
- Ku dar jajabyada digirta, mar markaa kuleylka ku dar dabacasaha, basasha, celery iyo dabiicada oo dhan subagga.
- Marka aad qoreysid khudaarta ku dar hilibka dhulka iyo pancetta dhulka una diyaari 10 ilaa 15 daqiiqo.
- Ku dar khamriga cas oo ha uumi baxo, illaa 1 daqiiqo, ka dibna ku dar dhejiska baaliga dheriga.
- Ku dar tamaandhada tamaandhada, biyaha, cusbada, basbaaska, iyo haray 2 qaado oo sabdo ah, karkari, kuleyl aad u hooseeya ilaa 5 saacadood, ama inta hilibka aad u jilicsan.
- Ka saar oo iska tuur guntii bouquet; waxaad dhigtaa dharka aad dhigatid marka aad sameysid baastada.
Si aad u sameyso baastada:
- Cuntada dhanaanatelle ku dhex dar digsi weyn oo biyo ah la karkariyey muddo 1 daqiiqo ah, ka dibna daadi oo ku dar digsi weyn ama baaqul oo leh 10 wiqiyadood oo cufan ah iyo subagga oo uumi si siman u eg.
- U adeegso, oo la gashadey sprigeboolka loo yaqaan "rooti" iyo "drizzled" oo leh saliid dahab ah oo dheellitiran, oo leh jiiska Parmigiano-Reggiano oo dufan leh oo lagu rusheeyo dusha sare.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 1740 |
| Total Fat | 95 g |
| Fatuurad la ruxay | 35 g |
| Fat | 38 g |
| Kolestarool | 614 mg |
| Sodium | 984 mg |
| Carbohydrateska | 21 g |
| Fiber diirran | 5 g |
| Protein | 182 g |