Tuubbooyinka intooda badani waxay ku amri karaan bakaylaha oo dhan haddii aysan haysan hal gacanta. Waxa kale oo ay u badan tahay in ay u gooyaan qaybo badan oo adiga kuu gaar ah, taas oo u rogi doona buugta bakteeriyada la shiiday ee saxan si aad u sahlan. Dareemku waa hab weyn oo lagu diyaariyo cunto kariye tan iyo inta uu ka caawinayo hilibka qoyan iyo dhadhanka.
Waxa aad u Baahantahay
- 1 bakayle (qiyaastii 2 1/2 oo gashan dhar, jarjar qaybaha qiyaasta)
- Saliid dhadhan
- Basbaaska madow si ay u dhadhamiyaan (dhulka cusub)
- 1/4 koob
- saliida saytuunka
- 1 basal (la jarjaray)
- 2 kabayeelka celceliska (la jarjaray)
- 4 xabo oo toon ah (jarjaran)
- 1 qaado oo milix ah
- 1 qaado qaado
- balsamic balsamic
- 1/2 koob khamri cad
- 1 koob oo yaanyo (jarjaran)
- 2 koob oo kayd ah (digaag ama maraq)
- 1 qaaddada shaaha (qallalan)
- 1 qaado oo shinni ah (qalajiyey)
- 1/2 qaado shaah ah (qalajiyey)
Sida loo sameeyo
- Xilliyaadka bakteeriyada si xaddidan leh cusbo iyo basbaaska dhulka madow.
- In foorno waaweyn oo Dutch ah ama dheriga culus ee kale, kuleylka saliidda sayniska ah kuleylka kuleylka sarreeya. Marka saliidu kulushahay, bakaylaha bakaylaha si fiican uga ilaali dhamaan dhinacyada, markaad u baahato.
- Xaji bakayle browned iyo ku dar basasha, celery, toon iyo 1 qaado oo cusbo ah. Iska yaree kulaylka ilaa dhexdhexaad ah 2 ilaa 3 daqiiqo.
- Ku dar khalka iyo khamriga oo walaaqaya si ay u xoqaan wax kasta oo xaydha oo ka hooseeya. Karkari isku dar ah 2 daqiiqo; ka dibna ku dar tamaandhada, maraq digaag , rosemary, miro, iyo oregano.
- Dib u soo celi dheriga oo isku daa inuu isku daro. Daar kuleylka, si adag u dabool dharka una dhig dharka hore ee foornada 350 F ee 1 ilaa 1 1/2 saacadood, ama ilaa bakeylku yahay fargeeto caaro.
- Ka saar oo walaaq kalluunka cusub. Waxaad dhadhamisaa maraq milix iyo basbaas oo isku hagaajiya hadba sida loogu baahan yahay. U ogolow inaad nasato, dabool, 20 daqiiqo ka hor intaadan u adeegin.
- U diyaari bakayleka dufanka leh ee dareeraha iyo khudaarta.
Iskuduwaha
Bakayle waxay la mid tahay dhadhanka dhadhanka digaagga, sidaa darteed ha ahaado tilmaan-bixiye markaad dooranayso waxa la adeegsanayo saxan. Bariiska bariiska, bariiska basmati leh basasha suugada leh iyo boqoshaada ama risotto waxay dhammaantood wadaagaan kuwa wanaagsan ee saxan. Khudradda cagaaran, digirta cagaaran ee cusub ama saladh cagaaran, iyo rootiga jilicsan ee talyaaniga waa qasab. Cunto khudaar oo wanaagsan ayaa ah kuwa ugu qallalan qiiqa qallalan: chardonnay, qulqulaya cagaarka, sauvignon blanc ama Orvieto. Maadaama ay bakeylku ku yartahay gamey xitaa haddii khafiif ah, iyo haddii aad jeceshahay khamriga cas, u tag. Laakin sii joogso nalka iftiinka leh naas nacnaca, Gamay Beaujolais, xabadka, francer franc ama Cotes du Rhone.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 783 |
| Total Fat | 33 g |
| Fatuurad la ruxay | 8 g |
| Fat | 15 g |
| Kolestarool | 275 mg |
| Sodium | 593 mg |
| Carbohydrateska | 20 g |
| Fiber diirran | 3 g |
| Protein | 92 g |