A cikin kaka, ana amfani da kayan lambu don bazara, wanda mafi yawan abincin shine kabewa. Daga watan Satumba zuwa Nuwamba, za a iya samun kabewa a zahiri a cikin dukan jita-jita: kayan abinci, kayan abincin, abin sha, naman alade, salads da gefe. Mun yanke shawarar ci gaba da damuwa da kaka da kuma dafa abinci tare da kabewa.
Risotto da kabewa da namomin kaza - girke-girke
Idan kana da damar da za a yi amfani da namomin gandun daji na gandun daji a cikin risotto, to, tabbatar da amfani da shi, in ba haka ba al'amuran al'ada veshenki tare da zane-zane na iya zama mai kyau a cikin tasa.
Sinadaran:
- albasa - 65 g;
- tafarnuwa hakora - 3 guda;
- twigs na thyme - 2 inji mai kwakwalwa.
- shinkafa arborio - 2 abubuwa;
- Suman puree - 430 g;
- man shanu - 35 g;
- ruwa 720 ml;
- Zakaran - 85 g.
Shiri
Ajiye albasa da albasa tare da tafarnuwa da hakora zuwa wani haske mai haske. Ƙara hatsin shinkafa zuwa gurasar frying da kuma haɗuwa, don haka kowane ɗayan tsaba an rufe shi da wani abu na man fetur. Add da kabewa puree kuma fara zuba ruwa a kan ladle a lokaci. Sauya ruwa a cikin tasa tare da broth ko cakuda broth da cream. Lokacin da ake yin ƙin cikin laushi - ƙara rabon na gaba kuma don haka har sai kun kawo shinkafa zuwa shiri. A wannan yanayin, ya kamata a haɗu da risotto.
A cikin layi daya tare da shirye-shiryen risotto, soyayye faranti da namomin kaza tare da hakoran hakoran da suka rage. Ƙara thyme ganye da kuma bauta naman kaza toya a kan risotto.
Wannan risotto tare da kabewa za a iya yi a cikin multivarquet sake maimaita kayan fasaha a cikin "Plov" yanayin.
Risotto da kabewa da shrimps
Sinadaran:
- pancetta - 95 g;
- shrimps (peeled) - 430 g;
- albasa - 65 g;
- tafarnuwa hakora - 2 guda;
- shinkafa - 1 abu;
- kayan lambu - 1 l;
- kabewa puree - 360 g;
- dried sage - 1 teaspoon;
- cream - 55 ml;
- grames Parmesan - 35 g.
Shiri
Yayyafa yankakken pancetta zuwa crunch, canza su zuwa adin goge, kuma fry da wutsiya na yaduwa a kan man shafawa. Lokacin da wutsiyoyi suka juya launin ruwan hoda, sanya su a kan farantin. Na dabam, ajiye crushed albasa da tafarnuwa hakora. Ƙara shinkafa hatsi, da kuma minti daya daga baya kuma salin puree. Yayyafa shinkafa tare da sage kuma fara rarraba gwaiza, ladle bayan ladle, pouring na gaba ne kawai bayan cikakken sha na baya. A cikin shirye-shiryen ƙarshe don zuba a cikin kirim kuma ku zub da Parmesan, ku toshe kome tare da naman alade da kuma prawns.
Risotto da kabewa da naman alade
Sinadaran:
- naman alade - 45 g;
- leek - 115 g;
- tafarnuwa hakora - 2 guda;
- Zakaran - 135 g;
- shinkafa arborio - 1 abu;
- kaza mai kaza - 485 ml;
- kabewa puree - 120 g;
- grated parmesan - 55 g.
Shiri
Yankakken naman alade ya soya har sai ya fara da kuma sanya shi a kan takalma. A kan sauran kitsen, ajiye kayak, ƙara namomin kaza zuwa gare shi kuma bari danshi ta ƙafe. Bayan haka, ka hayayyafa da namomin kaza tare da tafarnuwa da kuma kara shinkafa. Hada abinda ke ciki na yi jita-jita tare da salin puree, sannan sai a fara zuwan broth, a hadewa kullum. Da zarar shinkafa ya yi laushi, haɗu da risotto tare da parmesan kuma ya yi hidima, yayyafa tare da crumbs of naman alade.
Risotto a Milan tare da kabewa da saffron
Sinadaran:
- purple albasa - 45 g;
- kabewa - 225 g;
- kabewa puree - 210 g;
- wani reshe na Rosemary;
- ruwan zãfi - 480 ml;
- marmari kayan lambu - 480 ml;
- Saffron - 1/4 tsp;
- man shanu - 15 g;
- grated Parmesan - dandana.
Shiri
Zuba saffron rabin kopin ruwan zãfi. Sara albasa da soya shi tare da guda na kabewa. Lokacin da albasa ya bayyana, ƙara Rosemary da shinkafa. Sanya dukkanin sinadaran tare, sannan kuma ƙara saffron tare da ruwa kuma ku zub da wani gilashin broth daga sama. Sau da yawa motsawa, zuba gilashin broth, to, gilashin ruwa, jiran hatsi don taushi. A cikin fina-finai, ƙara kabewa puree da grated cuku.