I-anchovy sauce yongezwa ngokufanelekileyo kwimifuno eyahlukeneyo, kwaye ngakumbi ukuloba izitya. Yilungiselelwe ngokukhawuleza kwaye ngokukhawuleza, kwaye ivela ngokumnandi kwaye ilungile. Nangona kunjalo, ukuze uguqule isitya esiqhelekileyo seentlanzi sibe yinto ephilileyo yokutya, kufuneka ukhumbule ukuba intlanzi iyancipha, i-sauces kufuneka ibe nzima kwaye ibe nzima. Ngoko, makhe siqwalasele kunye neendlela ezimbalwa zokupheka iisukisi ezivela kuma-anchovies.
I-Sauce kwi-pasta ene-anchovies
Izithako:
- i-cream e-fat-fat-1.5;
- ii-anchovies ezikwimveliso - 50 g;
- ibhotela - 2 tsp.
- iziqholo;
- igalikhi - 2 cloves.
Ukulungiselela
I-Cream efudumele epanini elingaphantsi komhlaba kwaye upheke malunga nemizuzu engama-5, ukuvuselela ngezihlandlo. I-Anchovies zomile ngokusebenzisa ithawula yempuphu kwaye zenziwe zibe ziincinci. I-garlic ihlambulukileyo kwaye ifakwe kumacinco. I-bhotela ye-Cream emlilweni omncinci, yongeza ii-anchovies ezichotshoziweyo ngegalikhi kwaye upheke malunga nemizuzu engama-1. Emva koko, uthele kancane kwi-cream, udibanise kakuhle uze ususe ubunzima bomlilo. Yongeza ityuwa kunye nepeleyi ukuze uzonambitha uze ukhonze i- sauce ekulungele i-pasta .
I-Sauce "Caesar" kunye nama-anchovies
Izithako:
- i-filcho ye-anchovy - ii-4 ii-pcs.;
- i-yolk yeqanda - iziqwenga ezimbini;
- igalikhi - i-cloves 3;
- i-lemon - i-1 piece;
- iziqholo;
- ushizi nzima - 50 g;
- ioli yomnquma - 1 into;
- iviniga balsamic - 2 tsp.
- isardard dijon - 1 tbsp. isipuni.
Ukulungiselela
Sithatha isitya esingqongqo, sifaka i-anchovies kuyo kwaye sincedwa ngecala elingasemva kwe-spoon sibafaka kwi-pasty state. Emva koko faka i-garlic edibeneyo kunye ne-garlic encindiweyo ngokusebenzisa umshicileli, faka isardadi uze uyifake ijusi kwi-lemon. Emva koko, uthele kwiviniga encinci ye-balsam kwaye, usebenzisa i-whisk, whisk konke uze ufumane ubunzima obufanayo.
Ukuqhubela phambili, kwincinci elincinci sizisa ioli kwaye siqhubeke siphunga yonke into nge-whisk. Ioli e-Olive ayifanele iveliswe yonke kanye, kodwa ngokuthe ngcembe, kwiincinci ezincinci: kuqala inxalenye yongezwa, ixutywe ukuba ifane, njl njl. de kube kufuneke ukufunyaniswa. Ekugqibeleni, ixesha le-sauce eneziqholo, faka ushizi ogayiweyo, udibanise uze usethe imizuzu engama-30 efrijini. Emva kokupholisa, ixesha kunye noSesari isaladi, xuba kakuhle kwaye usebenzise isitya kwisitafile.
I-Sauce ene-anchovies kunye ne-capers
Izithako:
- ii-anchovies ezinamathanga - 100 g;
- capers - 1,5 tbsp. iipuni;
- ioli yohlaza - 60 ml;
- iziqholo;
- igalikhi - 1 clove;
- i-bulb - 1 piece;
- iitamatisi kwijusi yayo-1 ibhodlo;
- i-pepper - 20 g;
- imifino yedill;
- iminqumo ngaphandle kwemigodi - 150 g.
Ukulungiselela
Ngoko, ii-anchovies ezinamathanga kunye ne-capers zinqunywe zibe ziincinci kwaye zifakwe kwioli yezolimo. I-anyanisi kunye negalikhi zihlambulukileyo, zihlanjwe kwaye zongezwa kwi-anchovies. Zonke ezidibeneyo, ziphose i-pepper, i-spice, iifriji zase-Italy kunye ne-stew imizuzu eyi-10 ngomlilo obuthathaka. Emva koko faka iitamatisi kunye nejusi, ufafaze i-dill echasiweyo, udibanise imifuno ibekwe emacongeni kwaye ucime enye imizuzu 3-4 uze ulungele.
I-Sauce esuka kuma-anchovies eneemifuno
Izithako:
- baguette;
- igalikhi - ii-cloves 2;
- shallots;
- ii-anchovies ezinamathanga - 100 g;
- ioli ye-anchovy;
- iziqholo;
- iminquma - amaqhekeza amahlanu;
- israsi kunye neeqathi - ngokufakela.
Ukulungiselela
I-Baguette iyanqunyulwa zibe ziincinci ezincinci, zibeke iphepha lokubhaka uze ubhaka ehovini imizuzu engama-6, ubeke ubushushu ukuya kuma-degrees ayi-180. Musa ukuchitha ixesha ngaphandle, sihlambulule igalikhi kunye ne-shallots. Emva koko bahlanjululwa, baxutywe baze bafakwe kwisitya se-blender. Sifaka kwiimifuno ezinamaqabunga ezinama-anchovies, iolives ethengiswayo kunye neparsley.
Thela i-anchovy kunye neoli yeoli kunye nokuchoboza yonke into ngejubane eliphezulu kuze kube yindawo yokunamathisela. Ubuninzi beetyuwa, umpompo ukuba unambitha, ufake i-sauce engxenyeni kwaye uyisebenze etafileni ngeenqathe, isitiyi kunye ne-baguette.