I-Italian pesto i-sauce yindlela engcono kakhulu kwi-ketchup kunye ne-mayonnaise. Kulula ukulungiselela i-Pesto sauce idibene kunye nenyama, izitya zentlanzi kunye nealadi. I-classic version ye-Pesto sauce luhlobo lwesiseko, apho ungongeza khona izithako ezahlukeneyo kuxhomekeke kwisiphi isidlo esiza kukhonza.
I-Pesto sauce inembali yakudala. Ukuqala kokukhankanywa kwalo kubhekisela kumaxesha oBukumkani baseRoma, kwaye ngekhulu leshumi elinesithoba i-Pesto sauce yaba yidlo yendabuko yaseNtaliyane. Ilizwe lakhe lizixeko zaseGenoa, apho namhlanje le sauce ikulungele yonke indawo. Ukusetyenziswa kwe-Pesto sauce e-Italy kuninzi kakhulu, kodwa kaninzi kunokubonakala kubandakanywa ne-pasta okanye i-pasta. Kwamanje iItali, i-pasta kunye ne-spaghetti kunye ne-Pesto sauce zibhekwa njengesitya esiqhelekileyo.
Kwinguqu ye-classic ye-Pesto sauce, i-marble mortar kunye ne-pestle yokhuni isetyenziselwa ukuxuba izithako. Igama lomphunga we-Pesto livela kwisenzi sesiTaliyane esithi "pestare", oku kuthetha "ukuxubha, ukuxuba". Abapheki banamhlanje badla ngokungawutyesheli esi siko kwaye basebenzise i-blender.
I-Recipe yokulungiselela i-Pesto sauce yeklasi
Izithako:
- 20 amagremu esitsha esitsha;
- Ii-clove garlic;
- 4 izipuni zepineji imbewu;
- 150 ml yeoli yeoli;
- 50 grams yePecorino ushizi;
- ityuwa kunye nepelepele ukula.
Ukulungiselela
I-basil, igalikhi, imbewu yepine kunye neoli yeoli, kufuneka ixutywe kwaye ibe ngumhlaba kude kube lula. Kwimilinganiselo efunyenweyo kuyimfuneko yokongeza ityuwa kunye nepelepi. Emva komsila kufuneka wongezwe ushizi, udibanise yonke into kwaye usebenze ngesitya esilungisiwe kusengaphambili.
Imbewu yephayini kunye ne-Pecorino ushizi yindoda ebiza kakhulu, engathengiswa kuyo yonke ivenkile. Ngenxa yoko, kwiindlela ezininzi zokupheka kweeproto ze-Pesto, imbewu yepine ithathelwa indawo ye-cashew nut, kunye ne-Pecorino ushizi. Ngokuqhelekileyo, i-Parmesan ushizi isetyenziselwa ukwenza i-sauce. Ngokuqhelekileyo ithathelwe indawo kunye neoli yeoli yomnquma. Kule meko, i-sauce eyiphumela iphela nje ifana nePerto yangempela. Ukufana okuphambili kunye neyokuqala kulubala obomvu we-sauce. Nangona kunjalo, zonke ezi zikhetho ziyingozi kwaye zidibene kunye neendidi ezahlukeneyo.
Uyidla ntoni iPerto?
I-Pesto sauce ingazaliswa ngeendidi ezahlukahlukeneyo. Ukongeza kwi-pasta, i-sauce ingasetyenziselwa ukulungiselela izitya ezilandelayo:
- intlanzi kunye nePerto sauce. Iifomthi ze-Salmon okanye i-cod kufuneka ifakwe nge-Pesto sauce kwaye ibhaka kwi-oven uze upheke. Intlanzi iyajika ibe yinto enqabileyo kwaye ngexesha elifanayo lincinci kakhulu ukunambitha;
- i-pizza kunye ne-Pesto sauce. I-Pesto sauce igqithise ngokupheleleyo indawo yemveli ye-pizza ye-tomato;
- imifuno enePerto sauce. Imifuno, ebhaka ehovini okanye ephekwe kwi-grill, kufuneka inikwe i-Pesto sauce ngokutsha;
- isaladi ne-Pesto sauce. I-Pesto sauce ingazaliswa nayiphi na isaladi endaweni ye-mayonnaise okanye i-oyile yemifuno;
- inyama kunye ne-Pesto sauce. I-sauce igcwalisa ngokugqibeleleyo inyama ebisiweyo kunye neyobhaka. Kwakhona, ingasetyenziselwa njenge-marinade yokutya.
I-Macaroni kunye ne-Pesto sauce yindlela elula yokuguqula isitya esiqhelekileyo sibe yinto ebonakalayo yobugcisa. I-sauce ineza i-piquancy kunye ne-flavour engavamile. Kulabo abangenawo ixesha lokulungiselela i-Pesto sauce, kukho ithuba lokuthenga i-sauce esilungele kwisitolo. Ithengiswa kwiimbiza ezincinci, kodwa, ngelishwa, ine-flavour egciniweyo engaphantsi kunokuba ilungiswe ngokutsha.
Kukholelwa ukuba yayibulela kwi-Pesto sauce yokuba i-pasta kunye ne-spaghetti yayiyidlo eyintandokazi yamaNtaliyane.