KAYANA
1 barkono ja
150 ml kayan lambu broth
2 tsp. Ajvar manna
100 ml na cream
gishiri, barkono, nutmeg
75g man shanu gaba daya
100 g polenta
100 g grated cuku Parmesan
2 kwai gwaiduwa
1 karamin leki
SHIRI
1.
Cire tsaba daga barkono, yanka shi, da kuma sauté a cikin 2 tbsp. man zaitun mai zafi. Ƙara broth, manna Ajvar da kirim, kuma dafa komai na kimanin minti 15 akan matsakaicin zafi. Pure, kakar da gishiri, da kuma zuba a cikin STAUB baking tasa.
2.
Ki zuba 250ml na ruwa da gishiri, barkono da nutmeg, ƙara 50g na man shanu, kuma kawo zuwa tafasa. Sa'an nan kuma ƙara polenta, rufe kuma dafa duk abin da ke kan zafi mai zafi na kimanin minti 8. Ɗauki kwanon rufi daga wuta, ƙara rabin cakulan Parmesan (50g) da kwai gwaiduwa a cikin polenta. Bari ya huce sannan a yi Gnocchi ta amfani da 2 tbsp.
3.
Pre-zafi tanda zuwa 200 ° C. A wanke leken, a yanka kanana kuma a daka a cikin kwanon rufi a cikin sauran man shanu (25g). Sa'an nan kuma yada a cikin kwanon burodi tare da polenta Gnocchi, a saman barkono miya. Yayyafa sauran cakulan Parmesan (50g) akan komai kuma a gasa komai a cikin tanda mai zafi a matakin ƙasa na kimanin minti 25-30.
Lokacin aikawa: Afrilu-09-2020
