(48 iivoti)
Ukulayisha ...
Siza kulungiselela i ngeenxa zonke ngezithako ezimbalwa kakhulu. Ukongeza kwinyama, abalinganiswa abaphambili baya kuba yi-anyanisi kunye newayini ebomvu.
Siyisebenzisile kunye nabanye iichips kodwa ihamba kakuhle nerayisi emhlophe okanye nge amazambane abhuciwe.
Musa ukoyika ukubeka itswele kangako kuba isebenza kakuhle kolu hlobo lwenyama. Kwaye i iwayini? Sukuba nexhala kuba utywala bumphunga kwaye sinokunika esi sitya kubantwana ngoxolo olupheleleyo lwengqondo.
Ingulube ejikelezayo ene-anyanisi isosi kunye newayini ebomvu
Iresiphi yesiko eyenziwayo yodwa.
- ascen jimenez
- Ikhitshi: ngokunyanisekileyo
- Uhlobo lweRipeipe: inyama
- Iikhalori: 450
- Iinkonzo: 6
- Ixesha lokulungiselela:
- Ixesha lokupheka:
- Ixesha elipheleleyo:
Izithako
- 1 ngeenxa zonke malunga ne-900 gram
- 3 ezinkulu okanye ezi-4 amatswele amancinci
- 1/2 iglasi yewayini ebomvu
- Sal
- Ipelepele
- Umhluzi wenyama (okanye imifuno okanye namanzi)
Kwaye:
- Iitapile ezinkulu ezi-4
- Ioli yomnquma
- Sal
Ukulungiselela
Ixesha lenyama.
Sitshisa i-oyile kwi-cocotte yethu. Xa kushushu siyibeka inyama siyitywine, siyijike ukuze ibe mdaka kakuhle.
Siyisika i-anyanisi kwaye siyifake epanini.
Songeza ityuwa encinci kwaye siyisonge malunga nemizuzu eli-10.
Sihlamba yonke into kwiwayini ebomvu.
Sivumela iwayini ibe ngumphunga imizuzu embalwa.
Emva kwemizuzu yokupheka sibeka isiciko kwaye masiyipheke malunga nemizuzu engama-30.
Emva kwesiqingatha seyure siza kongeza umhluzi omncinci (okanye namanzi) ukuba sikubona kufanelekile.
Malunga nemizuzu engama-45 okanye iyure e-1, phezu kobushushu obuphantsi, siyakube silungile.
Singalisebenzisa eli xesha ukukroba kunye nokusika iitapile.
Emva koko siya kuziqhotsa ngeoli eninzi.
Xa sizikhupha sasizibeka kwiphepha lasekhitshini.
Xa inyama yenziwe, kuya kufuneka sidlulise isosi yethu yetswele kwi-masher. Olunye ukhetho kukulusebenzisa kunye nomxube.
Inyama siyinqunqe ibe zizilayi kwaye siyiphake ngesosi yayo kunye neetapile eziqhotsiweyo.
Iinkcukacha ezithe xaxe - Iitapile ezicujiweyo kunye neParmesan