Isipinatshi kunye ne-ricotta tart: intlama eyenziwe ngokwabo

Nangona ndihlala ndikhuthaza ukuba nephepha elifutshane okanye i-puff pastry kwifriji, namhlanje ndigqibe kwelokuba ndiyenze intlama yale khekhe. Ubuqhetseba bukhona Amanzi que kubanda kakhulu nangaphakathi sukuguqa kakhulu. Ukongeza, amanqatha esiwadibanisayo ioli yeoli, esongeza ngayo ibhonasi yezempilo. Iresiphi yantlandlolo inesipinatshi kodwa Ngaba unokucinga ngomnye imifuno onokuwubeka? Umbuzo wam ngowokuba singayitshintsha i-ricotta itshizi yesonka samasi ukusuka eBurgos, naziphi na izimvo?

Izithako zentlama: I-250 g yomgubo, itispuni e-1 yetyuwa, ½ itispuni yethyme ecoliweyo, i-60 ml yeoyile yomnquma, i-120 ml yamanzi abandayo. Stuffed: I-500 g yetshizi ye-ricotta, i-250 g yesipinatshi esitsha, i-anyanisi encinci encinci, ii-clove ezi-1 zegalikhi, amacephe ama-2 eoyile yomnquma, amaqanda ama-2, amacephe ayi-3 eshizi egalelwe iParmesan, ityuwa, ipepile.

Ukulungiselela: Sidibanisa umgubo, ityuwa, i-thyme kwisitya kwaye siyibeke kwikhawuntara. Songeza ioyile yomnquma kunye namanzi. Siguqa imizuzwana embalwa, ukwenza ibhola; Isongele ngesongelo seplastiki kunye nefriji ngeyure enye.

Kwelinye icala, sishisa i-oveni ukuya kwi-190 º C. Qengqa intlama kwindawo engenampuphu (siya kuzama ukusebenza ngokukhawuleza ukuthintela ukuba inhlama ingabi nzima). Silungelelanisa ngononophelo ukungunda okususwayo okususwe kakuhle, kufakwe kakuhle iphepha lokubhaka. Gweba intlama engaphezulu kwimiphetho, gxobhoza umphezulu kunye namacala ngemfoloko, kwaye ubhake imizuzu eli-10 (ndihlala ndibeka ubunzima kuyo, ezinye iinkukhu ezomileyo endizigcina amaxesha ngamaxesha, nangona le ntlama ingavuki kakhulu).

Ukuzalisa, coca i-anyanisi kunye negalikhi kwaye usike epanini ngeoyile kude kube yithenda. Ixesha kunye neetyuwa kunye nepepper. Susa kwaye ulahle iziqu ezinzima zesipinatshi. Sihlamba amagqabi kwaye siwapheke ngembiza egutyungelwe ngamanzi abilayo ade athambe, imizuzu emi-2-3. Ukucoca kwi-colander kwaye uhlambe ngamanzi abandayo. Ukucoca kakuhle kwaye ubakhame. Yongeza isipinatshi kwi-anyanisi kunye negalikhi kunye nemizuzu emi-5 ngaphezulu.

Kwisitya esikhulu, xuba i-ricotta cheese kunye namaqanda, ityuwa encinci, ipepile kunye netshizi yeParmesan. Yongeza umxube wesipinatshi kumxube we-ricotta, uxube kakuhle. Sigalela le cream phezu kwentlama esele iphekiwe. Bhaka ngo-200ºC imizuzu engama-30.

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  1. Uxanduva lwedatha: UMiguel Ángel Gatón
  2. Injongo yedatha: Ulawulo lwe-SPAM, ulawulo lwezimvo.
  3. Umthetho: Imvume yakho
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