Indlela yokupheka i-spaghetti

Wonke umuntu uyazi i-spaghetti - enye yezinhlobo zama-pasta ase-Italy, ajwayelekile kuwo wonke umuntu emhlabeni, evamile futhi asetshenziselwa yonke indawo. With pasta Italy, ungakwazi ukulungiselela ezihlukahlukene izitsha okumnandi futhi okumnandi. Kodwa ukuze lezi zitsha zihlale zihlaba umxhwele futhi zihle kakhulu, udinga ukuba nolunye ulwazi mayelana nokulungisa kahle i- spaghetti .

Kubalulekile ukuqaphela ngokuhamba kwesikhathi izinga elanele lokulungiswa kokunamathisela ukuze kube lula, hhayi ukuphuza. Khumbula njalo bese ulandela umthetho oyinhloko wokupheka - qaphela ukulingana kwamanzi, pasta nosawoti. Isibonelo, ilitha lamanzi elilodwa liyadingeka ukufaka isipuni esisodwa sikasawoti kanye ne-100 g ye-spaghetti. Manje ake sithole ngokuningiliziwe ukuthi singalungisa kanjani i-pasta ngokufanele. Thela amalitha amathathu amanzi ashisayo egumbini elingaphansi, ulinde amanzi ukuba abibele futhi afafaze usawoti. Ngokushesha nje lapho amathumba amanzi aphinda aphonse ama-300 g we-spaghetti emanzini, aphelele, aphelelwe amandla. Zinciphise emanzini, ucindezela kancane, ukuze zigcwale ngokuphelele epanini. Faka kahle futhi upheke ngokuqhubekayo ngokwemiyalo ephaketheni. Thela amafutha omnqumo ku-spaghetti elungiselelwe noma engeza kancane okhilimu ukuze angabambi ndawonye. Hlanganisa futhi. Khonza i-pasta etafuleni nge-sauce oyikhonzile. Ngithemba ukuthi awunayo imibuzo emayelana nendlela yokwenza i-spaghetti.

Futhi yikuphi ukunamathisela ngokuvamile? I-spaghetti yisisekelo sezitsha eziningi zase-Italy. Ukuhluka kwazo kuyamangaza - i-spaghetti e-Neapolitan, e-Bolognese, nebhotela negalikhi, ne- pesto sauce. Futhi akuzona zonke izinhlobo zephasika.

I-spaghetti yangempela yase-Italy ibukeka kanje: esigabeni nxazonke futhi ngobude obuqinile - 30-40 cm. I-spaghettini iyin spaghetti enesibindi, futhi i-spaghetti yimbi kakhulu okuthiwa i-spaghettoni.

Lungisa i-spaghetti emanzini nakufulawa wekolweni. Bomile futhi bahlanzekile. Ama-dryer agcinwa isikhathi eside, futhi izindleko zabo ziyabiza kakhulu. Kodwa noma yikuphi isi-Italian ikhetha i-spaghetti entsha.

Ngithanda ngempela i-spaghetti. Ngaphambi, ngangingazi kanjani ukupheka kahle i- spaghetti. Iresiphi yokupheka ilula ngempela. Okokuqala, pheka i-pasta (indlela yokulungisa i-spaghetti esiyifunde ekuqaleni). Ikakhulukazi ngangiyithanda i-spaghetti ngegalikhi ne-dill. Lokhu kulula ukulungisa isidlo, i-spaghetti iphenduka iphunga elimnandi futhi liyakuthanda okubabayo. Ngakho-ke, nansi iresiphi: pheka i-spaghetti ngendlela echazwe ngenhla, bese uyibeka epuleti. Esikhathini sokushisa amafutha epanini amafutha omifino amancane. Ephasini elitshisayo elisha, philisa imifino echotshoziwe ye-dill, i-parsley ne-garlic egayiwe (i-pair of denticles). Hlanganisa kahle futhi uzinike ngosawoti, umquba ophansi kanye nezipuni ezimbili zamanzi kalamula. Ngomzuzu ubeke imifino uphinde ususe epulazini. Engeza i-sauce enambitheka enqoleni, phakamisa kahle uphinde ufafaze nge-Parmesan.

Uma uthanda izidlo zasolwandle, ngikukwazisa ukuba ulungiselele i-pasta e-vinu neu-tuna . Ukulungiselela i-spaghetti ngeke kuthathe isikhathi sakho. Uzodinga: 500 g we-spaghetti, i-200 g ye-tuna fillet, i-30 g yebhotela, i-anchovies e-4, imifino ehlukahlukene, i-sage, i-100 ml yewayini elimhlophe letafula, izipuni ezimbili zamanzi kalamula, usawoti nezinongo. Fry the anchovies kanye nezicucu ze-tuna epanini elitshisayo elishisayo, inkathi ngamapulisi omhlabathi kanye nosawoti, engeza imifino, iwayini ne-sage. Ukuze ulungele ngokugcwele, cwilisa izilwane zasolwandle ngokushisa okuphansi. Emaminithi ambalwa ngaphambi kokulungela, uthele ijusi lemon bese wengeza ibhotela. Pheka i-pasta. Lungisa i-pasta nge-sauce zasolwandle bese uhlanganise konke kahle. Khonza ngamakhambi aqoshiwe.

Ngakho manje uyakwazi ukwenza i-spaghetti. Ukupheka nsuku zonke: abazitholi, ikakhulukazi amasoso manje ahlukahlukene kakhulu. Ngempela, ku-sauce konke kuyindaba: uma une-sauce ngamanothi noma amajikijolo nezithelo, i-pasta yakho iyoba yi-dessert, futhi njengesitya esikhulu sizokwenza uma usebenza ngenhlanzi, inyama noma imifino.

Bon appetit!