Pasitala ndi tchizi (kapena, monga tikunena, pasta ndi tchizi) - mbale yothirira pakamwa kwambiri. Pasitala wokoma ndi tchizi, monga lamulo, amakondedwa ndi akulu ndi ana. Inde, anthu omwe amayamba kuchepa, komanso omwe amayamikira chiwerengero chawo chochepa, sayenera kutengedwera ndi mbale iyi, ndi bwino kudya pasitala ndi tchizi m'mawa ndikuyang'anitsitsa kuchuluka kwa mafuta omwe amadya. Njira imodzi yotumikira ikhoza kukhala ndi kcal 450.
Kuphika bwino
Kodi kuphika pasitala ndi tchizi molondola? Choyamba muyenera kusankha pasitala yabwino mu sitolo. Pakali pano, malonda amalonda amatipatsa mitundu yosiyanasiyana ya pasitala ya sukulu zosiyanasiyana ndi khalidwe. Kodi mungasankhe bwanji zabwino? Choyamba, maonekedwewo, komanso kachiwiri, malembawo ayenera kulembedwa kuti: "Zopangidwa ndizochokera ku mitundu yolimba ya tirigu," kapena "gulu A". Kusankha kwa tchizi kumadalira pa zokonda za munthu aliyense. Mwachitsanzo, mungathe kukonza chakudya chokoma kwambiri - pasitala ndi tchizi buluu (Roquefort, Camembert, Gorgonzola, Cambocola, Dorblu ndi ena) kapena ngakhale kuphika macaroni ndi tchizi losungunuka .
Cook pasta
Macaroni (ya mtundu uliwonse) ayenera kuphikidwa bwino, ndiko kuti, kuikidwa m'madzi otentha ndi owiritsa kudziko la aldente (mungamasulire monga "mano," ital.). Tidzafotokozera, ngati phukusi likunena kuti "kuphika kwa mphindi zisanu ndi zisanu ndi zisanu ndi zisanu", ndiye kuti wiritsani mphindi 5-8, osakhalanso. Pambuyo pake, pasitala imaponyedwa kubwalo la colander ndipo, pamene madzi amata, imathamanga pamatumba ndi nyengo. Ubwino, pasitala yoyenera bwino sifunikira kusamba. Tsopano iwo akhoza kuyika katsulo kakang'ono ka iwo kapena kuwonjezera msuzi (mwachitsanzo, "Béchamel" kapena msuzi wina wosakhala ndi tomato ndi kukoma kosalowerera). Ndizogwirizana zogwiritsidwa ntchito pogwiritsa ntchito masupu ochokera ku maolivi. Kenaka, phalali limadulidwa kwambiri ndi tchizi tagazi, wosakaniza ndi - akhoza kutumikiridwa patebulo. Masamba angapo a masamba atsopano (basil, rosemary, parsley, coriander) adzawathandiza bwino kwambiri chakudya, chabwino, ndithudi, mkate sayenera kutumikiridwa.
Tchizi sichikuchitika mochuluka
Posachedwapa, chophimba cha "pasita anayi" tchizi, chomwe chimakonda kwambiri ku Italy, ndi chotchuka kwambiri. Adzayamikiridwa ndi iwo omwe sadya nyama ya zamoyo, koma samatsutsa kugwiritsa ntchito mankhwala osiyanasiyana a mkaka. Mu njirayi, ndi bwino kugwiritsa ntchito pasitala (pasta yaying'ono yofanana ndi nthenga za mapaipi ndi mamita osachepera 10 mm ndi kutalika kwa 40mm ndi mizere yozungulira), ngakhale kuti izi sizongopeka.
Zosakaniza:
- 300 g pennerigate (kapena phala lina lalifupi ndi grooves);
- 50 g wa Fontina tchizi;
- 50 g wa Gorgonzola tchizi;
- 50 g ya Stracchino tchizi (stracchino-white soft alpine tchizi);
- 1-2 supuni ya grated Parmesan tchizi;
- gramu ya mafuta 10-20;
- Supuni 5-8 za mkaka;
- tsabola wakuda;
- masamba angapo a basil.
Kukonzekera
Wiritsani mu supu ya 3 malita a madzi mchere pang'ono. Timatsitsa mankhwala a penti m'madzi otentha, osakanikirana ndi spatula ndi kuphika mpaka aldente (werengani nthawi yochuluka yophika pa phukusi ndikugawa chiwerengerochi ndi 2, mwachitsanzo, 15: 2 = 7.5).
Kuphika msuzi
Pamene pasitala imaswedwa, timadzi ta tizilombo tomwe timagwiritsa ntchito (kupatula Parmesan) timadulidwa mu tiyi ting'onoting'ono.
Kutenga mbale
Chophika chopangidwa chokonzekera chatayidwa mu colander, kufalikira pa mbale, mochuluka kutsanulira yophika tchizi msuzi ndikuwaza ndi mwatsopano pansi tsabola wakuda. Onjezerani grated "Parmesan", sakanizani ndi kukongoletsa ndi masamba. Timatumikira mwamsanga ndi vinyo wowala wonyezimira. Mukhozadi kuyesa zinyama zapakhomo.