Ngokuqhelekileyo, i -lasagna yangempela yesi-Italian lasagna iphekwe nge-Béchamel sauce, nangona ezinye iindlela zinokwenzeka (kodwa ufuna ukuphoxisa abalandeli be-mayonnaise: kunye nale megapool eyaziwayo ezweni lethu, umkhiqizo awupheki nhlobo).
I sauce
Kukho ezimbini iinguqulelo eziphambili zomsuka we-Béchamel sauce, ungatsho ngokuqinisekileyo ukuba yenziwe ngexesha lolawulo lukaLouis XIV eVersailles. Ibonisa ukutya okuphezulu kweYurophu. Okwangoku, kukho ukuhlukahluka kwe-Béchamel sauce kunye nokudibanisa izithako ezahlukahlukeneyo ezidala uluhlu olubanzi lwevumbavishini.
I-Sauce "iBéchamel" ilungiselelwe ngesibisi (okanye ukhilimu). Kwakhona kubandakanya ezinye iziqholo zomhlaba owomileyo, umgubo wengqolowa kunye namafutha (oko kuthiwa "ro" (roux, fr.) Ukuxutywa ngohlobo lwebhotela okanye iifama zezilwanyana, inkukhu okanye ingulube). I-Béchamel sauce ingaba isiseko sezinye i-sauces, izitya ezininzi zaseYurophu, kuquka i-lasagna, zilungiswe nayo.
Kufuneka kuqatshelwe ukuba ukulungiselela i-Béchamel sauce ye-lasagna akuyona into elula, kodwa kufuna ukuqwalaselwa kunye nomzamo. Landela iresiphi yethu nayo yonke into iya kuhamba kakuhle.
I-Recipe ye-Béchamel ye-classic sauce ye lasagna
Izithako:
- Umxube we-milk medium medium fat - 200-250 ml (ungasebenzisa umxube wobisi kunye nomhluzi onamandla onamandla kwi-1: 1 ratio);
- ibhotela yemvelo - 20 g;
- Umgubo wengqolowa ophezulu-1 - 2 tbsp. iipuni;
- ityuwa.
Ukulungiselela
Siya kunyibilika ibhotela epanini kwaye ngokukhawuleza siyithulule umgubo ongaphantsi apho, uvuselela rhoqo. Xa umxube ufumana i-golden hue ephosakeleyo, uthele kancane kancane inqabileyo yobisi (okanye umxube wobisi nomhluzi). Unokwenza okunye: okokuqala gcina umgubo kwipuphu elomileyo kumbala ococekileyo ukhilimu, ugqugquzela nge-spatula, uze ungeze ibhotela, ugxininise kwaye ungeze ubisi.
Sizisa i-sauce kwisibilini esingabonakaliyo, sivuselela rhoqo. I-sally encinci kwaye ixutywe ngeziqholo (ngokuqhelekileyo yindawo yomhlaba kunye nompompo omnyama okanye omhlophe). Ukufudumala iminyaka emi-3-5. Kungcono ukubeka i-pan ye-sauté kwindawo yokuhlamba amanzi kunye ne-proto le sauce imizuzu eyi-15-20.
Emva koko unokuhlaziya nokuguqula i-sauce, ukongeza ezinye izithako (umzekelo, i-1-2 tablespoons ekhanyayo i-vermouth okanye i-cognac - inambatho iya kucocwa kakhulu).
Uhlobo oluthile lokupheka i-lasagna "i-Bolognese" kunye ne "Beshamel" isiphunga.
Kule meko, siyaqhubeka ngale ndlela: silungiselela ngokwahlukileyo i-sauce yeBéchamel (ngokubhekiselele kwi-recipe echazwe ngasentla) kunye ne-sauce inyama "i-Bolognese" ngokuhlukileyo.
I-Bolognese sauce
Izithako:
- yenkomo yenkomo yengulube (1: 1) ephakathi okanye egacekileyo-600-800 g;
- i-anyanisi - 1-2 amaqhosha.;
- ubomvu obunzima obomvu - 300-400 g;
- igalikhi - ii-cloves 2;
- pepper ebomvu.
Ukulungiselela
I-anyanisi ye-anyanisi ecocekileyo kuze kube yilapho i-golden hue, bese wongeza inkomo yenkomo yengulube kunye nefry kwimitha engama-8 ukuya ku-12, ivuselela. Emva koko faka utamatisi ocosiweyo kunye ne-blanch kwixinzelelo olufunayo. Ixesha kunye ne-garlic eqoshiwe kunye nepilisi ebomvu ebomvu.
Kwifomu yokugcoba sisasaza amaphepha e-lasagna. I-sauce inyama enomdla "I-Bolognese" ifake amaqabunga enhlama ye-lasagna. Phezulu nge-sauce yamanzi "Beshamel." Ukuzaliswa akufanele kube ngamanzi, ngokuqhelekileyo i-ricotta yongezwa kuyo. Phinda ubala. Uluhlu oluphezulu lube ngumgca wenhlama. Thela i-sauce "iBéchamel" kwaye ubhaka ehovini imizuzu engama-30.
Ukulungele i-lasagne efafazwe ngumbumba otyumkileyo we-basil kunye ne-parmesan egayiweyo. Kancinci kancinci, unqumle kwiziqephu, ubeke phezu kwamacwecwe uze usebenze kwitafile.
Kulo lasagna unokwenza iwayini elibomvu iitheyibhile.