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Wahi a nā archaeologists, ua hoʻomaka ka tī i ka wā Neolithic, ke ʻike lākou i ka waiwai o ka waiū e wili ai i kahi mahana mahana. I Helene kahiko, he mea maʻamau ka hana ʻana i ka tī, a ma Homys Odyssey hiki iā ʻoe ke heluhelu kikoʻī i ka hoʻomoʻa ʻana o ka cyclops Polyphemus i ka tī. Ua mākaukau loa ka poʻe Roma kahiko i kēia ʻoihana, ka mea i mahalo nui i ka tī o ka "mahina". ʻO nā ipo Roma, e wehewehe nei i ka nani o ka lede puʻuwai, i hoʻohālikelike ʻia me kēia ʻano tī.
I kēia manawa he huahana makemake nui ʻia ka tī i nā ʻāina āpau, hoʻomākaukau ʻia nā ipu a me nā meaʻai māmā nui mai ia mea. Hāʻawi mākou iā ʻoe i nā meaʻai no nā salakeke me ka tī e hoʻonaninani i kāu pākaukau a e ʻoluʻolu i kāu poʻe aloha.
Kāwili palaʻai
ʻO ka paukena ka hua nui loa o ka honua, a ʻo 200 wale nō ka mea e ʻai ai i waena o 800 mau ʻano. ʻAʻole wale nā ipu melemele, ʻalani a me nā ʻōmaʻomaʻo e ulu, akā keʻokeʻo a ʻeleʻele hoʻi, ʻike ʻia a me nā kaha onionio. Hoʻohui kupaianaha ʻia ka paukena i hoʻomoʻa ʻia me ka tī paʻakikī, no laila makemake nui ʻia kā lākou hui pū ʻana i nā salakeke. A inā ʻoe e hoʻohui i ka arugula i ka pā, kahi ʻono kikoʻī ma muli o ka ʻaila sinapi, lilo ka meaʻai māmā i mea hana culinary maoli!
No ka salakeke, pono ʻoe:
- kaʻuala ʻalani ʻoluʻolu - 300 g
- nā tīhi paʻakikī - 150 g
- spinach - 50 g
- arugula - 50 g
- sesame - 1 tbsp. l.
- ʻaila ʻoliva-e ʻono
- ka paʻakai a me ka pepa ʻeleʻele - e ʻono
E ʻokiʻoki i ka palaʻai i mau ʻāpana, kāpīpī iā ia me ka aila ʻoliva a hoʻomoʻa i ka umu no ka hapalua hola i ka mahana o 180-200 ° C. Eʻoki i ka tīhi i loko o nā pā lahilahi. E kau i ka milo holoi a me nā lau arugula i loko o ka pā, e kau i nā ʻāpana o kaʻuala a me ka tī ma luna, e ninini i ka aila ʻoliva, ka paʻakai, ka pepa a kāpīpī i nā ʻanoʻano sesame ʻO kahi salakeke nani me ka tī paʻakikī e hoʻohanohano i ka papa ʻaina ʻoliʻoli a e lilo ia i mea hoʻohui maikaʻi i ka ʻaina awakea a i ʻole ka ʻaina awakea.
Meaʻai māmā me ka tī kao
ʻAʻole lawe ʻia ka sāleta ʻono liʻiliʻi me ka tī kao, waiwai i nā koʻohune lactic acid. Hoʻohui ʻia, ʻai koke ʻia kēia tī a ʻaʻole kumu o nā maʻi āpau. E hoʻāʻo e hana i kahi salakeke me nā lauʻai a me ka waiū mai ka waiū o ke kao, me ka hoʻohui ʻana i nā pipi, beetroot a me ka spinach waiwai i nā amino acid iā ia.
No kahi meaʻai māmā a me ka mea ʻono, pono ʻoe i nā mea hoʻohui aʻe:
- maloʻo-50 g
- liʻiliʻi beetroot - 2 pcs.
- paila kao palupalu - 100 g
- spinach - 50 g
No ka refueling:
- ʻaila ʻoliva-e ʻono
- nā mea kanu i ʻike ʻia - e ʻono
- kālika - 2 cloves
- ka paʻakai a me ka pepa ʻeleʻele - e ʻono
Hoʻopiha i nā pīpī me ka wai anuanu a waiho no 8-12 mau hola, a laila kuke iā ia no hoʻokahi hola ma kahi wela wela. E hoʻolapalapa i ka beetroot ma mua, akā ʻoi aku ka maikaʻi e hoʻomoʻa ia i loko o ka pepa i mea e ʻoi aku ai ke ʻano o ka ʻono o ka mea kanu. E hoʻomaʻalili i nā pīpī i hoʻopau ʻia, holoi i ka milo, a ʻokiʻoki i ka beetroot a me ka tī kao i loko o nā cubes. Hoʻohui i nā mea kanu o Provence, paʻakai, pepa a kālika ʻia i kahi kālika o ka aila ʻoliva. Hoʻohui i nā mea hana āpau, ninini i nā ʻaʻa ʻaala ma luna a lawelawe i kēia nani ma ka papa.
ʻO ka huaʻai momona a me ka waiūpaʻa
ʻO nā salakea mea kanu ka mea mua i hoʻomākaukau ʻia e ka poʻe Roma, a ʻo ka mea i manaʻo me ka hoʻohuihui ʻana i nā hua me ka lole ʻono, hāmau ka moʻolelo. I kekahi hihia, mahalo i kēia kuke, loaʻa iā mākou nā mea momona momona, ʻono a olakino hoʻi. Kūpono ka salakea hua a me ka tī no ka ʻaina kakahiaka a me kahi meaʻai māmā, no ka mea ʻaʻole māmā wale ia, akā hōʻoluʻolu hoʻi, a me ka kuke ʻana he leʻaleʻa maoli ia.
E hoʻomākaukau i kēia mau huahana:
- ka waiū ʻaila a i ʻole ka waiū unsalted - 60 g
- nā hua waina ʻulaʻula - 50 g
- ʻāpala ʻono - 1 pc.
- walnut - 30 g
- he lau lau lettuce
No ka refueling:
- wai meli - 1 tbsp. l.
- wai ʻalani - 1 tbsp.
E ʻokiʻoki i nā hua waina i ka hapalua, hemo i nā hua, a ʻokiʻoki i ka ʻāpala i loko o nā pahu. Haehae i ka salakeke i nā ʻāpana me kou mau lima, ʻokiʻoki i nā ʻāpana o nā walnuts i ʻeli ʻia i ʻehā mau ʻāpana. E ʻoki i ka tī palupalu a i ka tī paha i loko o nā ʻāpana, a kāwili i ka wai ʻalani a me ka meli hou i ʻono ʻia no ka mea kō. Hoʻohui i nā huaʻai, nā lau a me ka letus i loko o ke pola, e hoʻokomo i nā pahu waiū a i ʻole nā ʻāpana liʻiliʻi o ka tī palupalu ma luna, e ninini iā lākou me kahi lole momona a ʻala hoʻi a ʻoluʻolu hoʻi i ka mea hoʻonaninani huaʻai hoʻoluʻolu.
Saladi Italia
Hoʻomaopopo ʻia nā salakeke me ka tī mozzarella e ka sophistication i loko o ka meaʻai Italia. Hana ʻia kēia ʻano tī e ka lima, no ka manawa mua ua aʻo ʻia e hana i nā mōneka medieval. Kāpala lākou i ka waiū curdled i ka like o ka palaoa, a laila hoʻolōʻihi a hana i nā kinipōpō. Nui ka waiwai o Mozzarella i nā koʻohune e pono ai no nā ʻōpū, no laila ʻo kēia mau salakeke ka pale maikaʻi loa o ka dysbiosis a me nā pilikia pūʻai. Kūlike maikaʻi ʻo Mozzarella, ʻoliva, ʻōmato a me nā pepa me kekahi i kekahi, no laila ʻaʻole e hoʻomāʻona wale kēia saladi iā ʻoe, akā e hoʻouka pū iā ʻoe me ka manaʻolana no ka lā holoʻokoʻa.
E hoʻomākaukau i nā huahana pono:
- mozzarella - 150 g
- ʻoliva hua ʻole-70 g
- ʻumeke cherry - 8-10 pcs.
- melemele a ʻulaʻula bele pepa-hapalua pākahi
- spinach a i ʻole nā greens-30 g
No ka refueling:
- kaʻailaʻoliva - 2 tbsp.
- wai wai o 1 lemon
- ka paʻakai a me ka pepa ʻeleʻele - e ʻono
E ʻokiʻoki i nā kōmato a me nā pōpō mozzarella i ka hapalua, ʻokiʻoki maikaʻi i ka pepa bele a holoi maikaʻi i ka milo. Hoʻohui i nā mea hoʻohui, hoʻohui i nā ʻoliva iā lākou. E hoʻomākaukau i kahi lole ʻaila ʻoliva a me ka wai lemon. E ninini i ka wai huaʻai ma luna o ka salakeke, me ka hoʻopoina ʻole e hoʻohui i ka paʻakai a me ka pepa.
ʻO ka mea hoʻoweliweli ʻoluʻolu me ka roquefort
ʻO ka saladi me ka tī me ka punahelu kahi ʻono hanohano, kahi e mahalo ʻia ai ʻaʻole wale e nā gourmets tī wale nō, akā e nā mea aloha i nā salakeke olakino. I ka manawa i loaʻa mai ka moʻo waiū mai ka berena momona, a i kēia manawa ua hoʻohui ʻia nā ʻalalā kūikawā i ka nui o ka waiū, e hou ana i nā poʻo tī me kahi ʻōlelo i laha ka punahelu i loko o ka tī. Manaʻo ʻia ua ʻike wale ka poʻe i kēia huahana ʻano ʻē ma ka ulia wale ʻana, e waiho ana i ka tī i ka wela, a ma hope o ka hoʻāʻo ʻana a pūʻiwa hoʻi i ka momona o ia mea. Mahalo i kēia, hiki iā mākou ke leʻaleʻa i nā kīʻaha ʻono. ʻO Roquefort a me nā ʻano ʻē aʻe o ka tī me ka punahelu e hui pū ʻia me kaʻiʻo, nā hua, a me ka avocado. ʻIke ʻia ka leʻaleʻa a me ka ʻoluʻolu loa!
No laila, e lawe i kēia mau mea hoʻohui:
- roquefort a i ʻole gorgonzola - 100 g
- avocado - 1 pc.
- hua manu - 1 pc.
- puaʻa - 100 g
- umauma moa - 100 g
- hapalua onion
- ʻōmato - 1 pc.
- he hulu ʻōmaʻomaʻo ʻōmaʻomaʻo
- he lau lau lettuce
- ka paʻakai a me ka pepa ʻeleʻele - e ʻono
E hoʻolapalapa i ka umauma moa, e hoʻomāwali liʻiliʻi iā ia i kahi ʻaila ʻoliva a ʻokiʻoki iā ia i mau pahu. E hoʻomoʻa hoʻi i ka puaʻa i loko o ka pā palai a hiki i ka manawa e pala ai a pala, a laila haehae i mau ʻāpana. E ʻokiʻoki i ka hua moa i hoʻolapalapa ʻia, ka ʻākine, ka ʻaka a me ka kōmato i loko o nā cubes, ʻokiʻoki i nā ʻōmaʻomaʻo a ʻokiʻoki i nā lau saladi me kou mau lima. E hoʻonohonoho i nā mea kanu a me nā meaʻai i nā puʻu ma kahi pā, ka wā me ka paʻakai, ka pepa, nā mea e hoʻonani ʻia me nā mea kanu, kāpīpī ʻia me ka aila ʻoliva a lawelawe koke i ka pā ma ka papa. E ʻai piha kēia salakeke no ʻoe.
Halumi maikaʻi
ʻO ka palaoa me ka tī haloumi i kālua ʻia e lilo i gastronomic nou. ʻO Haloumi he tī uʻi mai ke kapakai o Kupero, paʻakai a paʻakai. ʻAʻole ia e hoʻoheheʻe, no laila kūpono ia no ka ʻū ʻana. Hoʻohui, mālama ka tī i kona kinona i nā salakeke a me nā ipu wela, no laila ʻaʻole ʻoe e hopohopo e pili ana i nā estetika!
Eia ka mea e pono ai ʻoe e hoʻomākaukau i kahi meaʻai māmā:
- halumi tī-150 g
- zucchini - 1 pc.
- kukama - 1 pc.
- pepa bulgarian - 1 pc.
- ʻōmato - 1 pc.
- ʻoliva - 30 g
- ʻakaʻaka ʻulaʻula - 1 pc.
- he lau lau lettuce
No ka refueling:
- kaʻailaʻoliva - 1 tbsp.
- wai o ka hapalua o ka lemona
- mea ʻono - 1 tsp.
ʻOki ʻāpana o ka zucchini i loko o nā pā lahilahi a me ka ihi, ʻokiʻoki i ka pepa bele i nā ʻāpana he nui a hoʻomoʻa i nā mea kanu i ka umu no 20 mau minuke ma 180 ° C (hiki ke loli ka manawa ma muli o ka mana o ke kapuahi a me ka mānoanoa o nā ʻāpana). 5-7 mau minuke ma mua o ka kuke ʻana, kau i ka hāhā a i ʻole nā ʻāpana o ke kōmato i nā mea kanu.
ʻOkiʻoki i ka tī haloumi i loko o nā ʻāpana a kālua ʻia i loko o ka pā a hiki i ka ʻulaʻula me nā kaha ʻalani ʻono, ʻokiʻoki i ka ʻakaʻula i mau apo hapalua, a me nā kukama hou i mau pōʻai.
E kau i nā lau lettuce ma kahi pā, kau i nā mea hana ʻē aʻe a pau ma luna, a kau i ka tī palai ma ka piko o ka haku mele. E ninini i kahi ʻaila o ka aila ʻoliva, ka mea soy a me ka wai lemona ma luna o ka meaʻai māmā.
Ma ke ala, haʻalulu nā mea humi pono i nā niho, no laila e ʻono i ka sāleta me ka tī palai e nānā ai inā kū ka halumi i ke kūlana o ka maikaʻi, a i ka manawa like e leʻaleʻa ai i kahi meaʻai māmā!
ʻIno Mediterranean
Hele mai ka tī Feta mai Helene mai, a hoʻomākaukau ʻia ia mai ka tī maloʻo maloʻo a ʻokiʻoki ʻia. I kekahi manawa mālama ʻia i loko o ka brine no ʻekolu mau mahina a ʻoi aku ka mālamalama a me ka hohonu o ka ʻono. Ma hope o ka hoʻāʻo ʻana i ka feta, e ʻike ʻoe i ka hui ʻana o ka paʻakai, kawa a me nā nīoi spicy - ʻo ia kahi puaʻaina kū hoʻokahi e hoʻonui ai i nā salakeke a ʻono hoʻi.
Ma waena o nā papa hana no nā salakeke me ka tī feta, ʻo kahi o nā mea kūleʻa nui loa kahi hui pū ʻia me kaʻuala, hua manu, ʻoliva ʻōmaʻomaʻo a me nā ʻōmato.
E hoʻomākaukau i nā huahana no ka saladi:
- feta tī-100 g
- uala-500 g
- ʻōmato - 1 pc.
- ʻO nā ʻoliva ʻōmaʻomaʻo i hoʻopiha ʻia me ka pepa pepa a i ʻole me ka hoʻopiha ʻole - 30 g
- hua manu - 1 pc.
- nā greens - e ʻono
No ka refueling:
- kaʻailaʻoliva - 2 tbsp.
- nā hua sinapi - 1 tsp.
- wai wai o 1 lemon
E hoʻomoʻa i kaʻuala i kahi kapa, peel a ʻokiʻoki iā lākou i mau pahu. Pēlā nō, ʻoki i ka feta a me ka kōmato, a ʻokiʻoki i nā ʻoliva i ka hapalua. Inā ʻaʻole ʻoe makemake i ka nīoi, lawe i ka ʻoliva me ka ʻole o ka hoʻopihapiha.
E hoʻohui i nā huahana i loko o kahi kīʻaha, e ninini i ka lole spicy a hoʻonani me nā ʻāpana o ka hua manu i hoʻolapalapa a me nā mea kanu. ʻAʻole pono ka paʻakai i ka salakeke - ua lawa ka feta a me nā ʻoliva e ʻoliʻoli ai i ka ʻai ʻai Mediterranean!
Pāhū ʻo Vitamin
E nānā pono i kēia papa hana no ka saladi me ka tī. He mālamalama nui ia, olakino a ʻoluʻolu hoʻi-a mahalo a pau i ka tī, ka mea e hāʻawi i ka palapū a me ka vevety. ʻO kēia tīhi kahi hale waihona waiwai maoli o ka kalipuna a me nā mea kikoʻī ʻē aʻe, me ka paʻakikī ʻole e noʻonoʻo i kahi papaʻai hou o kahi kanaka e manaʻo nui ana i kona olakino.
ʻO Radish ke kiaʻi kiaʻi o ka wikamina C, no laila mahalo nui ʻia kēia mea kanu e ko ʻAigupita kahiko. Eia kekahi, mele mau kekahi mau Mekiko i nā ʻala i kēia hua aʻa a hoʻonohonoho i kahi pō radish ma mua o ka Makahiki Hou. A hiki iā mākou ke hoʻonohonoho i nā pāʻina kakahiaka, nā ʻaina awakea a me nā ʻaina awakea me kēia mea kanu pono, ka mea i hui pū ʻia me ka tī e ʻono maikaʻi ʻia.
Pono ʻoe i kekahi mau huahana:
- tī - 100 g
- kukama waena - 1 pc.
- radish - 100 g
- he hulu ʻōmaʻomaʻo ʻōmaʻomaʻo
- saladi hui - e ʻono
No ka refueling:
- kaʻaila mea kanu - 1 tbsp. l.
- vīnega balsamic-0.5 tsp.
- pepa ʻeleʻele - e ʻono
E ʻokiʻoki i ka paʻakai i loko o nā pahu, a inā palupalu loa, e ʻoki ʻia i ʻāpana. Eʻokiʻoki i ka radish a me ka kukumba i loko o nā'āpana lahilahi, aʻokiʻoki maikaʻi i nā aniani'ōmaʻomaʻo. E hoʻohui i nā huahana i loko o kahi kīʻaha, me ka salakeke hui ʻia, ka manawa me kekahi aila mea kanu i hui pū ʻia me ka balsamic vinegar a me ka pepa ʻeleʻele.
ʻO nā salakeke me ka tī he hale waihona waiwai maoli ia o ka hoʻoulu a me ka ʻono maikaʻi loa, ʻoiai ke hōʻike ʻoe i ka noʻonoʻo i ka lumi kuke a lawe mai i kāu mea ponoʻī i nā papa hana hoʻomākaukau mākaukau. Kaʻana i kāu mau hualoaʻa!