ʻĀwili pipi: kahi ipu maikaʻi. Video
He kīʻaha maikaʻi loa nā ʻōwili ʻiʻo wai no ka pāʻina ʻahaʻaina a no ka ʻaina ahiahi pili i ka home. Loaʻa nā ʻano ʻai ʻiʻo i loko o nā kīʻaha he nui o ka honua. ʻO kēia nā Italian involtini, Polish zrazy, German roulade, American brasioli a me nā meaʻai like ʻole. Hiki ke hana ʻia lākou a pau mai nā ʻiʻo like ʻole, akā ʻoi aku ka maikaʻi o ka pipi palupalu.
ʻO nā'ōwili pipi: nā meaʻai wikiō
Uaʻikeʻia kēia meaʻai mai ka XIV century. Hāʻawi ʻia kēlā mau ʻōwili ʻiʻo i ka papaʻaina o ke aliʻi Polani. Pono ʻoe: - 700 g o ka pipi pipi; - 2 punetune o ka sinapi granular; - 200 g puaʻa puhi; - 200 g o nā kukama pickled; - 200 g o nā aniani; - 500 ml o ka hulu pipi; – ʻaila ʻaila.
E ʻokiʻoki i ka ʻiʻo pipi i 5-6 mau ʻāpana ma waena o ka palaoa. E uhi i kēlā me kēia ʻāpana me ka foil a kuʻi maikaʻi i kahi ʻāpana ʻāpana ʻaʻole ʻoi aku ka mānoanoa ma mua o ½ kenimika. E ʻoki i ka puaʻa puhi i loko o nā ʻāpana lahilahi. E ʻoki i ka ʻonika i nā apo hapalua. Eʻokiʻoki i nā kukama i loko o nā'āpana lōʻihi. Lubricate i nā papa me ka sinapi. No kēlā me kēia ʻāpana o ka ʻiʻo, e kau i kahi ʻāpana puaʻa lōʻihi, i kekahi mau apo hapalua o ka aniani a me kahi ʻāpana kukama. ʻO ka mua, e hoʻopaʻa liʻiliʻi i ka ʻiʻo ma nā ʻaoʻao pōkole o ka papa, a laila e ʻōwili i loko o kahi ʻōwili a hoʻopaʻa me nā niho niho a i ʻole nakiʻi me ka twine baking.
E puhi i ka ʻaila ʻaila i loko o kahi skillet hohonu. E paʻi i ka zrazy a hiki i ka ʻeleʻele gula ma nā ʻaoʻao a pau. E hoʻohui i ka ½ kīʻaha pipi pipi a hoʻomoʻi i ka zrazy ma kahi wela haʻahaʻa no hoʻokahi hola, e hoʻohui i ka hupa e like me ka mea e pono ai. E hoʻomanaʻo e wehe i ka twine a i ʻole nā niho niho ma mua o ka lawelawe ʻana.
Hiki iā ʻoe ke hana i ka ʻuala momona ma ka hoʻohui ʻana i nā halo porcini i ʻoki ʻia, nā aniani ʻokiʻoki a me ke kāleka i ka hupa pipi, kahi pepa ʻulaʻula ʻokiʻoki liʻiliʻi, a me ka hoʻoulu ʻana me ka paʻakai a me ka pepa ʻeleʻele.
No ka pipi ʻano Palani, e lawe: – 500 g o ka pipi pipi; - 2 punetune o ka sinapi Dijon; - 6 mau ʻāpana puaʻa; – 1 kāloti; - 14 mau ʻōpala o nā pīni ʻōmaʻomaʻo; - ¼ teaspoon o ka pepa ʻeleʻele honua; - 3 punetune o ka aila ʻoliva; – ½ kīʻaha palaoa palaoa; - 350 ml o ka hulu pipi; - ½ kīʻaha o ka waina Burgundy.
E ʻokiʻoki i ka ʻiʻo i 4 mau ʻāpana ma waena o nā fibers a paʻi iā ia, e uhi ʻia me ke kiʻi ʻoniʻoni. Peel i nā kāloti a ʻokiʻoki i nā lāʻau lahilahi. E ʻoki i ka puaʻa i loko o nā ʻāpana, palai i loko o ka skillet a hiki i ka ʻokiʻoki a kau ma luna o nā kāwele pepa e komo i ka momona. E hoʻopaʻa i ka pī i loko o ka wai paila no 2 mau minuke, a laila e hoʻokomo koke iā lākou i ka wai hau, e hoʻomaloʻo iā lākou, e wehe i nā piko.
E hamo i kēlā me kēia papa o ka ʻiʻo me ka sinapi, e hoʻokaʻawale i ka hoʻopiha ʻana i 4 mau ʻāpana like a waiho ʻia ma kahi ʻāpana like ma ka ʻiʻo. E ʻōwili i nā ʻōwili, e kulou mua ma ka ʻaoʻao pōkole, a laila i loko o ka ʻōwili ma ka ʻaoʻao lōʻihi. E nakinaki i nā ʻōwili me ka twine baking.
E puhi i ka aila i loko o ka skillet. E paʻi i nā ʻōwili a hiki i ka ʻeleʻele gula, e hoʻohuli i kekahi manawa. E kau i nā ʻōwili i loko o kahi pā. E ninini i ka palaoa i loko o ka pā a hoʻokuʻi me ka wai a me ka ʻaila i puka mai i waho o ka ʻiʻo. E ninini mālie i ka hupa a me ka waina me ka hoʻomau i ka paʻi. E hoʻomoʻa i ka ʻuala ma kahi wela haʻahaʻa no 15 mau minuke, a laila ninini ma luna o nā ʻōwili. E kau i ka frypot i loko o ka umu preheated i 170 degere. E kālua no hoʻokahi hola.
Inā ʻaʻohe waina, e hoʻololi i ka hupa pipi ʻē aʻe a i ʻole ka wai i ʻomi ʻia mai nā hua waina ʻulaʻula
ʻO kēia mau roulette ʻItalia liʻiliʻi maikaʻi loa i mea ʻai no ka papaʻaina o ka Makahiki Hou. No ka hoʻomākaukau ʻana iā lākou, pono ʻoe: - 8 mau ʻāpana (500 g) o nā ʻāpana veal; - 2 ½ teaspoon o nā ʻōmaʻomaʻo thyme; - 2 ½ teaspoon o nā ʻōmaʻomaʻo rosemary ʻokiʻoki; - 16 lau basil nui; - 16 lau nui o ka mint hou; - 8 mau ʻāpana lahilahi o ka prosciutto; - 120 g o ka paʻakai parmesan; – ¼ kīʻaha palaoa palaoa; - 2 punetune o ka aila ʻoliva; - 6 lau sage hou; - 2 lau bay; - 1 clove o ke kāleka; - ½ kīʻaha brandy; - ½ kīʻaha kirīmi me kahi momona o 20 a 30%; - pepa paʻakai.
Prosciutto - ka ham i ho'ōla 'ia mai ka wāwae o nā puaʻa hānai kūikawā
E kuʻi i kēlā me kēia ʻoki, e uhi ʻia me ka foil, i ka mānoanoa ʻaʻole ʻoi aku ma mua o ¼ kenimika. E hoʻomoʻi i kēlā me kēia ʻoki me ka pepa, ¼ teaspoon thyme, ¼ teaspoon rosemary, luna me 2 basil lau, 2 lau mint a me 1 ʻāpana prosciutto, kāpīpī me ka 1/8 o ka paʻakai paʻi. E ʻōwili i kēlā me kēia ʻoki i loko o kahi ʻōwili paʻa a hoʻopaʻa ʻia me ka niho niho a i ʻole nakinaki me ka twine. E kaomi i kēlā me kēia ʻōwili i ka palaoa.
E puhi i ka aila i loko o ka skillet nui ma luna o ka wela nui. E paʻi i nā'ōwili ma nāʻaoʻao a pau. E hoʻololi i kahi pā a uhi ʻia me ka foil. E hoʻohui i ½ teaspoon koume, ½ teaspoon rosemary, lau sage, laurel a me kahi clove o ke kāleka i ka skillet. E ʻai a ʻeleʻele ke kālika. Wehe i ka wela a ninini i ka cognac. E hoʻihoʻi i ka skillet i ke ahi. Mai ninini i ka waiʻona i ke ahi o nā kīʻaha, no ka mea hiki ke ʻā.
E hoʻomoʻa i ka wela wela ma kahi o 2 mau minuke, e hoʻemi i ka wela a liʻiliʻi a ninini i ka ʻaila. E hoʻihoʻi i nā ʻōwili i ka skillet a wela no 2 mau minuke. Wehe i nā niho niho a ʻokiʻoki paha i ka māhoe ma mua o ka lawelawe ʻana. Hoʻomoʻa ʻia ʻo Involtini i kekahi manawa i loko o kahi kīʻaha o ka waina ʻulaʻula maloʻo a me nā ʻōmato i mālama ʻia i loko o kā lākou wai ponoʻī, a hoʻokomo pū ʻia ka basil ʻokiʻoki i loko o kēia kīʻaha.