Isaladi i-nisuaz kunye neTyhuna-iparele ye-Provencal

I-Napois (isiFrentshi nicoise) ikwabizwa ngokuba yi-saladi ngendlela ye-nitric. Ulaphule ucezu, kwaye ubonakala ngathi uyaphunga njengomoya ophelileyo womoya, ukufudumala kwezilingo eziluhlaza, ezitshitshiweyo zelanga kunye nokuphila okunethezeka kwe-Cannes rhoqo, i-Antibes kunye neNice. Ngenxa yokuthandwa kwayo, isaladi ye-classic i-nisuaz, equka i-anchovies, utamatisi, iminquma, i-garlic kunye neoli yeoli, inyukile kwiinguqu ezihlukahlukeneyo. Ngoku kunzima ukuqonda ukuba yiyiphi iresiphi eyayiyokuqala, kwaye yiyiphi i-derivative.

Kwakungacaca ukuba ngubani na ukuba ingcamango yokutshintsha ii-anchovies zentando yesininzi kunye neetayibhile ezibizileyo ziza engqondweni. Kodwa le ngcamango yawela kwingcamango yoluntu olubanzi lwabantu. Namhlanje, isaladi i-nisuaz kunye neTyhuna ifakwe kwindawo yokutyela kunye nemenyu yokuzonwabisa. Kodwa ukuba upheka umpheki, ukuguqulwa kungenakugwema. Iingcamango zobuciko kunye nokuncintisana okunempilo kubanyanzelise ukuba basebenzise kwisaladi njengezithako zangasese njengeembotyi eziluhlaza, i-chickpeas, i-lettuce, i-capers, i-artichokes, amaqanda anzima. I-Refueling iye yaphinde yahlaziywa: ioli yomnquma yaqala ukwongeza i-tarragon, i-garlic, iswekile, i- dijon lwesardard, iviniga ye-balsamic.

Ukuze singasuki kwizithethe, siya kulungisa i-salad nisuaz kunye neTyhuna, kusetyenziswa kunye nale ntlanzi nayo i-anchovies kwioli. Yintoni enye esiyidingayo? Uluhlu olubanzi! Akunanto into yokuba le saladi ithathwa njengemikhosi, efanelekileyo. Kodwa malunga nale kamva, kwaye ngoku sikulungiselela isiteshini segesi. Kumele atyhule ubuncinane imizuzu engamashumi amabini. Iigrave ze-Garlic zihlanjululwa, zinqunywe kwaye zichithwe. Ukuhlawula amancinane ama-7-10 amaqabunga e-basil. Kwisitya esinesiqhekeza, sidibanisa iisobho eziyisixhenxe zeoli yomnquma entombi kunye negarlic. Yongeza i-basil, ityuwa kunye nepepper ukuze uzonambitha. Phala iipuni zesiqingatha sewayini, velisa isiqhekeza, amaxesha amaninzi ugxininisa isitsha, ukuze zonke izithako zidibaniswe.

Ngoku unokuzilungiselela isaladi ye-nisuaz kunye neTyhuna. Ngamanzi abilayo anetyuwa siphosa i-200 g yeembotyi ezinobumba obomvu kwaye sinike imizuzu emihlanu ukupheka, ukwenzela ukuba ilahlekelwe ubunzima bayo kunye nombala omtsha. Yiphosa kwi-colander uze uyihluthe ngamanzi abandayo. Gweba enye igalikhi. Fry it in two tablespoons yeoli yeoli. Yongeza iiembotyi kwaye upheke imizuzu emibini. Ukucoca kunye neparsley, cima umlilo, uyibeke epholile. Emva koko uthele ioli yeoli kunye ne-viniga yewayini.

Sipheka amaqanda amathathu aphekiweyo aphekiweyo, awanqume kwiigumbi. Intle kakhulu iya kujonga kwisaladi encinci - ke kufuneka uthabathe izicathulo ezi-6, inxenye. I-kettle ye-lettuce ihlelwe ngamaqabunga. Ngoku sinqumle iitatat 4, i-anyanisi abathathu, isigxina sepilgi yaseBulgaria, kunye neyeshumi elininzi zemifuno emnyama. Iingqimba ezisibhozo zee-anchovy fillets, ukuba zinobucayi, zinokuhlamba okanye zenziwe ngobisi. Nabo, baya ku-salad nisuaz kunye neTyhuna . I-recipe ibonisa ukuba uyalondoloze ukulungiswa kunye namaqanda neminqumo.

Siphulaphula ityhuna, sinokwenza iifomthi zibe ziincinci ezincinci. Ngoku siqala ukongeza isaladi yethu. Sisasaza isitya ngamaqabunga. Yenza iinqwelo zee-anyanisi, utamatisi, iimbotyi ezifotyiweyo, i-pepper. Ezi ziqendu zinokuphindwa kwakhona. Gubungela i-sauce kwaye ugqoke isaladi i-nisuaz kunye netyhuna. Siyihobisa phezulu ngamaqanda, iolives, iinqununu zeentlanzi.