ʻO Roll o Dorado me nā kuamo
- dorada 1 pcs.
- ʻO nā kaikokiʻohi
- ka'ōnihi hou
- aila olila
- paʻakai
- pepa eʻono ai
No ka maʻalahi:
- ʻO ka wai'ōmaʻomaʻo
- nā'ōmaʻomaʻi - 2 pcs.
- 'ōpuʻu
- kahe
E kiʻi i ka iʻa mai nā iwi. E kau i ka'ōpala holoi a'ōpala i nā'ōhua piha ma luna o ka pua i hoʻomākaukauʻia o Dorad. E kī i ka'ōwili. E'ōwili i ka'ōwili ma ka pīʻai meaʻai, a laila, ma ka pahu a me ka kuke no 15 mau minuke i + 180 ° C. Aia e hoʻomākaukau ana ka iʻa, e hana i kahi kānanaʻai. E hoʻopau pono i ka pakiaka aʻa a pīpī i ka wai. Hoʻopiʻia i loko o kahi panakū me ka loaʻaʻole o nā'ōmato cherry a me ka'ōpū'ōpiopio iʻokiʻokiʻia me ka pahiʻoi aku, kaʻaila a me ka waiʻono. Eʻokiʻoki i ka'ōwili pepa i pololei i loko o ka pīniʻoniʻo, a laila e hoʻokaʻawale i ka hope ae waiho i ke poʻo ma ke kīʻaha. I ka hānaiʻana i nā kīhāpai me kona mīkiniʻai.
Nāʻike o ka Dorada
1.ʻO ka meaʻono o ka papalina he mea kūlana nui ia o nā pāʻina Italian a me Farani. No ka mea, ua'ōhinuʻiaʻo ia i nā'ōpala iʻa me ka celery, kāloti a me nā'alemona. A laila e hoʻopili i kahi'ōmato nui, ka paila, ka wai a hiki i ka piko o ke kōkō, a ua hoʻohemoʻia ka wai i ka hapalua. I ka hopena, pono e hoʻopauʻia ka hupa. 2. Hiki ke hoʻopiliʻia i ka iʻa i ka iʻa, akā,ʻaʻole e like ka ho'āʻoʻana o ka mila.
ʻO Rucola me ka horseradish a me ka mozzarella
- nā'ōmaʻomaʻi - 3 pcs.
- Mozzarella (poʻo nui) -1pc.
- rucola - lima
- kaʻaila kirīpi 20% -1 tbsp. he puna
- ʻo ka horseradish creamy - 1/2 tsp.
No marinade:
- aila olila - 1/2 kīʻaha
- ʻO ka Balsamic vinegar -1 tbsp.
- ka pipi oregano - 1 teaspoon
- paʻakai
- ka pepa keʻokeʻo i meaʻai
Me nā'ōmato, eʻokiʻoki i kahi paepae, e hoʻopaʻa iā lākou no 15-20 mau kekona i ka wai kahe, a laila hoʻokomo i loko o ka wai hau a hoʻokuʻu i kā lākou peel. E hana i ka waiʻaila o kaʻailaʻaila, balsamic, oregano, paʻakai a me ka pepa a hoʻokomo i nā'ōmato pelo i loko o ia no 2-3 mau hola. Hoʻomaʻemaʻeʻo Rukkola mai nā'ōpū me ka wā maʻemaʻe me kaʻawaʻawa maikaʻi, i hui pūʻia me ka horseradish. Uaʻoki 'o Mozzarella i nā "āpau" 4-5 mm ka mānoanoa a kau i waenakonu o ka pā. Hoʻomoʻa i nā'ōmaʻa hou ma nāʻaoʻao o ka pā, ma hope o ka holoiʻana iā lākou i ke kāwele. ʻO luna me ka mozzarella hoʻokomo i nā lima lima. E hoʻopau i ka pāʻina me ka pesto sauce. ʻO ka lōʻihi o ka hoʻokōʻiaʻana o nā'ōmato,ʻo kaʻoi aku o kaʻoluʻolu e hoʻopukaʻia. Hoʻolālā -12 hola. No kēiaʻano sālemaka: pēniʻia i loko o ka pulupulu 50 g kīmole paku'ōmaʻomaʻo, 3-4 tbsp. ka waihonaʻailaʻaila, 1 tbsp. he spoonful o grated parmesan a me 1 tbsp. ka puna o nā hua pine.
ʻO ka hau
- 4 hua
- ka moa he-200 g
- ka'ōpū moa - 200 g
- rice - 100 g
- beka 50 g
- ke koko
- aniana-1 pc.
- ka pipi - mau
- nā hua huʻi
- Nā lālā Provencal
- paʻakai
- pepa eʻono ai
I ka hapalua o kaʻaila, e hoʻohemo i nā ventricles no ka hapalua hola. A laila e hoʻopili i ka hanana moa i ka paila a hoʻomoʻa no 10 mau minuke'ē aʻe. ʻO nā mea hōʻoluʻolu maikaʻi, hele i loko o ka mea hana meaʻai a me ka hui pū me ka laiki. Ma luna o ka waiūpaʻa e koe, e'ōniu ke aniani a hiki i ke gula a hoʻohui i ka meaʻai. A laila, ninini i ke koko, kau i nā hua moaʻohi, ka paʻakai, ka pepa a me nā mea a pau. Hiki iāʻoe ke hoʻololi i nā huaʻelimaʻelima me ka moa 1-2. Ua holoi ponoʻia nā kupapaʻu quail, e wehe i nā hulu a me nā mea me nā mea i hanaʻia. ʻO nā mea i kāhuʻia o ka paʻakai me ka paʻakai, ka pepa a me nā kumulāʻau Provencal. A laila e hoʻopau i nā'āpana o ka puaʻa a hoʻokomo i loko o keʻano i kāpiʻia me kaʻaila. E puhi i ka umu ma + 200 ° C no 20-30 mau minuke. E lawelawe me nāʻanuʻu, nā huaʻala hou a me ka'emole o ka waina Farani maikaʻi. I ka hanaʻana i ka pāʻina, mai hoʻopoina i ka waiʻana i nā sēlū me ka momona i hanaʻia. He mea kūpono kēia pāʻani no ka papaʻaina. He mea nui loa kēia pālahalaha i ka wā hoʻoilo, i ke anuanu o ke alanui, akā makemake wau e ho'āʻo i kahi mea like me ka wela me kahi wela, e like me kā lākou e'ōlelo nei.