- aila olila - 3 mau mea. koko
- keka - 12 mau niho
- he pū'ū pa'ū - 1 kahi
- ke kāwiliʻia o ka palaoa ricotta - 1 piece (450 g)
- Pākī Parmesan - 1/2 kīʻaha (me ka puaʻa no ka pipiʻana)
- Peeled hiʻona - 900 Grams
- ʻO ka paʻakai a me ka pepa - Eʻono
- nā'ōpala pepaʻulaʻula - 1 pinch
- baguette - 1 wahi
1.ʻokiʻoki i ke kaula ma ka hapalua hapalua, a laila i 4 mau'āpana. Peel 8 cloves o ke kālaka a me ka pākī, e hoʻohemo i nā koena 4 denticles aʻoki loa. I loko o ka pā nui, kaʻailaʻaila maʻemaʻe ma luna o ka mahana wela. E puhi i ka'ōlekaʻeleʻele a hiki i ka'ōmaʻomaʻo gula, ma kahi o 5 mau minuke 2. E kau i ke kīlaki i ka mea hanaʻai (waiho kaʻaila i loko o ka panakū). E hōʻoki i ka pā'ū aʻoki. 1/4 kapu o nā mea kanu i kālepa i loaʻa. 3. E hoʻohui i ka ricotta a me ka cheese Parmesan i ke koena i koe, e hui like a likeʻole. E ho oho i ka umu a 260 degrees. 4. I loko o ke kīhāhā hoʻokahi i puhiʻia ai ka'atila, hoʻonā i kaʻailaʻoliva i koe ma luna o ka mahana wela. E hoʻomopala i ke ālaʻi'akeʻa a me nā meaʻulaʻula ulaula, fry, stirring, for 1 minute. 5. E hoʻoulu i ke kuʻuna, ka wa me ka paʻakai a me ka pepa a me ke kope, hoʻoulu, no 5 mau minuke. E hoʻolālā me ke kāpena kāpena maʻamau. 6. E hoʻonani i ka palaoa i ka palaoa i ka palaoa a waihoʻia ma luna o ka pepa bakena i'ōwiliʻia me ka pepa pepa. 7. E piha i kaʻanuʻu a kāpīpī me ka palaoa Parmesan. 8. E pahinu i ka umu a hiki i ka manawa e emi ai ka omo, mai 7 a 10 mau minuke.
Nā lawelawe: 3-4