ʻO kahi maʻalahi maikaʻi no kaʻaina awakea o Kuritsu he mea maʻalahi ka hoʻomākaukauʻana,ʻaʻole ia he momona aʻaʻole he kālā. Māhele maikaʻiʻia kaʻiʻo o kēia manu me nā huaʻai a me nā hua. He mea pono wale nō e hoʻohui i kāu mau meaʻala maikaʻi loa a me kaʻiʻo o ka moa e loaʻa i kahi malu a me kahiʻala. Eia kekahi, ua manaʻoʻia ka pua hānai i meaʻai, ma keʻano he kīpala. Nānā nā meaʻenehana i ka māmā a maikaʻi loa o ka moa ka umauma, akāʻo ka moa moa ka mea kiʻekiʻe loa o nā meaʻino. Eia kekahi,ʻaʻole i'ōleloʻia e komo i loko o ke kai. Aʻo ka mea hope loa, mahalo loa i nā'ōpī a pau i'ōniuʻia no ka nui o ka momona o nā momona he meaʻino aʻaʻole i manaʻoʻia no kaʻaiʻana! I kēia hihia,ʻo ka rule "nā meaʻino a pau - mea ono" ke hana no 100%. Akā,ʻaʻole kēia manaʻo he pono e haʻalele i ka pīpī'ōwili, pono pono ke paniʻia! Ma kēiaʻanoʻaʻai, e hōʻike mākou iāʻoe.
Mea Kai:- ʻOi i ka'ōpū 1 pc.
- Pauma 50m
- Basil pāliki hou i ka'ōpū hou
- 'Oiho 100 g
- ʻO 150 mau kuki
- Pāpī ka'ōpūʻeleʻele 4 pin
- Kele 0.25 tsp.
- Kahikuhi 1 No kēia kīʻaha, e lawe: i ka umauma hānai, i ka tīhi ricotta, 3 tōmato liʻiliʻi (hiki ke paniʻia me kahi maloʻo), hamaki Parma, basil, pepa a me ka paʻakai.
- Ka Papa 2 E hoʻokaʻawale i nā lau basil mai nā koʻi. E holoi a holoiʻia loa me kahi pahi.
- Ka Papa 3 E kāpīpī i nā tōmato me ka waiʻaila, puhi a kāpī.
- Ka Papa 4 Kūkākūkā i ka'ākiko, nā tōmato a me ka basil. E hoʻokuʻi i ka paʻakai i ka piko o ka pahi a me ka hui.
- Ka Papa 5 Eʻoki i ka brisket i 2 mau'āpana like. A laila eʻoki i ka hapalua i hemo ai ka "envelopp". ʻAkahi liʻiliʻi, paʻakai a me ka pepa.
- Ka Papa 6 Ma loko e hoʻokomo i ka ricotta e hoʻopiha ana i nā'ōmato a me ka basil.
- Ka Papa 7 Nā'āpanaʻeleʻele a me nā mea wili i nakinakiʻia e loaʻa ai he "envelopp".
- Ka Papa 8 Ka'ōpū i'ōwiliʻia i ka hamame Parma, hoʻonoho i keʻano me ka pepa bakena a hoʻounaʻia i mua o 200 ° C no ka 25-30 mau minuke.
- Ka Papa 9ʻO nā "envelopes"'ākini he mea liʻiliʻi a mālama i ka papaʻaina.