- Carrot - 1'āpana
- Onion - 2 mau'āpana
- Celery - 50 Grams
- Bouillon - 50 Milliliters
- Kele - 40 Grams
- Butter - 10 Grams
- ʻO ka paʻakai, ka pepa - - Eʻono
Nā Kuleana a me ka Hoʻomākaukau:ʻO ka manawa pinepine, manaʻo lākou he mauʻano liʻiliʻi e lilo i meaʻai maʻamau o nā cuisine Spanish, akāʻaʻole kēia ka hihia. ʻO ka inoa o ka mīkini i unuhiʻia mai ka'ōlelo Pelekane mai "Spanish", akā ua hana muaʻia ma Falani. ʻO ka paʻina Pāpaʻi e pili ana i nā kīhāhā nuiʻehā o nā mea Farani, me nā hua'ōmaʻomaʻo, ka meaʻanuʻu Dutch a me ka lole béchamel. Ua weheʻia ka'anuhi no ka kukeʻana i kaʻanuʻu Hispanola i ka makahiki 19 e nā kuhina Farani Marie-Antoine Carem a me Auguste Escoffier. Hoʻohana: Hoʻomohanaʻia ka mea kanu a Espanola i ka hoʻomākaukauʻana i nā meaʻai,ʻo kaʻiʻo puaʻa,ʻo ka hipa a me ka pipi. Kūponoʻo ia me ka puaʻa, ham, meaʻai a me ka shish kebabs. No ka hoʻomākaukauʻana i ka mea kanu ma ka home, eʻailaʻia nā lauʻano i kaʻaila a me ka palaoa, e hoʻomoʻi i kahi mea'alaʻena i ka mea i loaʻa mai ai a me ka kukeʻana i kahi wela a hiki i ka liloʻana o ka'ōpala i brownish a mānoanoa. NĀ MANAʻO MANAʻO: Hoʻoponopono maikaʻi i ka meaʻono o ka "Italian" ravioli, ināʻoe e lawelawe me ka espanol sauce. E mālama pono i ka'ōmole i loko o ka friji i loko o kahi pahu i hoʻopaʻaʻia.
Nā lawelawe: 2