He meaʻono a me ka paʻakai paʻakikī kēia e hiki ai iāʻoe ke hana i lalo o 20 mau minuke! Hoʻopiliʻia ka ravioli hou i nā'anikoki i nāʻanoʻoluʻolu, i nā puʻu'anikoki manu a me nā'āpanaʻalani paʻipaʻi o Ierusalema artichoke, no kaʻahaʻaina uku-artichoke eʻoluʻolu i nā mea aloha aloha.
E hana i kēia me kahi waina waina Valpolicella Classico, e like me Masi Bonacosta.
[Hāʻawiʻia mai kahi mea kanu a Victor Pena Guilera, Culinary Research & Innovation Manager, Pastificio Giovanni Rana, ua ulu like me nā waina mai ka hale kūʻai Masi Agricola ma Valpolicella, kahi māla waina kaulana e pili ana iā Verona ma ka'ākau o Italia.)
Ka mea e pono ai
- No nā'ōkikoʻo Artichoke Ierusalema:
- 3 ounces Ierusalema artichoke (aka sunchoke)
- ʻO kaʻaila o kaʻaila mea kanu, no ka'ō'ōʻana (e like me ka hinu pīnī)
- No ka Scampi Tartare:
- 3'anea o kaʻona (raw, peeled, a hoʻolālā)
- 3 teaspoons puna hou kaʻailaʻaila
- 1 teaspoon wai lemon (hou)
- 1 paipū dill (kahi hou,'āpala, hoʻohana eʻai)
- 1 i ka paʻakai
- 1 pinch pepaʻeleʻele
- No ka Peta:
- 1 paʻi kiʻi Giovanni Rana Artichoke Ravioli
- 2 teaspoons puna hou kaʻailaʻaila
- 8 artichoke naʻau (mālamaʻia i kaʻailaʻaila)
- 2 o nāʻeni a me ka'atila (ʻokiʻia i loko o ka'āpana)
- 1 ounce Parmigiano-Reggiano cheese (houʻia)
- 1/2 'auneke baila
- 2 ounces Scampi Tartare
- Kāhua: Basil lau
- Garnish: pulu hou
Pehea e hana ai
No ka hanaʻana i nā'āpana artichoke Ierusalema:
Peel i ka artichoke Ierusalema a laila eʻoki liʻiliʻi loa (e hoʻohana ana i ka mea kākau hua'ōlelo, mea mandoline slicer, aiʻole kahi hawewe loloa). Hehi ma kahi o hoʻokahi iniha o kaʻaila i loko o ka ipu i hoʻopaʻaʻia i ka papa kiʻekiʻe aiʻole ka umu Dutch i 330 ° F a laila kaʻi i nā'ūkiko artichoke Ierusalema a hiki i kaʻeleʻele a me ke gula'ōmaʻomaʻo. Ma ka hoʻohanaʻana i ka puna o ka pūmole aiʻole ka mīkini pale mīkini maikaʻi, e hoʻololi i nā mīkini i kahi'ōwili pepa i ulanaʻia i ka wai.
E hana i ka scampi tartare:
Eʻokiʻoki i ka'ōpala keo i loko o 1/2-cubes cubes, a laila e hoʻoulu me kaʻailaʻoliva hou, wai wai lemon, dill, ka paʻakai, a me ka pepa. E kau i loko o ka pahu hauā i ka hoʻomākaukauʻana i ke koena o ka pā.
E hana a hōʻuluʻulu i ka pā pasta:
- E 'ai i ka ravioli' artichoke i loko o ka wai kai'akai i 3 mau minuke.
- I kēia manawa, e wela i 2 punetēpine no kaʻailaʻoliva hou i loko o ka pā palai ma luna o ka mahana wela. Hoʻopili i nā'ākau artichoke a me nā'ōmato a me ka ulu a hiki i ka hoʻonāukiʻiaʻana o nā artichokes a'ōwili ikiʻia nā tōmato.
- E puhi i ka paku me ka hoʻohui i nā mea'ē aʻe i loko o ka pā.
- E hoʻonaninu i ka nihi kuʻi a me ka wai.
- E hoʻololi i kahi pale me ke kiʻekiʻe me ka diaampi tartare a me nā mīkiko a me nā koho'anikiko.
- E kāwili me ka basil hou a me ka pahu a lawelawe.