He mea momona kēlā, pāʻani momona nani a lawe i lalo o 10 mau minuke e hana ai. He mea hōʻoluʻolu a hoʻokipa i kaʻahaʻaina aloha a Valentine, me nā mea keʻokeʻo keʻokeʻo i hoʻouluʻia ma luna o ka tortelloni hou i piha i nā pākīʻelima Italia: ricotta, mascarpone, Parmigiano-Reggiano, mozzarella, a me Pecorino Romano. ʻO ka hoʻohanaʻana i ka pouna kūʻai i kūʻaiʻia ai ka wikiwiki a me ka wikiwiki, akā, me ka hulu keʻokeʻo keʻokeʻo keʻokeʻo iʻokiʻia ma luna -ʻaʻole maoli ia he lapalapa maʻamau a me ka papaʻaiʻole!
ʻO ka mīkiniʻeleʻele kekahi o nā meaʻai nui loa, ma ke kaupaona, ma ke ao nei, akā ua ikaika loa konaʻala a me kahiʻono e makemakeʻoe i kahi liʻiliʻi (i ka hapalua aune wale nō, i kēia manawa) e hoʻololi i kekahi mea e hele ai e like me ka'ahi- hoʻopihaʻia i ka paku i loko o kahi hana kūikawā. Hiki iāʻoe keʻike i nā pono hou i nā hale kūʻai meaʻai kūikawā a me nā meaʻono a me nā mea kūʻai pūnaewele. I ka wā ma mua, ua hoʻohanaʻia nā puaʻa e hoʻopuka i nā moa hihiu i loko o nā ululaau oʻItalia.ʻO kēia mau lā,ʻo nā'īlio hōʻailona nā mea huli holoholona-no ka meaʻoi aku ka maʻalahi o ke aʻoʻana iā lākou eʻai i nā momona i ka wā e loaʻa ai iā lākou! ʻO ka puaʻa ka puaʻa, ua piha lākou i ka puʻuwai i ka manawa e loaʻa ai lākou i ka'ā'ī o kēlā meaʻala. E kūʻai i nā mea hou i loko o kāu pōkiki,'āpiʻopiʻuʻia i loko o kahiʻeke pepa aiʻole pepa kāwele a ma loko o kahi pahu hau, no 4 a 5 mau lā. E mālama pono iā lākou! Inā pau ka humuhū pepa, hoʻololi hou me kahi mea hou.
E hoʻolaʻa i kēia pasta me kahi Rosso del Veronese wainaʻulaʻula, e like me Masi Campfiorin. ʻO ka Champagne a me ka nani Kelekāneʻo Italian paha , e like me Franciacorta, e holo pono loa!
> Hāʻawiʻia mai kahi mea kanu a Victor Pena Guilera, Culinary Research & Innovation Manager, Pastificio Giovanni Rana, i hoʻohui ponoʻia e pili me nā waina mai Masi Agricola mai i ka'āina wainaʻo Valpolicella ma ka'ākauʻo Italia, kokoke i Verona.
Ka mea e pono ai
- 1 paʻi punahele Giovanni Rana mau mea aloha Tortelloni
- 1/4 kīʻaha (4 punetēpu / 2 'auneke) pata
- 2 ounce
- Pākēmu Parmigiano-Reggiano (houʻia i kaʻeli)
- 1/2ʻewalu ka welo keʻokeʻo hou
- 2-3 mau'ōpuʻu
- ka rosemary hou
Pehea e hana ai
- E lawe mai i kahi ipu nui o ka wai i paʻiʻia i ka'ōpū ma luna o ka wela nui (e hoʻonui e like me 1 punetine o ka paʻakai o ke kai aʻo ka paʻakai paʻakai iʻelua hapahā o ka wai). Ke puhiʻia, e hoʻopau i ka tortellini a eʻaila no 3 mau minuke.
- I kēia manawa, e hoʻonoe i ka waiū i loko o ka paila ma luna o ka wela nui.
- Ke hoʻomākaukauʻia ka pasta, eʻomi pono ia, e hoʻokomo i ka skillet me ka palaoa a Parmigiano-Reggiano i kālaiʻia a hoʻonani maikaʻi i ke kapa.
- E hoʻololi i ka tortellini i kahi ipuʻai (aiʻole nā mea lawelawe pāpaʻi) a eʻoki i ka mīkini keʻokeʻo maʻemaʻe ma luna me ka pahū mandoline a iʻole ka hawewe loloa. E hana i nā'ōpuʻu o Rosemary a lawelawe koke.
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 269 |
| Ka nui o ka momona | 24 g |
| Ka momona | 14 g |
| Ka momonaʻole | 7 g |
| ʻO Cholesterol | 64 mg |
| Sodium | 386 mg |
| Nā Carbohydrates | 6 g |
| Fiber Dietary | 1 g |
| Pāmua | 9 g |