ʻO Bruschetta he mea hoʻomaʻamaʻa'Ilelika maoli nō i hanaʻia me ka palaoa i ulanaʻia me ka hoʻopiliʻana i nā'ōmato a me ke kāleka. He meaʻono a leʻaleʻa ka hana a me kaʻai.
Ma kēiaʻano hoʻonai, hoʻokomoʻia nā momi pīpoki i nā umauma moa iʻaiʻia no kahi kīʻaha nui e nani, maikaʻi, aʻoluʻolu. Hiki iāʻoe ke hoʻohana i nā mea a pau āu e makemake ai i ke kāhiʻana no kēia moa. Makemake au i ka hui pūʻana o nā'ōmato a me nā avocados me kahi wai lemon, basil a me ka cheese Parmesan.
E lawelawe i kēia hana hoʻonani me ka'ōmaʻomaʻo'ōmaʻomaʻo i hoʻouluʻia me nā hauhaʻi a hoʻonaniʻia me ka hua'alia Italian italaigrette a me kekahi mau hua hou. ʻO ka wili nani o ka waina keʻokeʻoʻo ia ke kūlana maikaʻi loa. No ka meaʻai, lawelawe i kahi lemon a iʻole kekahi brownies.
Ka mea e pono ai
- 6 mau'ūpā umauma liliʻole
- 2 hui pūʻailaʻaila
- 1/4 teaspoon ka paʻakai paʻakai
- 3'ōmato pauna,'āpala
- 1 pākopa,'ōpala a me kaʻokiʻoki
- 1/2 kīʻaha i nā kumu Basil Basil,ʻokiʻoki
- 1/4 kapu'ākiko'ōmaʻomaʻo
- 2 cloves kele, minced
- 1½ teaspoon ka paʻakai
- 1/8 teaspoon pepa keʻokeʻo
- 1 kaʻina kaʻina wai lemon
- 1/4 ke kīʻaha pipi Parmesan
Pehea e hana ai
E hoʻomākaukau a hoʻomaʻemaʻe i ka pahu no ka mahana wela. E hoʻomohu i ka moa me kaʻailaʻaila a kāpīpī me ka paʻakai paʻakai. E kau i ka moa ma luna o ka palaoa, ka uhi, a me ka kuke no ka 10 a 12 mau minuke a hiki i ka pauʻana o ka moa, e hoʻololi i hoʻokahi.
I kēia manawa, hoʻohui i nā'ōmato, avocado, basil,'elika'ōmaʻomaʻo, keleka, ka paʻakai, ka pepa, a me ka wai lemonima i loko o kekahi pola liʻiliʻi a hui maikaʻi.
Ke puhiʻia i ka moa,ʻo kēlā me kēia'āpana me kahi o ke kōpato a kāpīpīʻia me ka pā Parmesan.
E uhi i ke kuhumu a kupa 2 i 5 mau minuke aiʻole a hiki i ka moaʻana o ka moa i 165 ° F.
E mālama i ka moa i ka manawa koke.
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 1375 |
| Ka nui o ka momona | 82 g |
| Ka momona | 22 g |
| Ka momonaʻole | 35 g |
| ʻO Cholesterol | 421 mg |
| Sodium | 478 mg |
| Nā Carbohydrates | 19 g |
| Fiber Dietary | 7 g |
| Pāmua | 137 g |