I Palani,ʻokiʻia ka meli liʻiliʻi loa he steta tartare a hoʻohanaʻia me kahi iʻa maka. Ma ka'āpanaʻo Piedmont o ka'ākau o Italia , heʻano okoa ia a kapaʻiaʻo ka'āpana'alaʻallah allʻalese , 'o ia hoʻi, "ʻiʻo maoli, Alba-style." ʻO Alba kahi kūlanakauhale ma ka'āina Piedmont e mahaloʻia ana no nā mea keʻokeʻo keʻokeʻo maikaʻi.
ʻO kēiaʻano Italian o steta tartare e hoʻohanaʻia me nā wiliʻeha o Parmigiano-Reggiano cheese. He mea maʻalahi ke loaʻa iā ia me kēlā mau momona keʻokeʻo lei ( tartufi bianchi ). I loko o kēlā me kēiaʻaoʻao, uaʻaʻahu waleʻia me ka wai lemon me ka nani o kaʻailaʻaila.
Inā nōʻoe e manaʻoʻaʻoleʻoe i makemake i kaʻiʻo make, pono keʻano o kēia meaʻai e ho'āʻo nei. Hoʻomaʻawahū mālie ke kumulāʻau i ka meaʻai a he mea maʻamau ka hanaʻana me ka kiʻekiʻe, ka pipi hānai.
Ka mea e pono ai
- 1 paʻi paona ('aila manu, kiʻekiʻe kiʻekiʻe, hānai)
- 2 lemona
- 2 cloves keleka (pale a me ka pakuhi)
- 1/3 kapuʻailaʻaila (kaʻona)
- Kaʻai ka paʻakai (maikaʻi)
- ʻO ka pepaʻeleʻele kahi eʻono ai (kahi lepo hou)
- Kōmike: 1 anchovy (ke kuʻiʻia o ka heleuma, holoiʻia, maikaʻi a mīkini)
- Kōmike: Parmigiano-Reggiano cheese
- Kōmike: 1 mea pale keʻokeʻo (ai 'ole mea hoʻolāʻau hihiu hou)
Pehea e hana ai
E koho i kaʻai pono
ʻO ka maikaʻi o kaʻiʻo he,ʻoiaʻiʻo,ʻoi loa i ka holomua o ka pāʻani. Me ka manaʻo e hāʻawiʻia i nā'ōpala a me nā pōpilikia kūpono i nā meaʻai i nā mea pāʻoihana,ʻo ke kohoʻana i kaʻiʻo pono ka mea nui.
Makemakeʻoe i kahi'āpana momona, kahi'āpana o ka pūpū pipi. Hiki keʻokiʻoki keʻoki i ke kīʻaha a i kona wā e paʻa ai, hikiʻole i ka meaʻino ke hoʻopili i ka meaʻona hiki ke komo i ka'āpana iʻa a pau.
Akā, noho mau nō ia ma ka honua.
Ke loaʻaʻoe i ka home filet, e huli koke iā ia ma nāʻaoʻao a pau me ka manaʻo e luku i ka mea ma luna o kaʻili,ʻaʻole e kuke i kaʻiʻo. Weheʻia mai kahi ahi, eʻoki i nā'āpana kai, a ua makaukauʻoe e holo.
E hoʻomākaukau i ka hewa hala
- Eʻokiʻoki i kaʻiʻo i ka nani loa me ka pahiʻoi lima 8-inch. Mai hoʻohana i ka meaʻai aiʻole mea hana meaʻai paha no ka mea eʻeha keʻano.
- I loko o ke kīʻaha hanana, e hui pū i kaʻiʻo me ka wai lemon a me nā kāleka kāleka.
- ʻO ka manawa nui me kaʻailaʻaila (e like me ka wai lemon a iʻole paha), ka paʻakai, a me ka pepa. Ināʻoe e hoʻohana ana i ka heleuma, e hoʻohui i kēia manawa.
- E waiho i ka meaʻai no 10 mau minuke (hikiʻole) i 2 mau hola (maximum). ʻO ka lōʻihi o ka nohoʻana,ʻo ka liʻiliʻi liʻiliʻi e lilo ia no ka meaʻo ka wai lemonima e kuke i kaʻiʻo. ʻO nā Purists makemake lākou i nā manawa noho pōkole.
- Ma mua o ka lawelaweʻana, e hoʻoneʻe a hoʻokuʻu i nā kāpili kāleka a hoʻonohonoho i ka meaʻai ma nā'āpana liʻiliʻi ma ka lawelaweʻana i nā kīʻaha. E kāpīpī i kēlā me kēia lawelawe me kahiʻala a Parmigiano-Reggiano iʻokiʻokiʻia i kaʻili.
ʻO ka momona keʻokeʻo he mea kupaianaha loa, akā, he mea maikaʻi loa. Eia kekahi, hiki iāʻoe ke hoʻohana i kahi o nā mīkini ulu ulu.
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 473 |
| Ka nui o ka momona | 31 g |
| Ka momona | 8 g |
| Ka momonaʻole | 19 g |
| ʻO Cholesterol | 101 mg |
| Sodium | 180 mg |
| Nā Carbohydrates | 14 g |
| Fiber Dietary | 2 g |
| Pāmua | 35 g |