ʻO ka mea maʻamau no ka hoʻomaʻamaʻaʻana,ʻo ka palaoaʻo Florentine momona i kālaiʻia e kāhea i ka paila a makemake i ka hanaʻana i ka pīpī hua mua me ka mea hū. ʻO kēia meaʻai, mai kahi hānai meaʻai ma Florenceʻo Via Centostelle,ʻaʻole, a ua lawa kaʻaiʻana i nā makahiki a puni. Ua hauʻoliʻo ia-a me ka mea kupaianaha i hoʻopihaʻia me ka wai i kaomiʻia a iʻole ka mana o pasticcera (pastry cream).
Ka mea e pono ai
- 2 mau kīʻaha a me 1 punetēpuni ke kumu kūʻaiʻole i ka palaoa
- 1 ka'ati mīkina 1 ka'eneʻena puna kō
- 4 punetēpī kalo a hinuʻaila
- 7 punetēpuni ka waiū mahana
- 2 hua
- ʻO ka wai a me kaʻala o kaʻalani
- 1 punetēpē ka paila
- Kāleʻa: ke kō
Pehea e hana ai
- E hoʻolale i kāu umu i 360 F.
- E kīʻaha i nā hua, a hui pū me nā mea likeʻole a koe ke kō. E loaʻa iāʻoe kahi paʻi wai maikaʻi.
- E hoʻokuʻu i ka lepo lūlū a ninini i ka paila i loko o ka pan i 8-a-12-inch.
- E puhi i ka schiacciata no 20 a 30 mau minuke, a hiki i ka hoʻokomoʻana o ka niho i ka waenakonu.
- ʻO ka manawa eʻoluʻolu ai ka schiacciata, e hoʻokuʻu iā ia mai ka pan a me ka lepo e kū pono me ke kō o ke kō (e hoʻomaopopo i ka hauʻoli o ka schiacciata, aiʻole e inu ai ke kōpaʻa).
Hoʻomaopopo:ʻO Schiacciata alla fiorentina he kīʻaha maikaʻi no kaʻaiʻana, a me ka papa hana maikaʻi o ka cream i hoʻohaʻahaʻaʻia, aiʻole me keʻano pasticcera a Crema Chantilly. I kēlā me kēia hihia, e'āwili i ka hīnaʻi e like me he puke lā, e palahalaha i kahi papa o ka hoʻopihaʻana i ka hapalua hapa, a pani i ka hapalua o luna.
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 248 |
| Ka nui o ka momona | 10 g |
| Ka momona | 2 g |
| Ka momonaʻole | 6 g |
| ʻO Cholesterol | 53 mg |
| Sodium | 385 mg |
| Nā Carbohydrates | 37 g |
| Fiber Dietary | 1 g |
| Pāmua | 3 g |