Hoʻomaka ka hoʻomakaʻana o nā meaʻai pāʻanika me kahi hui pāʻani o ka antipasti, i loko o nā'āpana anuenue, crostini, aʻo kekahi mea'ē aʻe,ʻo ka pilakeke a iʻole ka lihi paha, a ma kahi paha heʻaila aʻelua paha. Ināʻoe ma kahi home, e hōʻikeʻia ka antipasti ma kahi pāpale, kahi e hele ai nā kānaka, e kiʻi a koho.
I loko o ka haleʻaina, he mea hikiʻole ke hana, a no ka paleʻana i ka hopena o ka holoʻana ma kekahi mea eʻoluʻolu nui ai i ka waihoʻana i nā mea'ē aʻe ma ka papaʻaʻohe, ua'ākoakoa pinepineʻia ka'ālika ma ka lumi kuke a laweʻia i loko o kēlā me kēia wahi, e like me kēia. e ka Osteria L'Antica Quercia, ma Barberino Val D'Elsa.
Hoʻomaka ma ka 6 O'clock, ua hoʻokomo mākou i crostini, a ua ukaliʻia e nāʻoki liʻiliʻi maʻamau, a ma ke kikowaena, ua hoʻokipaʻia kahi pipi maikaʻi o Pecorino Toscano me ka aceto balsamico. I nā'ō aʻe e hōʻike aku nei au iā lākou i kēlā me kēia manawa, e kōkua iāʻoe e hoʻomaopopo i kēia.
02 o 09
ʻO Tuscan Antipasto Misto - Crostino alle Olive Nere
He mea maʻalahi kēia, kahi'āpana berena i hoʻomoʻaʻia i nā lāhuhu, a pāholaʻia me ka'āleʻa olive olive. He maikaʻi, a maʻalahi hoʻi ke hana.
ʻO kahi meaʻai:
ʻEwalu paʻi berena,ʻo kāuʻano i makemake ai 1/2 paona (225 g) olive olive, paʻi 2 hui pūʻailaʻaila 2 cloves kele, peele aʻokiʻoki i ka hapalua Hoʻopiliʻia nā'ōmoleʻonika a iʻole ka lemon zest (ʻo kahi wale nō ka'āpana), koho
E hoʻomaka ma ka hoʻouluʻana a me ka hoʻohuiʻana i ka pulp olive. Inā hoʻopiliʻoe, e hoʻohana i nā pōkole pōkole.
E hoʻololi i ka paila pulupulu i kahi ipu a hana i kaʻailaʻaila i loko, e hui me ka maikaʻi.
E hoʻomaʻemaʻe i ka berena, ae'opena i nā'āpana me ka'ōlaʻi,
E kau i ka luna ma luna o nā paʻi, e hoʻonani kēlā me kēlā me kēia kekoki me ke kī aʻelua paha o ka hana inā makemakeʻoe, a lawelawe.
Hoʻomaopopo: Ma muli o ka nui o nā paʻi berena a me ka hana (pāʻinaʻai a me nā'āpana'āpana) hiki paha iāʻoe keʻokiʻoki i nā'āpana i nā kolakiʻekolu ma mua o kou kauʻana i ka mana ma luna o lākou.
ʻO ka fegatini he mau moa liʻiliʻi, a ua hiki iaʻu ke'ōlelo no kaʻike pilikino e piliʻole i ka poʻe i alohaʻole i ka huhū ke aloha i ka hanana ate a me ka leʻaleʻa:ʻo ka hana o ka hoʻololi i ke ake i loko o ka pulé e hana i ke kānalua i ke ake, nā hōʻailona akā ua lilo i mea hoʻonani.
Aia kekahi hoʻopaʻapaʻa ma kā mākou papaʻaina e pili ana i kēia mau mea, a ua hoʻoholo mākou e pili ana iā lākou ma muli o ke broccoli. A maikaʻi loa. ʻAʻole wau i kahi mea ai no ka pāpaʻi broccoli, akā, hiki i kekahi ke hana i kahi like me ka malolo maloʻo maloʻo , aiʻole hiki ke hana i ka crostini me ka'ōina a me nā ancholani:
8ʻOhiʻiliahi o nā meaʻono i makemakeʻia (e wehe a hoʻolei i nā kāpena inā makemakeʻoe), eʻokiʻia i nā kolamu inā makemakeʻia 1 paona (450 g) mea 'ai, holoiʻia (kahi e kahi keʻo - e hoʻomau i ka mea) 3 anchovies, maikaʻi, holoiʻia a'ōwiliʻia 2 punetēpē kahi paʻakaiʻole 1/4 ke kīʻaha kaumaha 1 ka pele (50 g) i ka Parmigiano hou Hiki i ka ipuʻai i loko o ka ipu hao,ʻo ia wale nō ka wai e pili ana i nā lau ma hope o kou holoiʻana. Ke hoʻomaʻemaʻe maikaʻiʻia, e hoʻomaʻemaʻe pono ia, e mīkini iʻole aiʻole hoʻohuiʻia me ka hoʻohanaʻana i nā pulukū pokole, a hoʻokomo i loko o ke pā me ka hapalua o ka waiūpaʻa a me nā hiku.
Hoʻomahu i ka mea kanu no kekahi mau minuke, e hoʻoulu pinepine ana, a ke hana neiʻo ia i ka palaoa.
E hoʻonoe i kaʻaila a me ka palaoa i loko o ka huiʻana i ka'ōnihi, e hui maikaʻi, a hoʻopau i ka wela.
E kaomi i ka palaoa i kāwiliʻia me ka waiūpaʻa e koe, e kau i ka'ōnihi ma luna o laila, a lawelawe.
Ua kākau nā kānaka i nā puke e pili ana iā Northern Italia. I ka nui o ka'ōleloʻana, hiki ke'āpana'āina i nā'āpanaʻelua: dolce (sweet), ka salato, casalingo, aʻo Toscano (paʻakai, home made, or Tuscan). Eia kā mākou hope.
Hoʻonuiʻia ka uku o ka salato ma mua o ka momona waiwai, a ua holoiʻia hoʻi me kahi meaʻala i kapaʻiaʻo agliata, i hanaʻia me ke kāleka a me ka pepa. ʻO kaʻiʻo iʻeleʻele pinepine i kaʻula, a hiki ke momona ka momona.
Keʻano maʻalahi ka manaʻo aʻo ia, akā ma loko o ka hoʻolālā he mau loli nui, ma ka'ōmole o kaʻiʻo a me ka momona, ka mea i loaʻa ai nāʻano lewa likeʻole, a ma nā mīkini maʻalea e hoʻohanaʻia no ka hoʻohiuʻana i kaʻiʻo.
Ma muli o kēia, kokoke i kēlā me kēia kūlanakauhale ma Italia he uku uku'āina, a ināʻaʻole iʻikeʻia ke kūlanakauhale no kona puaʻa, hiki ke hanaʻia mai kahiʻano iʻa'ē aʻe, e like me asino (ass) a o ka oca (goose - Friuli Venezia Giulia ʻikeʻiaʻo ia no ka salama a me ka malolo, aʻo nā meaʻelua i hanaʻia ma lalo o ka nānāʻana o Rabbinical a pēlāʻo Kosher).
ʻO Finocchiona kahi hoʻololi i ka salami i manaʻoʻia he kumu ia i kaʻaihue i kahi kokoke kokoke i ke kūlanakauhaleʻo Prato,ʻo ia ka mea iʻaihue i ka salami hou a hūnā ia i loko o ke kī o ka pale kuhi. I kona hoʻiʻana mai no ia mea,ʻikeʻo ia ua laweʻo ia i nāʻaʻa o kona wahi huna, a ua kūpono i nā akua.
ʻEluaʻano o finocchiona.
Hoʻokahi kahi i kapaʻia he finocchiona, a ua hanaʻia me ka puaʻa momona a momona, kauʻia me ka fennel, aʻelemakule no kekahi manawa; ua kūpaʻa loa.
ʻO kekahi i kapaʻia he sbriciolona, he hua'ōlelo e pili ana i ke kaniʻuhū, a me ka likeʻana o ka paila, uaʻoi aku ka māmā - he hou a'ōwili wale nō i ka hapalua o ka lahilahi. ʻO kahi sbriciolona maikaʻi kahi hana kupaianaha,ʻo ia ma kahi mahele o schiacciata.
ʻO ka finocchiona i hōʻikeʻia maʻaneʻi, ua paʻa loa ia e lawa ai, a maikaʻi loa.
ʻO Pecorino Toscano he meaʻoluʻolu ia i hōʻailonaʻia, kahi hānai waiū o nā hipa kūpaʻa e nānā aʻono like loa me Pecorino Sardo (a he mea like loa ia mai ka Pecorino Romano nui loa). ʻAʻole like kēia kūlike; i ka wā i haʻalele ai ka poʻe mahiʻai o Tuscan i ka'āina ma nā makahiki he 50 a me nā makahiki he 60, e makemake ana i nā hale hou i loko o ke kūlanakauhale me nā pono hou i kēia manawa a me kaʻoihana maikaʻi o ka hanaʻana i nā hale hana hale, nā kahu hipa Sardinia kahi i lawe i kā lākou mau holoholona, Aʻo ka liiki nui loa. Ua hoʻokuʻuʻia kēia'āpana me Aceto Balsamico, a hāʻawiʻia i kahiʻokoʻa kūʻokoʻa i ka momona pīkī pīkī pīkī o ka hānai waiū hānai.