He nui ke kumu o Basil i ke kauwela, a ināʻoe eʻimi nei i kahi ala e mālama ai, a laila e hana i kahi pesto nui a me ka hoʻonoeʻana, he ala maikaʻi loa ia e hoʻonui ai i kēiaʻala o ke kauwela i ka hoʻomakaʻana o nā lā maehana.
ʻO ka pesto iʻikeʻia e ka hapanui o ke ao nei e like me "pesto" kahi-a-hoʻokahi wale nō,ʻo ia nō kekahi o nāʻano pauʻole. "Pesto", 'o ia hoʻi, "pounded," mai ka hua'ōlelo verb pestare ("no ka paʻi"), no ka mea,ʻo ka hana kahiko o ka pesto (a me ka mea a nā mea nui e hoʻohiki mau nei)ʻo ia ke paʻi i nā meaʻai - nā mea kanu, ka paʻakai, ka paʻakai, kaʻailaʻoliva, ka pīni, a me kekahi mau nuts - me ka mīkini a me ka pestle no ka hanaʻana i kahi paʻi, a laila hiki ke hoʻopauʻia me ka wai, ka vīnega, kaʻaila a me ke kikooho paha e hana i kahi alana. ʻAʻole wale kahi'ati no ka pasta, akā, no kēlā me kēiaʻano meaʻai. Hoʻokumu ke kumu o iaʻano hoʻolaha i nā mea likeʻole i nā Roma kahiko, ka mea i hana i kahi pesto i kapaʻia he nui kaʻai eʻai me ka berena.
ʻO nā mea nui loa o nā pestos,ʻo Genoese-style pesto, no ka'āina kaiāpanaʻo Liguria, kahi i hanaʻia ai kēia pesto hou me ka pīpī o Parmigiano-Reggiano cheese a me Pecorino, aʻaiʻia me kahi o nā kānana maloʻo (kahi lōʻihi, he lahilahi, he pāʻani pahūlike e like me ka tagliatelle ), he meaʻokoʻa hou paha, he pokole, he pīpī pīpī māmā - me nā pālaʻiʻuala a me nā pīniʻeleʻele iʻaila pūʻia me ka pasta a hoʻohuiʻia me ka mea pesto.
Ma kaʻaoʻao hema Falani,ʻo ia hoʻi kahi kānana i kapaʻiaʻo ka pistou - keʻano nui loa,ʻaʻole i loko o nā hua pala a me ka lihi.
Ma keʻano maʻamau, e like me kēlā me kahi papa Italia paʻakikī, hiki paha i nāʻano likeʻole he mau kuke, akā koho wau i ka hapalua hapalua o ka hui o Parmigiano a me Pecorino no ka uku maikaʻi i hāʻawiʻia ma waena o ka Parmigiano pākī a me ka paʻakai, pungent Pecorino.
Me kahi maʻalahi liʻiliʻiʻole, he mea nui ka hoʻohanaʻana i kaʻoihana momona a me kaʻoihana kiʻekiʻe loa - he maikaʻi loa,ʻo kaʻoliva o ka'apena'ōmaʻupaʻa, nā hua pine pine maikaʻi (eʻaeʻole i nā hua pākuʻi pōpopo, a puni, ʻO nā pinus armandii pinepine China, hiki ke hoʻokuʻu i ka maʻi pōkole, akā ka pilikia, "ka pine mouth" syndrome, hiki ke waiho i kahiʻawaʻawaʻawaʻawa i loko o kou waha no nā hebedomaʻelua, a nānā i ka pine lōʻihi, lahilahi, a lahilahi ʻO nā hua, e like me nāʻanoʻAmelika-ulu a meʻItalia,ʻanoʻole,ʻaʻohe kumu o "pine waha"), Parmigiano-Reggiano pono (e nānā i kēiaʻatikala no kaʻikeʻana i ka hana maoli) a me Pecorino, a me ka paʻakai hou.
No nā lako,ʻaʻole wau no ka pū'ūmoku a me ka pestle a iʻole ka make 'o ka poʻe pesto-makers. Ua ho'āʻo wau i ka hoʻokomoʻana i ka pesto i loko o ka mīkini a me ka pestle, me mezzaluna , me ka papa hana meaʻai, a me ka holoiʻana i ka lima lima, a makemake wau i nāʻaoʻaoʻelua. ʻO ka hua mīkini me ka pestle wale nō ka pīhoihoi no koʻuʻai. Makemake wau i ka alahele o ka pesto e hoʻonānea a hāʻawi i kahi manaʻo kaumaha i ka mea hope loa.
Ka mea e pono ai
- 2 mau kīʻaha basil hou, holoi a hoʻomaloʻo maloʻo (e holoi i kahi maloʻo me kahi kāwele pepa, inā pono)
- 2 punetēpuni hua pāʻani (e nānā i nā helu ma luna aʻe no nā pine pākuhi)
- 2 nā'ōpuni'ōpala maʻamau, ka'ōpala a me ke kālaiʻia
- 1/4 teaspoon ka paʻakai nui
- 1/2 kaʻaila hou o kaʻailaʻaila
- 1/4 ke kīʻaha
- Paʻaʻo Parmigiano Reggiano (a
- Ke hana maikaʻi nei kaʻenehana Microplane no kēia, no ka mea,ʻoi aku ka liʻiliʻi o ka hīnaʻi e hoʻoheheʻeʻia i ka manawa e pili ai i ka pāmahana wela aiʻole ka wai kīhāpai paʻi)
- 1/4 kīʻaha Pecorino (Romano a Sardo)
Pehea e hana ai
E kau i ka basil, nā hua paina, ke kāleka, a me ka paʻakai i loko o ka meaʻai meaʻai a me ka pulse a hiki i ka hoʻomaʻemaʻeʻia i ka paʻi paʻu.
E hoʻololi i kahi kīʻaha a hoʻonā i kaʻailaʻaila a hiki i ka wā e hui pūʻia.
E hoʻonaninu i loko o ka palaoa a hiki i ka manawa e like ai ka paila.
Nā kūmole no ka lawelaweʻana: Inā e lawelawe ana ma ka pātaʻi, e hoʻomau iāʻoe e mālama i kahi lapaʻau o ka waiʻaila pasta, a hoʻomoʻi i kahi o ka wai i ka paʻi paʻi me ka mea pesto, e liʻiliʻi, e hoʻoheheʻe i nā mālulu a kōkua iā ia e mālama i ka pote.
Hoʻohui iki i ka manawa. E lawelawe me kahi 'ai i kāhiʻia i ka papa, inā makemakeʻia. Makemake au e hōʻiliʻili i nā'ōmato cherry hou a iʻole ka tumatakoko cocktail i hoʻohuiʻia, i ka wā e hui pū au i ka mea pesto me ka pasta.
Ma Liguria, hāʻawiʻia nā pesto ma ka lōʻihi, ka pāpale pālahalaha, a me ka pōkole pīkoi, me nā meaʻuala a me nā pīniʻeleʻele i paʻi pūʻia i loko o ka ipuhao me ka pote. Kāheaʻia kēiaʻo pesto "avvantiaggiato" (pesto me nā pōmaikaʻi) aiʻole pesto "ricco" (rich pesto) .
Nā kūlana no ka mālamaʻana: hiki iāʻoe ke mālama i nā pesto, i hoʻopaʻaʻia me kahi'ōmole'ōmole o kaʻailaʻoliva hou, ma loko o ka pahu wai paʻa ma ka pahu fri no hoʻokahi pule. E hoʻonui i ka hoʻokomo hou i nā pāpā koko, a laila e hoʻokuʻu i nā pahu o ka pesto pa'ū i kahiʻeke kutele zipa-loka no ka mālamaʻana i ke kānana no ka wā lōʻihi. I kēlā ala, hiki iāʻoe ke lawe i ka pesto no ka hoʻokahi wale nō aʻelua mau mau pouna, inā makemakeʻia.
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 227 |
| Ka nui o ka momona | 18 g |
| Ka momona | 4 g |
| Ka momonaʻole | 11 g |
| ʻO Cholesterol | 6 mg |
| Sodium | 162 mg |
| Nā Carbohydrates | 15 g |
| Fiber Dietary | 7 g |
| Pāmua | 7 g |