Ah, e-Itali. Isandi nje segama sanele ukwenza ukuba uphuphe ubomi obumnandi. Kukho & apos; Ukutsala okungenakuphikiswa okuvela kuzo zonke iimbombo zelizwe, ukusuka kwiilali ezimibalabala ezihla emaweni ukuya kwiinduli eziluhlaza ezingagungqiyo ezinezidiliya kwiilwandle ezibengezelayo ezisikelelwe ngesanti yegolide kunye neekhokho ezivaliweyo zokudada. Phakathi kweempawu zesizwe ezininzi ezinomtsalane - uyilo olunomtsalane, ubugcisa obuhle, imbali ebangel 'umdla - kukutya kwalo, okutsale iindwendwe ngemihlambi, kwaye kwade kwaphefumlela iincwadi zokupheka neengoma ezingenakubalwa. Konke ukuluma kuvakala ngathi ngumzuzu ongcwele.

Ngelishwa, izithintelo zokuhamba zisendaweni ngenxa ye- coronavirus eqhubekayo , inokuba lixesha elithile ngaphambi kokuba sithathe isihlalo kwi-trattoria okanye i-osteria okanye i-pizzeria kweli lizwe.

Kodwa oko akuthethi ukuba awukwazi ukuzisa incasa yeBoot ekhitshini lakho. Sijikele kwabapheki behotele base-Itali abali-18 ukuze babelane ngeeresiphi zabo abazithandayo. Phinda wenze ezi zitya ekhaya ngoku, emva koko uzame zona kuhambo lwakho olulandelayo oluya e-Itali-naphi na apho kunokwenzeka khona.

Isonka seTuscan kunye neTomato Soup

U-Luigi Incrocci, Umpheki oLawulayo we-Il Giardino Restaurant e Sina Villa Medici eFlorence

Isonka kunye ne-tomato isuphu yenye yezona zitya zesiko laseTuscan. Inemvelaphi yabalimi kunye nezithako ezilula kakhulu. Namhlanje, akusathathelwa ngqalelo 'njengokutya kwendoda elihlwempu' kwaye oogqirha kunye noochwephesha bayayincoma njengesitya esisempilweni.

Izithako

Ikhonza: Abantu aba-4

• 1 kg. iitumato ezivuthiweyo
• 350 gr. Isonka saseTuscan, esisikiweyo
• I-20 ishiya i-basil, ityulwe yaba yimicu yejulienne
• I-150 gr. I-tropea anyanisi, inqunywe
• Ioyile ye-olive eyintombi eyongezelelweyo
• Ityuwa nepepile, ukunambitha
• Umhluzi wemifuno, njengoko kufuneka njalo

Imiyalelo

Hlamba iitumato kwaye uziphose emanzini abilayo imizuzwana embalwa.

Susa izikhumba kwaye ubeke iprosesa yokutya.

Esipokeni, shushu amacephe amathathu eoyile ye-oliva eyinyani kunye ne-anyanisi iTropea.

Yongeza umhluzi uze uwuyeke udilize de i-anyanisi ithambe. (Umhluzi unokutsalwa ngeso, kuxhomekeke kubungakanani obunqwenelekayo.)

Yongeza iitamatisi kwaye uphakamise ubushushu.

Pheka imizuzu emihlanu ukuvumela isosi ukuba itye kancinci. Yongeza ityuwa kunye nepepper ukula.

Yongeza isonka esisikiweyo esisikiweyo kunye nebasil ecoliweyo ibe yimicu yejulienne.

Nciphisa ubushushu kwaye udibanise kakuhle, uqiniseke ukuba isobho alunamathele emazantsi epanini.

Qhubeka ukongeza umhluzi oshushu, uvuselele rhoqo imizuzu engama-30 ukuya kwengama-40 okanye de isuphu ibe nokuhle, ukungaguquguquki.

I-Tortellini kwiCapon Broth (iTortellini kwiChicken Stock)

USilvia Grossi, uMpheki e-Il Salviatino eFlorence

Ndazalelwa eModena, kwaye ubuntwana bam babugcwele izitya zesintu ezivela kwingingqi yam - lasagne, tortellini, maccheroni al ragu, tagliatelle, zampone, cotechino - kakhulu, intle kakhulu. Kodwa iresiphi yam endiyithandayo yi-tortellini kwi-brodo di cappone. Ndaqala ukufunda ukwenza itortellini xa ndandineminyaka emihlanu ubudala kunye nomakhulu wam. Kwafuneka ndinyuke kwikhawuntara yekhitshi kwaye ndazama kwaye ndazama ukwenza imilo ye-tortellini. Ndiyakhumbula ukuba ndonwabe kakhulu xa, emva kokuzama amatyeli aliqela, ndinokusondela ngakwindlela i-tortellini ekufuneka ijongeke ngayo. Ndinebhongo lokubeka itotellini yam kufutshane nezona zigqibeleleyo ezenziwe ngumakhulu. Ngoku ndiyazi ukuba ndizenza njani, kwaye ngomhla weKrisimesi, xa usapho lwam luhlangene, i-tortellini ayikhe ilahleke kwitafile yethu - eyenziwe ngezandla, nganye nganye, kwakudala.

Idibeneyo: Lo mpheki waseNtaliyane ufundisa iiklasi zokupheka zemveli zaseTuscan kwi-Instagram

Izithako

KwiTortellini

• 7 oz. umgubo omhlophe
• 2 amaqanda apheleleyo
• Ingca yetyuwa

Ukuzaliswa kweTortellini

• 5 oz. inyama yengulube egayiweyo
• 3 tbsp. I-Parmigiano-Reggiano ushizi
• 1 tbsp. isonka esityelweyo, toasted
• 2 oz. mortadella, ecoliweyo ecoliweyo
• 2 oz. I-Parma ham, egalelwe kakuhle
• 1 iqanda leqanda
• Ityuwa, ipepile, kunye nenutmeg

YeCapon (okanye yenkukhu stock)

• I-1 capon (okanye inkukhu epheleleyo), malunga ne-2 lbs.
• I-3.5 oz isilimo esidliwayo esinamagatsha anamanzi, asikiweyo
• 3.5 oz. izaqathe, ezinqunqiweyo
• 2 amatswele amhlophe asikwe kwisiqingatha
• Amanzi, ityuwa, kunye namagqabi e-bay

Imiyalelo

Hlanganisa zonke izithako ze-tortellini kunye ukwenza intlama. Vala uze ubeke umxube efrijini iiyure ezimbini.

Pheka inyama yehagu egalelwe epanini ngeoyile yomnquma, ityuwa nepepile. Makhe ipholile kwi-colander ukuphelisa ulwelo oluza kubakho. Kwisitya, xuba nezinye izithako zokugcwalisa.

Sika inkukhu ibe ngamaqhekeza amane amakhulu. Kwimbiza enkulu, yongeza zonke izithako kunye kwaye ubilise kancinci iiyure ezine ukuya kwezintlanu.

Susa inhlama yepasta kwifriji. Yolula inhlama ide ibe ilungile kwaye uyinqumle kwizikwere ze-intshi enye.

Beka ukuzaliswa kwiziko. Songa unxantathu, ulumke ukutywina imiphetho kakuhle, emva koko ujike ikona yokuqala ude ubambe enye. Push ukuvala.

Xa i-tortellini kunye nesitokhwe sele zilungile, zibilise imizuzu emithathu ukuya kwemine.

Yongeza nje ngokufafaza i-parmesan ushizi.

UTuscan Gnocchi

I-Alessandro Manfredini, Umpheki kwi-Renaissance Tuscany Il Ciocco Resort & Spa eLucca

Ukukhula eBarga kunye nosapho lwam, i-gnocchi yenye yeendlela zokupheka zakudala ezazisizisa kunye. Sisinye sezitya zokuqala endafunda ukuzenza ndisengumntwana. Ukubeka nje, kum, ipleyiti ye-gnocchi ivakalelwa njengekhaya.

Izithako

• 2 iilitha iitapile
• Iqanda eli-1
• 10 oz. umgubo
• Ityuwa, ukunambitha

Imiyalelo

Kwimbiza enkulu, bilisa iitapile (ulusu) ngamanzi aneleyo ukuzogquma. Bilisa malunga nemizuzu engama-20, okanye kude kube yithenda yefoloko.

Emva kokupheka kunye nokupholisa ngokwaneleyo ukuphatha, coca iitapile uze uzifake. Hlanganisa iqanda kunye netyuwa, kulandele umgubo. Hlanganisa uze ufike kwi-intlama-efanayo.

Yenza iinxalenye ezincinci zentlama kwiinyoka ezinde. Kwindawo egutyiweyo, yinqumle ibe ngamaqhekeza. Sebenzisa ifolokhwe ukuprinta ngobumnene imigca. (Oku kunceda i-gnocchi ibambe ngaphezulu isosi.)

Gubungela ngobumnene nawuphi na umgubo ogqithisileyo kwaye ubeke i-gnocchi kwimbiza enkulu enetyiwa, abilayo amanzi. Pheka i-gnocchi de ifike phezulu, malunga nemizuzu emibini ukuya kwemine. Susa ngobunono i-gnocchi ngesipuni esitshiweyo; ukucoca kakuhle.

Baphose ipani yesosi kunye nesosi yakho oyithandayo yase-Italiya kwaye upheke kunye malunga nemizuzu emibini. Konwabele ukutya kwakho!

I-Zucchini Blossoms igcwele iRicotta, iTaleggio, kunye neMinquma emnyama

UFabio Ciervo, Umpheki oLawulayo we-Il Giardino Ristorante kwihotele i-Eden eRoma

Izithako zibalulekile, ngakumbi ukutsha kweentyatyambo. Iresiphi elula kwaye elula enencasa ethe-ethe kakhulu. Ukongeza, iintyatyambo zucchini zifumaneka kuphela entwasahlobo, kwaye eli lelona xesha lifanelekileyo lokonwabela izinto ezilula, ekhaya.

Idibeneyo: Indlela amaTaliyane aQhelekileyo enza iiNtsuku zawo zibe ngcono kwaye afumana iThemba

Izithako

Ikhonza: Abantu aba-4

• Iintyatyambo ezili-16 zucchini
• 280 g. ricotta
• 25 g. ii-Olive ezimnyama
• 80 g. I-Pachino iitamatisi zetsheri, zinqunyiwe
• Ioyile ye-olive eyintombi eyongezelelweyo
• 100 g. I-DOP taleggio cheese, idayisi
• Ipini ye-oregano eyomileyo
• I-Chervil, yokuhombisa

Imiyalelo

Ukucwilisa i-oven ukuya kuma-140 degrees. Beka i-ricotta ushizi ehovini malunga neyure enye ukwenzela ukuba yome kancinci.

Hlanganisa i-ricotta kunye ne-taleggio cheese kwisitya usebenzisa i-spoon yamaplanga. Yongeza ityuwa nepepile uze uyixube malunga ne-15 yeigremu zeminquma ecoliweyo emnyama. (Iminquma yaseTaggiasche evela kwingingqi yaseLiguria, encinci nencasa, kuyacetyiswa.)

Hlamba iintyatyambo zucchini kwaye uzomise ngononophelo. Gcwalisa ukubhobhoza ngomxube weeshizi uze ubeke izinto kwientyatyambo. Zisonge ukuze zenze imilo encinci epokothweni.

Beka iintyatyambo ze-zucchini kwisitya sePyrex kwaye uyibeke kwi-oveni eshushu imizuzu embalwa ukuze ushushubeze itshizi ye-ricotta kwaye uvumele iintyatyambo zipheke ngobunono.

Pheka iitumato zepachino ezinqunqiweyo epanini ngeoyile encinci, ityuwa, ipepile, kunye ne-oregano eyomileyo kubushushu obuphezulu. Yongeza iminquma enamatye amnyama eseleyo kwaye bayeke bapheke imizuzwana embalwa.

Beka iintyatyambo zucchini ngendlela emile kwifeni, kwaye yongeza iitamatisi eziphekiweyo kunye neminquma phakathi. Gcoba isitya kunye namanye amagqabi e-chervil kunye ne-zucchini blossoms julienne. Gxobhoza ioyile encinci ngaphezulu.

IMare e Monti (okanye uLwandle kunye neeNtaba)

UAndrea Antonini, Umphathi oLawulayo weImago kwiHassler yaseRome

UMare e Monti, okuthetha ulwandle kunye neentaba, sisitya esiqhelekileyo sase-Italiya. Njengoko igama lisitsho, incasa yesi sidlo zidityaniswa zezinto ezisuka ezintabeni (ezinje ngamakhowa) kunye nolwandle (ezinje nge prawns). Yindlela yokupheka ekhawulezayo. Ndizenzele into endiyithathayo kule recipe yemveli yase-Italiya, esiqhele ukuba sisitya se-pasta, ngaphandle kwe-carbs. Endaweni yepasta ndafaka amakhowa. Isitya sisajongeka ngathi senziwe nge-pasta, kodwa isiseko eneneni senziwe ngamakhowa.

Izithako

Ikhonza: Abantu aba-4

• 400 gr. amakhowa ekhadoncelli
• 300 g. igobbetti shrimp
• 100 g. ibhotolo
• Iparsley, ukungcamla
• Porto iwayini, ukungcamla
• IBranti, ukungcamla
• I-Paprika, ukunambitha
• Pepper, ukungcamla
• I-Oregano, ukunambitha
• Ilamuni, ukunambitha
• 1 icephe ijusi yelamuni
• 1 ilamuni yexolo
• Imifuno yonyaka

Imiyalelo

Yibhotolo enencasa yokudibanisa ibhotolo, iparsley, iwayini ePorto, ibranti, ipaprika, ipepile, i-oregano, kunye nemon kumxube wokuma.

Kwibhiskithi, thowusti 250 gr. yama-mushroom aneqokobhe neentloko ze-prawns. Yima ngebranti. Yongeza umkhenkce kwaye uvumele ukuba udibanise iiyure ezintathu. Hluza kwaye unciphise.

Sika i-150 gr. Amakhowa kwimitya kaJulienne.

Coca ii-prawns, emva koko uzifune epanini.

Beka amakhowa kaJulienne ngepani enamanzi, ngokwaneleyo ukuze uthambe.

Yongeza i-bisque. Yongeza ibhotolo enamakha. Gqibezela ngecephe lejusi yelamuni kunye nexolo lelamula.

Ncedisa kwisitya sesobho, uze ungeze iiprawn ngaphezulu. Gcoba ngamayeza.

IsiLinguine alla Puttanesca

UMatteo Temperini, Umpheki oLawulayo eRosewood Castiglion del Bosco eTuscany

Ndiyayithanda le isidlo esilula kunye nesithethe saseNtaliyane. Ukukhula, umama wayendilungiselela oku rhoqo ehlotyeni, kwaye iyandikhumbuza ebuntwaneni bam kunye nezo ntsuku zintle zasehlotyeni. Namhlanje, ndiyiphekela unyana wam, ngethemba lokuba uyakuyikhumbula xa emdala ngendlela endenza ngayo.

Izithako

Ikhonza: Abantu aba-4

• 400 gr. ulwimi lwepasta
• 1 ikonofile
• Iiflethi ezimbini ze-anchovy
• 20 gr. capers
• 50 gr. iparsley, igalelwe
• 400 gr. iitumato zetsheri
• 40 gr. ioli yeoli yomnquma eyongezelelweyo
• I-Chili pepper, ukunambitha
• Ityuwa, ukunambitha
• 20 gr. ii-olive (i-taggiasche olive) iyacetyiswa, kodwa ayimfuneko)

Imiyalelo

Brawuni igalikhi, ii-anchovies, ii-capers, kunye ne-chili pepper nge-oyile ye-olive.

Yongeza utamatisi osikiweyo osikiweyo kwaye upheke imizuzu emibini ukuya kwemithathu. Okwangoku, pheka ipasta al dente emanzini anetyiwa. Ukucoca kakuhle kunye ne-pan uyigalele kwisosi esimuncu.

Yongeza iparsley kunye neminquma. Khonza.

Ipasta eneZucchini kunye neePrawns

USalvatore Bucceri, Umpheki ehotele iVilla Carlotta eTaormina

Le spaghetti kunye ne-zucchini kunye ne-prawns yresiphi yokutya kwaselwandle yase-Itali. Ilula kwaye ayithathi xesha kwaphela ukulungiselela. I-Zucchini yimifuno enkulu yasehlotyeni- amaTaliyane asebenzisa le mifuno (enyanisweni iziqhamo zezityalo) kwisuphu, i-frittatas, i-fritters kunye ne-pasta, enje ngale Esi sidlo silula kwaye sifudumele - asinayo isosi eninzi. Nangona kunjalo, izithako zidibene kunye ukunxiba ipasta ene-flavour eninzi. Ungayitya ibanda njenge-pasta. Ndongeze i-peperoncino ukunika isitya ukukhaba, kodwa ukuba awukuthandi ukutya okuqholiweyo, ungakushiya ngaphandle.

Izithako

• 400 g. (14 oz.) Spaghetti okanye ezinye iityhubhu zepasta, njengepenne okanye ipaccheri
• 400 g. (I-14 oz.) I-prawns okanye i-shrimp (le recipe isebenzisa imisila ye-prawn efriziwe)
• 3 okanye 4 zucchini
• 2 ikonofile egalelweyo, ecoliweyo kunye nokusikwa
• 1 tbsp. capers
• 2 okanye 3 tbsp. ioli yeoli yomnquma eyongezelelweyo
• ½ iglasi iwayini emhlophe
• ½ tsp. i-peperoncino flakes (okanye i-1 tsp. i-peperoncino entsha, i-chopped)
• Ityuwa nepepile, ukunambitha
• 1 i-parsley esandul 'isandla (ukhetho)

Imiyalelo

Coca kwaye uxobule isibini kwisithathu seeprawn, ususe iintloko ukuba ziphelele. Gcina isinye kwisithathu.

Hlamba i-zucchini, susa iziphelo, uzisike ngokufanelekileyo ngoncedo lwemela okanye i-mandolin. Sika izilayi kwisiqingatha.

Kwipani enkulu yokupanda okanye i-iron skillet, bushushu ezimbini ukuya kwezintathu iipuni zeoyile ye-oliva enyulu kunye negalikhi ecoliweyo kunye ne-peperoncino ngomzuzu.

Yongeza ii-prawns kunye ne-capers epanini, kwaye upheke imizuzu emihlanu, de kube ii-prawns zitshintshe umbala. Yongeza iwayini emhlophe kwaye vumela utywala buphume. Yongeza i-zucchini kunye ne-½ indebe yamanzi. Yongeza ityuwa kunye nepepper ukula.

Gubungela ngesivalo kwaye udilize kude kuphekwe i-zucchinis (malunga nemizuzu eli-10). Hlanganisa ngepuni yeplanga ngezikhathi ezithile.

Okwangoku, bilisa amanzi epasta. Yongeza ityuwa yakuba iqale ukubilisa kwaye uze nayo emathunjini kwakhona. Pheka ipasta de al dente.

Ukucoca ipasta kwaye uyongeze epanini nge-zucchini kunye ne-prawns. Hlanganisa yonke into kunye kwaye usebenze ngokukhawuleza kunye ne-peperoncino eyongezelelweyo okanye i-parsley eqoshiwe, ukuba ufuna.

ISafron Risotto eneGolide yeGolide

U-Osvaldo Presazzi, Umpheki oLawulayo weGrand Hotel Tremezzo eLake Como

Esi sisitya esityikityiweyo sikaGualtiero Marchesi, ‘uYise wokutya kwase-Italiya.’

Izithako

Ikhonza: Abantu aba-4

• 320 gr. Irayisi yeCarnaroli
• 20 gr. iParmesan egayiweyo
• 100 gr. ibhotolo
• ½ gr. Isafron kwi-pistil
• 1 ltr. umhluzi wenyama
• 1 iglasi yewayini emhlophe
• Ityuwa

Imiyalelo

Gcoba isafron kwiglasi yomhluzi oshushu, ngokwaneleyo ukuba ungene ngokupheleleyo.

Epanini, gaya i-20 g. yebhotolo. Yongeza i-anyanisi etyunjiweyo kwaye upheke imizuzu embalwa. Hlanganisa newayini elimhlophe ukupholisa kunye nokucoca nge-colander, ukususa i-anyanisi.

Lungisa i-cream yebhotolo kunye ne-asidi yolwelo kunye ne-60 g. yebhotolo ethambileyo kubushushu begumbi.

Kwesinye ipani, thowusta irayisi yeCarnaroli kunye ne-20 g eseleyo. Ibhotolo kwimizuzu embalwa. Yongeza kwiwayini emhlophe kwaye mayibe ngumphunga.

Thela umhluzi ukupheka i-risotto ngalo lonke ixesha isoma. Phambi kokupheka, yongeza isafron stigmas. Nje ukuba upheke, gcina i-risotto kumaza (athambileyo), ukuze ungomisi kakhulu.

I-Spaghetti carbonara

UMartin Vitaloni, Umpheki oLawulayo kwiGrand Hotel iVictoria eMenaggio

Ndenze isitya kwiLake Como. Ndifuna ukunika isosi ye-carbonara ubume obutsha-ukukhanya okuthile- kodwa ngaphandle kokungcatsha incasa, ke ndasebenzisa i-siphon ukufumana esi siphumo. Umbono weza kum xa ndandisejimini - andazi ukuba kwakutheni. Ndonwabile ukuba bonke abathengi abavela kwihlabathi liphela bayayixabisa: AmaTaliyane kuba yayingaqhelekanga kwaye ingekho ngokwesiko; abaphambukeli kuba incasa ibiyintsusa, kodwa imilo ayiqhelekanga.

Izithako

• 100 gr. I-spaghetti evela eGragnano
• 25 gr. ibhotolo
• 20 gr. itshizi yepecorino
• 5 gr. ipelepele emnyama
• 30 gr. isidlele sehagu

Kwisoso seCarbonara

• 300 gr. umpakathi weqanda
• 80 gr. cream yobisi
• 20 gr. Bacon (Bacon) Amafutha

Imiyalelo

Yinqunqa i-guanciale kwaye uyibeke ngombala epanini de ibe krwada. Beka bucala kwaye ugcine amanqatha.

Kwisosi ye-carbonara, yongeza nje izikhupha zeqanda kukhilimu, kwaye yongeza i-bacon fat. Lungisa ityuwa kwaye ubeke umxube kwi-siphon, uyilayishe kunye ne-cartridge ye-cream. Gcina i-siphon ifudumele, ngokufanelekileyo kwi-65 degrees Celsius.

Pheka ipasta ekubiliseni, emanzini anetyiwa kude kube yi-dente. Yoyike ngepani ngebhotolo kunye netshizi zepecorino. Yongeza ipepile kwaye unakekele ukuba ungenzi amaqhuma.

Cwecwe ipasta kwaye uyigqibe ngesiphon yesosi yecarbonara kunye nebhekoni iyaqhekeka.

I-Ricotta kunye ne-Spinach Fiorentina Gnocchi kunye ne-Sauce ye-Tomato

UDaniele Sera, Umpheki oLawulayo weTosca eBelmond Castello di Casole eTuscany

USera wabelana ngeresiphi yakhe yothando awuthandayo ebuntwaneni, gnudo di ricotta alla Fiorentina (ricotta kunye nespinatshi Fiorentina gnocchi kunye netumato sauce), eyayilungiswa ngumama wakhe waseFlorentine veki nganye kwiintlanganiso zosapho.

Izithako

Ikhonza: Abantu aba-4

• 1 indebe yespinatshi
• 1 ½ iikomityi zerhasi
• 1 shallot, ecoliweyo
• Flour umgubo wekomityi
• 3 izikhupha zamaqanda
• I-1/8 indebe ye-parmesan ushizi
• ¾ iikomityi ezibomvu zetamatisi, ezixutywe kwaye zicutshiwe
• 1 itswele etyheli, enqunqiweyo
• Amagqabi eBasil
• 2 ikonofile egalelweyo
• 6 tbsp. ibhotolo
• Ioyile ye-olive eyintombi eyongezelelweyo
• I-Nutmeg powder, ukunambitha
• Ityuwa nepepile, ukunambitha

Imiyalelo

Gcoba i-anyanisi kunye negalikhi kunye nomdaka ngepani kunye neoli yeoli.

Yongeza kwiitamatisi, zihlanjululwe ngaphambili kwaye zinqunywe kakuhle; yongeza i-basil kwaye upheke imizuzu engama-40.

Gweba kakuhle i-shallot kwaye ungacacanga kakuhle epanini ngeoli. Yongeza isipinatshi, oya kuthi ubilise ngaphambili, usipholise emanzini nasemkhenkceni, ucofe, kwaye usikwe kakuhle ngemela.

Cima isitovu. Yongeza itshizi ye-ricotta, oya kuthi ngaphambili uyomise ehovini kwiidigri ezili-110 ngeyure enesiqingatha. Yongeza izikhupha zeqanda, umgubo, kunye neparmesan, kunye nexesha kunye ne-nutmeg, ityuwa kunye nepepile. Hlanganisa.

Lungiselela iibhola ezincinci ze-gnocchi ngomxube.

Gcwalisa ipani ngamanzi, yongeza ityuwa, kwaye uzise emathunjini. Pheka i-gnocchi imizuzu emithathu, uhlambe, uze uzibeke epanini ngebhotela.

Ukukhonza, beka i-tomato sauce ngobumnene kwisitya kwaye ungeze i-gnocchi.

I-Tubetti Pasta eneMifuno yeGadi, iSicilian Pecorino, kunye nePowberry Powder

URoberto Toro, uMpheki eBelmond Grand Ihotele eTimeo eSicily

Umpheki uRoberto Toro wabelana ngokutolika kwakhe ngesitya saseSicilian esenziwe ngophawu lwe-tubettini alle verdure e pecorino, enokuthi iphinde iphinde iphinde yenzeke ekhaya.

Izithako

Ikhonza: Abantu aba-4

• 1 1/3 iityhubhu zepasta
• ¼ ikomityi itswele
• I-1/8 indebe yesilimo esidliwayo esinamagatsha anamanzi
• 1/8 indebe yomnqatha
• I-1/8 indebe ye-asparagus
• 2 tsp. chicory
• 3 tsp. iimbotyi ezintsha
• Iintyatyambo ezine zucchini
• 1 tsp. fennel yasendle
• ¼ ikomityi egalelwe itshizi yaseSicilian pecorino
• 2/3 iikomityi raspberries

Imiyalelo

Kwisitokhwe semifuno

I-celery egcusiweyo, iminqathe, kunye netswele embizeni kunye ne-drizzle yeoyile ye-olive eyintombi. Yongeza iikomityi ezisibhozo zamanzi.

Pheka ngobushushu obucothayo malunga neyure enesiqingatha. Hlunga kwaye ugcine ushushu.

I-Raspberry Powder

Beka amaqunube kwiphepha lokubhaka elinephepha lokubhaka. Bhaka kwi-degrees ezingama-100 iiyure ezingama-24 de dehydrated. Ukudibanisa kunye noxinzelelo.

Kwipleyiti

Coca i-asparagus kunye ne-chicory, emva koko usike owokuqala ube yimijikelo kwaye owesibini ube yimicu emincinci.

Hlamba kwaye uqokelele iimbotyi ezibanzi, coca iintyatyambo zucchini kwaye ususe ipistil, kwaye uhlambe kwaye ucobe ifennel yasendle.

Inyama encinci 10 gr. i-anyanisi kunye ne-roast epanini kunye ne-drizzle yeoli yeoli. Yongeza ipasta kwaye upheke ngokungathi yayiyi-risotto imizuzu elithoba, ukongeza isitokhwe semifuno kancinci ngexesha. Hamba kwimizuzu esithoba, yongeza ukucoca kunye nokusika imifuno kwaye ugcine ukupheka.

Vala ubushushu, kunye nekhrim yonke into nge-pecorino cheese egayiweyo. Ixesha kunye neetyuwa kunye nepepper. Beka ipasta kwisitya kwaye ufefe ngepowder raspberry.

I-Sauce yaseLigurian Pesto kunye neTrofie Pasta

UCorrado Corti, uMpheki waseLa Terrazza eBelmond Hotel Splendido ePortofino

I-Chef Corti izinikele kwizithethe zaseLigurian, kubandakanya i-linguine kunye nesosi yayo entsha ye-pesto. Ngelixa egxile ekusebenziseni kuphela izithako zekhaya ezintsha, umpheki uCorti wabelane ngeresiphi engezantsi ukuphinda enze isitya ekhaya.

Izithako

• 1 ¼ ikomityi yamagqabi e-basil
• ¾ ikomityi yepine nuts
• ½ tsp. igalikhi
• I-3/5 indebe eyongezelelweyo yeoli yeoli yomnquma
• Ipinki yolwandle ityuwa ephaphazelayo
• ½ ikomityi yetshizi yeparmesan
• ¼ ikomityi yesonka samasi sepecorino
• Iimbasa zePasta

Imiyalelo

Sebenzisa udaka ukusila igalikhi (ngaphandle kwentliziyo), iityuwa zetyuwa yolwandle, amandongomane ompayini, kunye nebasil (ngaphambi kokongeza, susa iziqu, uhlambe, kwaye wome kakuhle).

Hlanganisa konke nge-pecorino cheese, itshizi ye-parmesan, kunye neoyile ye-oliva eyintombi eyongezelelweyo kwiprosesa yokutya.

Yizisa amanzi kumathumba kwaye upheke ipasta. Ukucoca kakuhle.

Gxotha ipasta ephekiweyo ngomxube kwaye usebenze kunye noshizi owongezelelweyo weparmesan ngaphezulu.

Inkukhu kunye neBell Pepper

UMichele Ferrara, uMphathi weJK. Beka amaRoma eRoma

Iresiphi iphinda ihlole isitya endisithandayo: inkuku ineentsimbi. Ngokwembali yakhe wayeyithatha 'njengesitya esilihlwempu' ukanti ityebe kakhulu.

Izithako

Ikhonza: Abantu aba-4

Yenkukhu

• Iinkukhu ezi-2 eziphilayo (i-250 gr. Okanye i-8.8 oz nganye)

Kwicala

• 1 ipepile ebomvu
• 8 itswele entsha yasentwasahlobo

Ukulungiselela i-Basil yeoyile

• 200 gr. (okanye i-7 oz.) I-basil entsha
• I-oli yomnquma eyongezelelweyo (500 ml.)

Kwibhotolo yeBhotolo kunye neRosemary

• 2 kg. (okanye 7.5 oz) amathambo enkukhu
• 3 iminqathe
• 3 itswele yegolide
• 2 ikonofile
• 1 iqela le-rosemary
• Iziqu ezi-3 zeseleri
• I-10 gr. (okanye 0.35 oz.) Ibhotolo
• 25 ikl. Iviniga yebhalsam
• 10 ml. ndiyi willow

YePowder yeOlive

• 50 gr. (1.7 oz) yeminquma

Imiyalelo

Ukulungiselela ibhotolo kunye neRosemary Sauce

Ukucwilisa i-oven ukuya kuma-180 degrees. Beka amathambo enkukhu epanini kwaye ushiye ehovini imizuzu engama-40.

Hlamba uxobule iminqathe, itswele kunye neseleri. Beka epanini kunye neoyile eninzi kwaye upheke kubushushu obuphakathi.

Thatha amathambo enkukhu egcadiweyo, uwakhuphe kumanqatha amaninzi uwafake epanini kunye nemifuno emdaka.

Gquba kwaye ugcwalise ipani ngamanzi de yonke into igqunywe. Yongeza izithako ezisele kwaye ubilise kakuhle de ivolumu yayo ibe sisiqingatha.

Hluza ulwelo oluseleyo ngoncedo lwe-strainer entle. Yilungiselele kwelinye ipuphu kwaye unciphise ukushisa okuphantsi uze udibanise. Ixesha kunye neetyuwa.

Ukulungiswa kwesitya esisecaleni

Hlamba kwaye uyomise imifuno. Beka ipepile iphela ehovini kangangemizuzu engama-20 ukuya kuma-180. Coca itswele lasentwasahlobo ngokususa amagqabi aluhlaza kunye neengcambu kwi-boom.

Blanch kubo imizuzu emithathu, coca, kwaye wome. Yilungiselele epanini elishushu kwaye usonge onke macala kude kube mnyama ngegolide.

Chuba ipepile eyosiweyo ngaphambili kwaye ususe imbewu, ulumkele ukufumana amanqwanqwa amane aqhelekileyo. Hlalani nifudumele de nisitya isitya.

Ukulungiselela i-Basil yeoyile

Blanch i-basil emanzini ashushu imizuzwana eli-10. Ukucoca kunye nokupholisa emanzini abandayo.

Yicudise kakuhle kwaye uyibeke kwi-blender ene-½ ilitha yeoyile imizuzu emithathu ubuninzi.

Hluza ioyile ngesisefo esifanelekileyo.

Ukulungiselela iPowder Powder

Cwangcisa ii-olive zakho kwisosi uze uziyeke zome kwimicrowave kangangemizuzu emine zide ziphelelwe ngamanzi emzimbeni. Hlanganisa iminquma eyomileyo ukuze ufumane umgubo.

Inkukhu

Yongeza i-oyile ye-oyile kwipani engeyoyentonga, vula ubushushu, kwaye ulungiselele inkukhu (eyayifakwe ityuwa ngaphambili kunye nepepper) de ulusu lube golide. Emva kokuzijika, yehlisa ubushushu kwaye uziyeke zitshise zide ziphekwe.

Nesingxobo

Hlela inkukhu encinci kwinqanaba leplate ngakwesobunxele. Kwicala lasekunene lenkukhu, thalela ezinye izilayi zepepile kunye netswele. Yenza ujikelezo ngeoyile yakho ye-basil uze ufefe nge-powder yomnquma omnyama. Thela i-rosemary eshushu kunye nebhotela yesosi.

I-Orecchiette eneTopip Tops okanye iBroccoli Rabe

UDomingo Schingaro, Umpheki oLawulayo eBorgo Egnazia ePuglia

Kumpheki uDomingo, esi sidlo, i-orecchiette alle cime di rapa, simele isiseko se-Puglia: Isitya esisekwe kwimifuno esendele nzulu kwinkcubeko nakwizithethe zalo mmandla nesikwabonisa utshintsho lwamaxesha onyaka, ukusukela cime di rapa ( okanye i-broccoli rabe) ifumaneka kuphela kwiinyanga zasebusika.

Esi sidlo simele iinkumbulo zobuntwana zikaDomingo. Njengenkwenkwana, uDomingo wayethanda ukuya eBari Vecchia (idolophu yakudala yaseBari) ukuya kubukela amanenekazi ahleli ecaleni kwendlela esenza i-orecchiette pasta eyenziwe ngokwabo ngokugxila kwabo okukhulu kunye nokuzinikezela kwabo. Usahleli ukuba abuye aye kubabukela namhlanje. Indlela yokupheka kaDomingo iqaqambisa incasa yasePuglia: 'Awunakho ukuphinda ubuyise isithethe, kodwa ungasitolika, utshilo.

Izithako

Ikhonza: Abantu aba-4

• I-14 oz. I-Senatore Cappellii yomgubo wengqolowa we-semolina
• 7 oz. amanzi ashushu
• Ipini yetyuwa
• Ioyile ye-olive eyintombi eyongezelelweyo
• 4.4 iilitha iitiphu zetheniphu (iitophu zetheniphu, i-broccoli rabe, okanye i-broccolini)
• Ii-anchovies ezintsha ezinetyuwa
• 1 ikonofile
• 1 ipepile ebomvu (ukhetho)

Imiyalelo

Yentlama yePasta

Kwibhodi yokusika yomthi, hlanganisa umgubo wengqolowa we-durum semolina kwimfumba kwaye wenze iqula embindini. Thela amanzi kancinci kwaye uxovule i-semolina ngesandla. Yongeza ityuwa kunye neoyile kwaye uqhubeke nokusebenza ngentlama.

Sebenzela inhlama eminye imizuzu esibhozo ukuya kweli-10, usebenzisa iintende zezandla zakho. Masaja de kufunyanwe intlama egudileyo, nelastiki, esenza ibhola entle egudileyo.

Gquma ngetawuli kwibhodi yokusika kwaye uyiyeke iphumle imizuzu eli-15.

Ngesitshetshe, yenza izonka ezincinci malunga nesibhozo ukuya kwi-10 cm. nde.

Sika isonka ngasinye esincinci amadombolo , . iziqwenga ezincinci zesentimitha enye.

Ngesitshetshe setafile egudileyo okanye imela yebhotolo encinci, cofa kancinci kwi-gnocchetti, ukuyizisa kuwe kunye nokwenza iigobolondo ezincinci. Nciphisa i-semolina kwibhodi yokusika xa kufuneka.

Nje ukuba amaqokobhe enziwe , zijike nganye nganye kwaye uzibeke emnweni. Nje ukuba ugqibile, bayeke bomile kwibhodi yokusika kangangeyure enye.

Yesosi

Coca imifuno yetheniphu okanye ibroccolini. Susa amagqabi amakhulu anemicu kwaye ukhethe iifreythi kunye namagqabi amancinci ethenda. Emva kokuba iziciko zicociwe, zihlambe kwaye uzomise. Yisuse ecaleni.

Okwangoku, yiza nembiza enkulu yamanzi ukuze ubilise.

Esipokeni, galela i-3.5 oz. yeoyile ye-olive eyintombi engaphezulu kunye ne-clove epheleleyo yegalikhi esikwe kwisiqingatha.

Coca ii-anchovies ezimbini ngetyuwa kwaye uzishiye emanzini imizuzu eli-10. Thatha iifillets uzifake epanini ngeoyile ye-olive kunye negalikhi (iresiphi nayo inokwenziwa ngaphandle kwee-anchovies).

Nciphisa ubushushu obuphantsi kwaye upheke de ii-anchovies zithambe ngokupheleleyo. Kuya kuthatha malunga nemizuzu esibhozo. Vala ubushushu kwaye ususe igalikhi. Ukuba unqwenela, yongeza kancinci ipepile ebomvu okanye ipepile ebomvu.

Yongeza ityuwa embizeni yamanzi abilayo kwaye upheke iitopu. Xa amanzi ebuyela emathunjini, yongeza i-orecchiette entsha malunga nemizuzu emihlanu.

Ukucoca kakuhle kwaye ugcine amanye amanzi okupheka epasta ecaleni. Yongeza i-orecchiette kunye ne-broccoli epanini, isiqingatha sesinongo seoyile kunye nesardadi kunye namanzi okupheka. Hlanganisa kakuhle ide yenze ukungqinelana okucocekileyo.

Iilwimi ezinamaLwandle oLwandle kunye neeNkumba zoLwandle

UGiovanni Vanacore, Umpheki oLawulayo wePalazzo Avino eRavello

Akukho nto intle ngakumbi kumpheki njengokujonga ngaphandle kwi-balcony ejonge elwandle kunye nokuphefumlelwa kuyo. Ngombono ovela kwiNdlu ePinki, unokufumana incasa kunye nemibala yezithethe zethu, ezinje ngohlobo lwepeyinti yee-shades endizama ukuvelisa kuzo izitya zam. Ukupheka ngumdla kum - umceli mngeni oqhubekayo kunye nezithako. Kungenxa yoko le nto xa ndifumana entsha, enjengee-urchins zaselwandle, ubuncinci ndinokuzama kwaye ndenze isidlo esitsha ngayo, endivuyisa kuqala emva koko neendwendwe zam.

Izithako

• 360 g. ulwimi
• 80 gr. urpin yaselwandle
• ILemon Peel
• 60 gr. Iigobolondo zolwandle
• 4 iitumato ze-auburn
• 1 iqela lesisekelo
• 1 ikonofile
• 50 gr. ioli yeoli yomnquma eyongezelelweyo

Imiyalelo

Okokuqala, beka iitumato ezinqunqiweyo kwi-blender kwaye udibanise malunga nomzuzu omnye. Phakamisa wonke umxube, ufumane amanzi etumato.

Epanini, gaya igalikhi kunye neoyile, emva koko udibanise amanzi etumato kunye neminenke. Bayeke babe sosi.

Bilisa amanzi kwaye upheke iilineine de al dente. Ukucoca kakuhle, emva koko uvuse isosi yamanzi yetumato imizuzwana embalwa. Susa ekushiseni kwaye ungeze ii-urchins zolwandle, i-lemon peel, kunye ne-basil.

I-Risotto etyheli etyheli, iBurrata, kunye neLovage

UFabio Abbattista, uMphathi we-L'Albereta eFranciacorta

Izithako

Ikhonza: 1

Kwisoso seTatato emthubi

• 500 gr. Datterino iitumato cherry
• 40 ml. ioli yeoli yomnquma eyongezelelweyo
• 1 itswele emhlophe
• 1 ikonofile
• 6 amagqabi e-basil
• Ityuwa

Sika itswele kwimicu kaJulienne. Yisitovu epanini ngeoyile kunye negalikhi. Faka iitumato zetsheri, ibasil, kunye netyuwa, kwaye upheke kancinci malunga nemizuzu engama-30 kubushushu obuphakathi.

Susa amaqabunga e-basil kunye negalikhi. Tshintshela kwiThermomix emva koko ucofe i-chinois.

KwiRisotto

• 80 gr. Irayisi yeCarnaroli
• 500 ml. umhluzi wemifuno
• 30 ml. iwayini emhlophe
• Isosi yetumato emthubi
• 100 g. I-parmesan ushizi (oneminyaka eyi-24 iinyanga)
• 40 g. ibhotolo
• 20 ml. ioli yeoli yomnquma eyongezelelweyo
• Ityuwa kunye nepepile emhlophe, ukungcamla
• Lovage amagqabi

Gcoba irayisi nge pat yebhotolo. Nciphisa iwayini emhlophe kunye nokudibanisa. Yongeza ityuwa kunye nomhluzi obilayo.

Faka i-cherry etyheli yesosi etyheli kwaye upheke malunga nemizuzu eli-12 kubushushu obuphakathi. Gcoba i-risotto ngeoli ye-olive eyintombi, i-parmesan, i-pepper kunye ne-lovage ecocekileyo.

KwiCream Burrata

• Intliziyo ye burrata
• Ioyile ye-olive eyintombi eyongezelelweyo
• Ityuwa, ukunambitha

Emulsify yonke into kumxube de yenze ikrimu egudileyo kunye neyohlobo olunye.

Sasaza i-risotto kwisitya. Beka ukhilimu we-burrata ngaphezulu.

I-Cheese kunye nePepper Paccheri I-Pasta kunye no-Osso Buco

Umpheki u-Alessandro Buffolino, irestyu ye-Acanto e-Hotel Principe di Savoia eMilan

Yisitya esiqhelekileyo sase-Italiya esidibanisa kunye nezithethe ezibini ezibalulekileyo zokupheka: iRoma neMilanese.

Izithako

Ikhonza: Abantu aba-4

• 350 gr. paccheri ipasta De Cecco 325
• 100 gr. I-DOP Pecorino Romano itshizi
• 50 gr. I-Parmigiano-Reggiano ushizi
• 40 gr. ipasta yokupheka amanzi
• 1 itumato
• 100 gr. umhluzi
• 1 osso bucco
• 1 yomnqatha
• 1 isiqu se celery
• 1 itswele
• 1 iqela elimnandi (umxube we-sage, thyme kunye ne-rosemary)
• I-10 gr. iinkozo zepepile emnyama
• 10 ikl. iwayini emhlophe
• 500 gr. iipanko zesonka
• Chervil
• 1 iorenji ngenjongo
• 1 ilamuni ye-zest
• Amakhambi ukunambitha

Imiyalelo:

Umgubo oshushu osso buco kwaye uyiphenye ngepani.

Brown iminqathe, iitumato, iseleri kunye namatswele. Yongeza i-osso buco kunye neqela elimnandi, emva koko uthele umhluzi de ube untywiliselwe ngokupheleleyo. Pheka ubushushu obulinganiselweyo kangangeeyure ezimbalwa. Xa sele uphekiwe, yiyeke ipholile.

Hlanganisa ndawonye i-breadcrumbs, i-thyme, kunye ne-orange kunye ne-lemon.

Sika i-osso buco kwiityhubhu kwaye uyinxibe kumxube wesonka.

Ubilise amanzi kwaye upheke ipasta. Ngelixa ipasta ipheka, cofa iinkozo zepepile emnyama kudaka kwaye uzifudumeze ngepani ngeoyile encinci yomnquma. Nje ukuba ushushu, galela iwayini emhlophe kwaye wongeze umhluzi.

Ngomatshini wePacojet (i-blender okanye umxube uyasebenza), xuba i-DOP Pecorino Romano itshizi, itshizi yeParmigiano-Reggiano, kunye namanzi okupheka ipasta de ibe yikrimu egudileyo.

Qhotsa ii-osso buco cubes ngelixa ukhilimu uzihlanganisa kwiPacojet.

Esipokeni, gxotha i-paccheri kunye nesosi malunga nomzuzu kubushushu obucothayo, emva koko ususe ipani kwilangatye kwaye ungeze umxube wePecorino kunye neParmigiano de ibe yicream egudileyo.

Beka ipasta kwisitya kwaye uyihombise ngeetyhubhu ezincinci zetumato kunye neekhervil.

ICarpaccio Cipriani (Inyama yeCarpaccio)

URoberto Gatto, Umphathi oLawulayo weCip's Club eBelmond Hotel Cipriani eVenice

Ukhuthazwe bubuntwana bakhe kwitafile yasekhitshini ngelixa umama wakhe enza izinto ezibhakiweyo, umpheki uGatto ugxile kwizitya ezilula nezingaphelelwa lixesha zokuzonwabisa nosapho kunye nabahlobo.

Izithako

Ikhonza: Abantu aba-4

• 1.75 iilitha i-sirloin okanye inyama yenkomo ecekeceke
• 4 izikhupha zamaqanda
• 2 tsp. Isinaphi sikaColman
• ½ ilemon
• Ityuwa njengoko kufuneka
• Iikomityi ezi-2 zeoyile yomnquma
• ½ tbsp. Isosi yeWorcestershire
• 1 tbsp. Isosi yeTabasco

Imiyalelo

Sika isirloin okanye inyama yenkomo ecekeceke ngomatshini okanye imela kwaye usasaze izilayi kwityile nganye yokukhonza. Yibeke efrijini.

Kwisosi, xuba izikhupha zamaqanda, lwemostade, ilamuni, isosi yaseWorcestershire, kunye namathontsi amabini okanye amathathu eTabasco (ukuba atyebe kakhulu yongeza umhluzi obandayo) kwisitya esine-whisk.

Susa i-carpaccio kwifriji kwaye udiphu isosi ngemfoloko. Emva koko uhombise inyama wenze isosi iphume kwincam yemfoloko ngelixa uyihambisa.