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Tarkibi

Yarim piyozni ingichka qilib kesing (men sarimsoq ham, piyoz ham, shunchaki avvalgisidan foydalanadigan ko'plab qo'llanmalarni ko'rmoqdaman - bu mutlaqo an'anaviy retsept emas - aslida piyoz hatto ishlatilmagan)

Bekonni o'rta uzun yo'llar bilan kesib oling

Keyin taxminan 4 ta katta bo'lakka bo'ling (yoki agar xohlasangiz kichikroq - pichoq bilan bir necha marta urinib ko'rganimdan keyin qaychi oddiy, oson alternativ ekanligini tushunib etdim!)

Bunaqa!

Agar siz haqiqiy moliyaviy yoki panketta topa olmasangiz, men qalin kesilgan pastırma bekonini taklif qilaman - iloji bo'lsa, eng kam yog'li to'plamni toping

Oldindan isitiladigan idish, keyin bekonga tashlang

Bekon yarim pishganidan keyin piyoz qo'shing, shunda u kuymaydi (meniki kabi!); yoki aytganimdek, agar siz chinakam purist bo'lsangiz, piyozni ham unutishingiz mumkin!

U ulug'vor emasmi ?! (keyingi qadam uchun ajratilgan); siz cho'chqa go'shti yarim tiniq bo'lishini xohlaysiz, lekin baribir go'shtini saqlab qolamiz, chunki biz bu erda pastırma va tuxum olmoqchimiz emas

Shunday qilib, erim menga cho'chqa go'shtini maydalagichga solib qo'yishim kerak edi - blender pichog'i uchib ketguncha va u favqulodda pishloq qirg'ichini sotib olishga majbur bo'ldi

(Agar siz barmog'ingizning bir qismini silamoqchi bo'lsangiz va hayotingizni qiyinlashtirmoqchi bo'lmasangiz, bu "kubik" tavsiya etilmaydi ...)

Tuxumni ingredientlarni aralashtirish uchun etarlicha katta idishga soling; chayqash (bir kishi uchun 1/2 qismi men uchun juda mos, lekin u bilan o'ynang, sizga nima mos kelishini topasiz!)

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20% 22https% 3a // snapguide.rebelmouse.com / media-kutubxona / eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNDA4OTczOC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY1MTQzNzkzN30.cqZY3_WGvV1hl0vwGz53rlped-rvq0heMggGxY1Rv1M /image.jpg%3Fwidth%3D1200%26coordordin%3D0%252C252%252C0%252C253%26height%3D600%22%7D%2C%20%22manual_image_crops%22%3A%20%7B%223x1%22%3A%20% % 22 kenglik% 22% 3A% 202048% 2C% 20% 22top% 22% 3A% 20423% 2C% 20% 22 balandlik% 22% 3A% 20683% 2C% 20% 22 chap% 22% 3A% 200% 2C% 20% 22 o'lchovlar % 22% 3A% 20% 5B% 221200x400% 22% 2C% 20% 22600x200% 22% 5D% 7D% 2C% 20% 223x2% 22% 3A% 20% 7B% 22 kenglik% 22% 3A% 202048% 2C% 20 % 22% yuqori 22% 3A% 2081% 2C% 20% 22 balandlik 22% 3A% 201366% 2C% 20% 22 chap% 22% 3A% 200% 2C% 20% 22 o'lchovlar% 22% 3A% 20% 5B% 221200x800% 22 % 2C% 20% 22600x400% 22% 5D% 7D% 2C% 20% 221x1% 22% 3A% 20% 7B% 22width% 22% 3A% 201529% 2C% 20% 22top% 22% 3A% 200% 2C% 20 % 22 balandlik% 22% 3A% 201529% 2C% 20% 22 chap% 22% 3A% 202 59% 2C% 20% 22 o'lchovlar% 22% 3A% 20% 5B% 22600x600% 22% 2C% 20% 22300x300% 22% 5D% 7D% 2C% 20% 223x4% 22% 3A% 20% 7B% 22 kenglik% 22% 3A% 201147% 2C% 20% 22top% 22% 3A% 200% 2C% 20% 22 balandlik 22% 3A% 201529% 2C% 20% 22 chap% 22% 3A% 20450% 2C% 20% 22 o'lchovlar% 22% 3A% 20% 5B% 221500x2000% 22% 2C% 20% 22750x1000% 22% 5D% 7D% 2C% 20% 2216x9% 22% 3A% 20% 7B% 22width% 22% 3A% 202048% 2C% 20% 22top% 22% 3A% 20188% 2C% 20% 22 balandlik% 22% 3A% 201153% 2C% 20% 22 chap% 22% 3A% 200% 2C% 20% 22 o'lchovlar% 22% 3A% 20% 5B% 221245x700% 22% 5D% 7D% 2C% 20% 229x16% 22% 3A% 20% 7B% 22width% 22% 3A% 20861% 2C% 20% 22top% 22% 3A% 200% 2C% 20% 22 balandlik 22% 3A% 201529% 2C% 20% 22%% 22% 3A% 20593% 2C% 20% 22 o'lchovlar% 22% 3A% 20% 5B% 22700x1245% 22% 5D% 7D% 2C% 20% 224x3% 22% 3A% 20% 7B% 22 kenglik% 22% 3A% 202039% 2C% 20% 22top% 22% 3A% 200% 2C% 20% 22 balandlik% 22% 3A% 201529% 2C% 20% 22 chap% 22% 3A% 204% 2C% 20% 22 o'lchovlar% 22% 3A% 20% 5B% 222000x1500% 22% 2C% 20% 221000x750% 22% 5D% 7D% 2C% 20% 22600x300% 22% 3A% 20% 7B% 22width% 22% 3A% 202048% 2C% 20% 22top% 22% 3A% 20252% 2C% 20% 22 balandlik% 22% 3A% 201024% 2C% 20% 22 chap% 22% 3A% 200% 2C% 20% 22 o'lchovlar% 22% 3A% 20% 5B% 22600x300% 22% 5D% 7D% 2C% 20% 222x1% 22% 3A% 20% 7B% 22 kenglik% 22% 3A% 202048% 2C% 20% 22top% 22 % 3A% 20252% 2C% 20% 22 balandlik% 22% 3A% 201024% 2C% 20% 22 chap% 22% 3A% 200% 2C% 20% 22 o'lchovlar% 22% 3A% 20% 5B% 221200x600% 22% 2C% 20 % 22600x300% 22% 5D% 7D% 7D% 7D "to'g'on = 1 site_id = 19547355 original_size =" 2048x1529 "alt =" Ko'plab qalampir (Carbonara dastlab idishni [iqtisodiy tarkibiy qismlari uchun] iste'mol qilgan ko'mir qazuvchilarga ishora qiladi) ko'mirga o'xshash qalampir) va pecorino "kengaytirmoq = 1]

Ko'plab qalampir (Carbonara dastlab idishni [iqtisodiy tarkibiy qismlari uchun] va ko'mirga o'xshash qalampirni iste'mol qilgan ko'mir qazuvchilarga ishora qiladi) va pecorino

Bundan ham ko'proq qalampir ishlatilishi mumkin; mening qalampirim negadir g'ayritabiiy darajada kuchli; har doim ham ko'proq qo'shishingiz mumkin edi - pishloq bilan bu biroz xamirga aylanishi kerak (men hammasini ishlatganman: - *)

Men ulkan rigatoniga o'xshash pachcheridan foydalanardim (bu Rimda odatiy bo'lar edi, spagetti bilan birga); panada avval zaytun moyi, so'ngra al dente makaron, keyin bekon

Keyin tuxum aralashmasi va - bu muhim! - tuxum aralashmasini qaymoq kabi pishirish uchun makaronni (YO'Q kremda) pishirish uchun ishlatiladigan suvning bir qismi maydalangan tuxum emas!

Bu suvda tuxumni qalinlashtiradigan makarondan kraxmal bor; Bundan tashqari, siz tuzlagan qaymoqqa lazzat qo'shadigan tuzdan ko'ra mol go'shti bulyonidan foydalandim - past haroratda ko'ringuncha aralashtiring!

Zavqlaning! Haqiqiy, sodda Karbonara, odatdagidek: qaymoq, sarimsoq va ziravorlar yo'q! (Ogohlantirish: xom yoki pishmagan tuxum iste'mol qilish har doimgidek oziq-ovqat bilan kasallanish xavfini oshirishi mumkin!)


Videoni tomosha qiling: ITALIAN CARBONARA: TRADITIONAL ITALIAN RECIPE


Izohlar:

  1. Megor

    Prompt, where I can read about it?

  2. Cuetlachtli

    In no case

  3. Lindell

    Menimcha siz noto'g'risiz. Kiring, muhokama qilamiz. Menga PM orqali yozing.

  4. Emesto

    Siz to'g'ri emassiz. Kirish Biz muhokama qilamiz. Write to me in PM, we'll talk.



Xabar yozing


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