Isikhathi sokwenza izinto zibe lula. Lapho kuphela iholide, singena ngokusemthethweni inkathi yokudla kwesitsha. Isidlo sakusihlwa esimnandi nesiphundu seholide esihlanganisa ama-cocktails nezitsha zezifundo eziningi, izimbambo nama-roasts, amasoso nokuncishiswa-kuzodinga uNcibijane. ikhefu, esikhundleni sezitsha ezishisayo ezigcwele amasobho nezitshulu ezifudumele nezinomsoco .Nakuba injabulo yokwengeza inyama endishini yamukelekile, ukukhanya kwezilwane zasolwandle kuwukukhetha okuqabulayo.Sekuyisikhathi senkomishi ye-cioppino.
I-Cioppino (chuh-PEE-noh) isitshulu sokudla kwasolwandle e-San Francisco. Yaqala ngeminyaka yawo-1800s lapho abadobi baseNtaliyane nabamaPutukezi benquma ukudla okusele ababekubamba nsuku zonke ukuze benze isobho likatamatisi elinothile.Igama lalo livela ku-Italian ciuppin, okusho ukuqoba.Iwayini liyisithako esiyinhloko ezintweni ezingavuthiwe ze-cioppino. Kuye ngomthombo, iresiphi ibiza ngesibindi umhlophe noma obomvu.Ngikhetha ukusebenzisa iwayini elibomvu, lizokwandisa ukunambitheka kwezithelo kanye ne-acidity yomhluzi.
Ngokuqondene nenhlanzi ne-shellfish, ayikho imithetho emisiwe, ungakhetha kuphela okusha.Khetha izinhlobonhlobo ze-shellfish nezilwane zasolwandle, ezifana nezimbaza, izimbaza, izimfanzi, nama-scallops, futhi usebenzise izingcezu ezinkulu zezinhlanzi ezimhlophe eziqinile (njenge-halibut ) ukwenza isobho libe lijiyile.Ama-cioppino amaningi ahlanganisa izinkalankala ze-Dungeness, ezidabuka endaweni yase-San Francisco Bay futhi ziningi ebusika.Uma unethuba lokudla izinkalankala, sicela uthenge imilenze yenkalankala eqhekekile noma umane uthenge inyama ehlanziwe ukuze uchithe.
Ngokungafani nezitshulu eziningi ezinambitheka kangcono ngokuhamba kwesikhathi, lesi sitshulu siklanyelwe ukuba sidliwe ngokushesha ukuze sithwebule ubusha benhlanzi. Isitshulu sami sasilandela lo mthetho ngoba ngangingenaso isikhathi sokuklama izithombe ezinhle ngaphambi kokuba zigwinywe, kushiye inqubo kuphela. izithombe ozibona lapha.
Shisisa amafutha epanini elikhulu noma kuhhavini laseDashi phezu komlilo ophakathi.Faka u-anyanisi nefennel bese upheka kuze kube yilapho imifino ithambile, imizuzu engu-3 kuya kwemi-4, uvuselela njalo.Engeza i-garlic, i-oregano kanye nama-flakes abomvu abomvu, gaya kuze kube yiphunga elimnandi, cishe iminithi elingu-1. .Faka i-tomato sauce, upheke cishe umzuzu owodwa, bese ugoqa kuze kube unamathisele.
Engeza utamatisi, iwayini, umhluzi wenkukhu, ijusi lewolintshi, amaqabunga e-bay, usawoti kanye nopelepele omnyama.Yilethe ngamathumba bese ubilisa, umbozwe kancane, imizuzu engu-30.Uma kunesidingo, nambitha isinongo bese wengeza usawoti omningi noma ushukela.
Faka ama-clam ebhodweni, vala isembozo, bese upheka emlilweni ophansi cishe imizuzu engu-5. Engeza izimbaza, umboze ibhodwe, bese upheka eminye imizuzu engu-3 kuya kwemi-4. Lahla noma yiziphi izimbaza ezingavuliwe noma izimbaza.
Faka ama-shrimp ne-halibut, umboze kancane ibhodwe, ubambe kuze kube yilapho inhlanzi isiphelile, cishe imizuzu emihlanu.
Gcoba isitshulu endishini efudumele bese uhlobisa ngeparsley.Khonza ngesinkwa esiwuqweqwe oluqinile noma isinkwa sikagalikhi.
ULynda Balslev ungumbhali wezincwadi zokupheka, umbhali wokudla nezokuvakasha, kanye nonjiniyela wezincwadi zokupheka endaweni yaseSan Francisco Bay.
Isikhathi sokuthumela: Dec-28-2021