- Brown shinkafa - 2 kofuna waɗanda
- man zaitun - 1 st. a spoonful
- kwan fitila - 1 sashi
- tafarnuwa - 2 hakora
- yankakken shiitake - 240 Grams (thinly sliced)
- kaza ko kayan lambu - 6 Kofuna
- dried Rosemary - 1/2 teaspoonfuls
- bank (450 g) na mutton pea - 1 yanki
- alayyafo - 300 grams
- Gishiri da ƙasa barkono - - Don dandana
- Cikali Parmesan - 1/2 kofin
A cikin babban saucepan kawo kofuna 4 na ruwa zuwa tafasa. Ƙara shinkafar shinkafa, rage zafi da kuma dafa, ba tare da ɗaga murfin ba, tsawon minti 30. A halin yanzu, a cikin babban sauye, zafi man a kan matsakaici zafi. Add albasa da kuma toya, motsawa, har sai da taushi, kimanin minti 5. Ƙara tafarnuwa da namomin kaza da kuma toya, yin motsi har sai namomin kaza su zama taushi, kimanin minti 5. Add broth da Rosemary, kawo zuwa tafasa. Rufe kuma cire daga zafi. Duba shinkafa bayan minti 30. Idan bai riga ya shirya ba, ka rufe kuma ci gaba da dafa abinci, har zuwa minti 10. Tura 2 kofuna na shinkafa shinkafa da wake-wake tare da broth, kawo zuwa tafasa. Rufe kuma ci gaba da dafa abinci don karin minti 5. Ƙara alayyafo kuma dafa ba tare da murfi na kimanin minti daya ba. Season tare da gishiri da barkono. Yi ado da cuku kuma ku yi aiki nan da nan.
Ayyuka: 4