- Barkono (ja da kore) - 4 Kayan
- Tumatir - 2 Pieces
- Chicken - 1 yanki
- Man kayan lambu - 30 milliliters
- Kwan fitila - 1 yanki
- Tafarnuwa - 3 Hutu
- White Wine - 100 Milliliters
- Salt, barkono fata da faski - - Don dandana
Kaji a Basque yana daya daga cikin abincin da aka fi so na abinci na yankin. Naman alade, dafa shi bisa ga wannan girke-girke, ya zama mai tausayi da taushi - ba a kwatanta da kaza gasa a cikin tanda ba. Chicken yana karbar juices na barkono da tumatir, ya zama mai tayarwa da m. Gana ga irin wannan tasa ba a buƙace shi ba - kawai yayyafa shi da sabo ne, misali, faski. Beauty! A girke-girke na kaza a Basque: 1. Tumatir suna peeled (saboda wannan, ana shayar da su da ruwan zãfi) kuma a yanka cikin cubes. Peeled daga membranes da tsaba, a yanka a cikin tube mai tsayi. Albasa ana tsabtace kuma a yanka a cikin rabin zobba. Yankakken tafarnuwa. 2. Raba kaza. A cikin akwati, waɗannan su ne kafafu na kaji, amma a girke-girke na asali kana buƙatar ɗaukar kaza duka kuma a yanka cikin kashi 10. Solim da barkono. 3. A cikin kwanon rufi mai laushi, mai zafi da man fetur kuma toya yankakken nama a kan wuta mai sauri har sai an kafa ɓawon burodi. Lokacin da aka rufe kaza tare da ɓawon burodi - mun cire shi daga gurasar frying kuma degrease shi a tawul ɗin takarda. 4. Mun sanya kayan lambu a cikin kwanon frying kuma simmer na minti 10 akan zafi kadan. Sa'an nan ku zub da ruwan inabin a cikin kayan lambu kuma kuyi shi duka tsawon minti 25-30 a kan jinkirin wuta. Sa'an nan kuma sanya kaza a cikin kwanon rufi, a hankali ka haɗa kome da kuma stew karkashin murfin rufe har sai karan ya shirya - wannan shine kimanin minti 15-20. Yarda da kaza, idan ruwan inganci yana gudana - to a shirye. Bon sha'awa, ko a kan, kamar yadda Basques ya ce!
Ayyuka: 5-7