- akwatin na taliya - 1 yanki
- man zaitun - 1 st. a spoonful
- kaza - 1 yanki
- kaza kaza - 8 Cups
- bulb matsakaici - 1 yanki
- barkono bulgarian kore - 2 guda
- stalk na seleri - 2 guda
- jalapeno - 2 guda
- man zaitun - 1 st. a spoonful
- gwangwani (600 g) na tumatir gwangwani - 1 yanki
- m cream - 2 kofuna
- man zaitun - 1/3 kofin
- Fresh oregano - 4 abubuwa. spoons
- gishiri da barkono baƙar fata - 1 Don dandana
- Cikali Parmesan - 1 Don dandana
1. Gasa albasa, barkono da jalapenos cikin cubes. Yanke seleri. Tafasa da taliya a cikin wani saucepan bisa ga umarnin. Drain da kuma kurkura a karkashin ruwan sanyi don sanyaya. Jira tare da 1 tablespoon na man zaitun kuma ajiye. Sanya kaza a cikin babban saucepan kuma ƙara broth. Ku kawo zuwa tafasa, sannan ku tafasa kaza a karkashin murfin tsawon minti 30. 2. Kashe wuta kuma bar shi a karkashin murfi na minti 30. Cire kajin daga kwanon rufi kuma raba nama daga kasusuwa ta hanyar katse shi. 3. Bayyana tumatir gwangwani. Yanke da matsakaici mai frying kwanon rufi a kan zafi mai tsanani. Ƙara man zaitun da oregano kuma kashe wuta ta hanyar motsawa. 4. Zuba abincin kaza a cikin tasa guda da kuma albasa, barkono, seleri da jalapeno a cikin 1 tablespoon na man zaitun a raba saucepan a kan matsakaici zafi har sai da taushi da zinariya, kimanin minti 10. 5. Add broth, kaza guda da tumatir tare da ruwan 'ya'yan itace. Ku kawo a tafasa, sa'annan ku rage zafi kuma ku dafa kan zafi kadan. 6. Add dafa nama, cream, oregano, man zaitun, motsawa, kakar don dandana kuma kashe wuta. 7. Yayyafa babban adadi na Parmesan da ke bishiya kuma kuyi hidima tare da gurasa na Italiyanci.
Ayyuka: 8