Pesto sauce Sicilian pesto ne mai hali sauce cewa daidai tare da kowane irin taliya. Akwai nau'o'in iri iri iri da yawa: a yankuna daban daban na Sicily amfani da sinadaran daban-daban, amma ɗayansu ya kasance a koyaushe ba canzawa - ricotta. An sanya wannan miya daga kayan sabo ne da aka yi amfani dashi a cikin tsari mai kyau. Saboda haka an rarrabe shi ta hanyar sauƙi da saurin shirye-shiryen, a lokaci guda shine ainihin abincin, abin da yake da kyau a kanta ko tare da masu tsalle.
Sinadaran:- Ricotta cuku 150g
- Tumatir 500 g
- Olive mai 60 ml
- Basil kore sabo guda 1
- Tafarnuwa 1 albasa
- Salt 3 tsunkule
- Pepper black ground 1 tsunkule
- Gishiri Parmesan 70 g
- Cedar kwayoyi 50 g
- Mataki na 1 Don shirya pesto, zaka buƙaci tumatir, ricotta, cuku Parmesan, Pine kwayoyi, man zaitun, barkono, gishiri, basil da tafarnuwa.
- Mataki 2 A wanke tumatir da saraye su. Idan kuna amfani da tumatir talakawa, kuna buƙatar cire ɓangaren fararen kuma kuyi dan ƙaramin ruwa.
- Mataki na 3 Sanya tumatir a cikin abincin abinci, ƙara basil mai tushe. Adadin basil ya dogara ne akan abubuwan dandalinku.
- Mataki na 4 Ƙara cakulan Parmesan, da naman kwayoyi, gishiri, barkono.
- Mataki na 5 Mix a cikin haɗuwa a matsakaici na sauri har sai da santsi. Ƙara ricotta da man zaitun. Zaku iya amfani da ricotta na gida ko amfani da cuku cuku unsweetened.
- Mataki na 6 Mix sake a cikin haɗuwa har sai an sami miya mai kyau. Ƙara gishiri da barkono don dandana, idan an buƙata. Gurasar Pesto a Sicilian dole ne a cinye cikin kwanaki 1-2, ko ana iya zuba shi cikin kananan kwantena da daskararre.