- Gishiri da ƙasa barkono - - Don dandana
- farin kabeji - 1 yanki
- matsakaiciyar albasa albasa - 1 yanki
- cloves da tafarnuwa - 5 guda
- man zaitun - 1/4 kofin
- gurasa fari - 4 Yankakken
- pasta kavatappi ko wasu gajeren alade - 240 Grams
- Bishiya Parmesan, da cuku don yin aiki - 1/4 Glass
- sabon faski - 1/4 Glass
Yi la'akari da tanda zuwa digiri 230. A cikin babban saucepan kawo ruwan salted zuwa tafasa. A kan burodi, sanya farin kabeji, albasa, tafarnuwa, 2 tablespoons na man, kakar tare da gishiri da barkono. Gasa a kashin kasa har sai kayan lambu suna launin launin ruwan kasa da m, na mintina 20, motsa sau ɗaya. A halin yanzu, a cikin sarrafa kayan abinci hada gurasa da sauran 2 tablespoons na man shanu, murkushe zuwa crumb. A sa a kan takardar burodi. Gasa a saman saman har sai ruwan kasa mai launin ruwan kasa, daga minti 5 zuwa 6, yana motsawa sau ɗaya. Tafasa da taliya a cikin ruwan zãfin har sai dafa shi. Kashe kofuna na 1/2 na ruwa da ya rage bayan dafa abinci. Cire ruwa daga taliya kuma mayar da su zuwa kwanon rufi. Ƙara cakuda na farin kabeji, Parmesan da faski, Mix. A hankali ƙara ruwa da haɗuwa. Ku bauta wa manya tare da gurasa da kuma, idan an so, tare da cuku.
Ayyuka: 4