- Dried farin namomin kaza - 30 Grams
- Salt - 1.5 teaspoons
- Turkiya fillet - 300 Grams
- Thyme - 3 Gramma
- Farfalle (manna) - 300 Grams
- Champignons - 150 Grams
- Wine na fari fari (tebur) - 200 Milliliters
- Man zaitun - 60 milliliters
- Cream 20-22% - 300 Milliliters
- Tafarnuwa - 2 Hutu
- Black barkono foda - 1/4 Teaspoons
Ya kamata a yi soyayyen namomin kaza a cikin ruwan zãfi. Cika da ruwan zãfi na minti 20-30. Farfalle tafasa al dente - don haka bayan da hadawa tare da miya, baran bai ɓata ba. Wato, baza mu yarda macaroni yayi tafasa ba - bari su zama dan kadan. A lokacin da aka kwantar da ruwa - magudana ruwa da kuma haɗuwa tare da karamin adadin man zaitun (don kada ya tsaya tare). Yanke turkey a kananan ƙananan kuma fry a man a cikin frying kwanon rufi a kowane bangare. Lokacin da ake laushi turkey kuma an rufe shi da farin kullun, ƙara cakuda cikin frying kwanon rufi tare da ruwa wanda aka yasa su (ruwan ya zama wani wuri kusa da 200 ml), da yankakken namomin kaza. Muna yin wuta a ƙasa, mun zuba a cikin ruwan inabi mai frying kuma ya shafe tsawon minti 10-15 ba tare da rufewa ba. Lokacin da rabin rabin ruwa ya kwashe, ƙara tafarnuwa tafarnuwa ga manna. Bayan tafarnuwa, za mu aika 'yan thyme ganye a cikin kwanon rufi. Lokacin da ruwa ya ƙafe kusan gaba ɗaya, ku zub da kirim a cikin kwanon rufi, haɗa da kuma sata don wani minti 4-5 a matsakaici mai zafi. Lokacin da miya ke kara, ƙara manna zuwa miya. Dama, cire daga zafin rana kuma ku yi hidima. Bon sha'awa!
Ayyuka: 3-4