INGANCIN

1 barkono ja

Kayan lambun kayan lambu 150 ml

2 tbsp. Manna Ajvar

100ml cream

gishiri, barkono, kwaya

75g man shanu a duka

100g polenta

100g sabon cuku mai cin Parmesan

2 gwaiduwa

1 karamin leek

SHIRI

1.

Cire tsaba daga barkono, ku ɗanɗana shi, kuma sauté a cikin 2 tbsp. man zaitun mai zafi. Broara broth, Ajvar manna da cream, kuma dafa komai na kimanin mintuna 15 a matsakaici zafi. Puree, kakar da gishiri, sai a zuba a cikin STAUB a gasa garin oval.

2.

A dafa ruwan 250ml da gishiri, barkono da kuma kwaya, a sa 50g na man shanu, a tafasa. Bayan haka sai a motsa a polenta, a rufe sannan a dafa komai a wuta mai zafi na kimanin mintuna 8. Auki kwanon ruɓa daga wuta, motsa rabin rabin cukuwan Parmesan (50g) da kwai gwaiduwa a cikin polenta. Bar shi yayi sanyi sannan kayi Gnocchi ta amfani da 2 tbsp.

3.

Pre-zafi tanda zuwa 200 ° C. Wanke leek, yankakken kanana sai a nika a kaskon sauran man shanu (25g). Bayan haka sai a baza a cikin kwanon tuya tare da polenta Gnocchi, a saman barkonon miya. Yayyafa sauran cuku ɗin Parmesan (50g) akan komai kuma gasa komai a cikin tanda mai zafi a ƙasan ƙasa na kimanin minti 25-30.