INGREDIENTS

1 ata pupa

150 milimita omitooro

2 tbsp. Lẹẹmọ Ajvar

Ipara 100ml

iyo, ata, nutmeg

75g bota lapapọ

100g polenta

100g alabapade warankasi Parmesan

2 ẹyin ẹyin

1 kekere leek

IWADI

1.

Yọ awọn irugbin kuro ninu ata, ṣẹ ẹ, ki o si lọ sinu 2 tbsp. epo olifi ti o gbona. Ṣafikun omitooro, lẹẹgbẹ Ajvar ati ipara, ki o si ṣe ohun gbogbo fun bii iṣẹju 15 lori ooru alabọde. Puree, akoko pẹlu iyọ, ki o tú sinu satelaiti yan oval ti STAUB.

2.

Igba 250ml ti omi pẹlu iyọ, ata ati nutmeg, fi 50g bota sii, ki o mu wa ni sise. Lẹhinna aruwo polenta naa, bo ki o si ṣe ohun gbogbo lori ooru alabọde fun bii iṣẹju mẹjọ. Mu pan kuro ni ooru, aruwo ni idaji warankasi Parmesan (50g) ati apo ẹyin kan sinu polenta. Jẹ ki o tutu ati lẹhinna ṣe Gnocchi ni lilo 2 tbsp.

3.

Ṣaju adiro naa si 200 ° C. Wẹ ẹfọ naa, gige sinu awọn ege kekere ki o lọ sinu pan ninu bota ti o ku (25g). Lẹhinna tan kaakiri ni satelaiti yan pẹlu polenta Gnocchi, lori oke obe ata. Wọ warankasi Parmesan ti o ku (50g) lori ohun gbogbo ki o yan gbogbo nkan ninu adiro gbigbona lori ipele isalẹ fun bii iṣẹju 25-30.