I-Italian Gorgonzola ushizi omuhle kakhulu: yilokho okufanelekile ukuzama

I-Gorgonzola yi- cheese eluhlaza okwesibhakabhaka isi-Italian esinesikhunta. Kubantu abaningi, umkhiqizo uyanyanyiswa ukubonakala kwawo. Kodwa ama-gourmands wangempela ayazi ukuthi lokhu akusikho isidlo esibizayo, esinomusa okhethekile nephunga elimnandi. Ushizi olunjalo lungenziwa kuphela ezindaweni zokukhiqiza kwendabuko. Le ndawo yi-Italy. Kulapha ukuthi idolobhana legama elifanayo likhona, ngenxa yokuthi umkhiqizo wathola igama layo ngamakhulu eminyaka adlule.

Umlando wokubonakala kwegorgonzola

U-Gorgonzola uyisihlobo esinzima se-ushizi, okwakubonakala ngengozi. Owandulela kulokhu okudliwayo ushizi, obizwa ngokuthi "stekinno". Ekuhunyushweni kolimi lwesiNtaliyane igama lisho ukuthi "ukhathele". Imvelaphi ye-gorgonzola efanele ixhunywe nalo mqondo.

Emadolobheni akwaGorgonzola kwakuhlala kudla, okuvela ezintabeni. Abalimi basuka kulokhu bazuzisa yona: babelisa izinkomo, bese bephuma ebisi babakhiqiza ushizi. Njengoba inganekwane ithi, ngelinye ilanga umlimi othile wayekhathele kakhulu futhi ngenxa yalokhu waphula umyalelo wokwenza isidlo. Ukuze kungabikho muntu ozoqaphela, wanquma ukuhlanganisa ubisi olusha noshukela olungenakusihlwa. Ngenxa yalokho, wathola ushizi ngesikhunta. Umkhiqizo ngokushesha wathola ukunambitheka kwe-Italian gourmet piquancy kanye ne-spice flavour. I-gorgonzola yanamuhla - lokhu kuyafana, kwaphenduka ngengozi, ushizi onogwaja.

Izakhiwo eziwusizo ushizi ngesikhunta

I-Gorgonzola iyishizi enomsoco enezinto eziningi eziwusizo. Ngakho-ke, umkhiqizo ophezulu uphuthukiswa ngamafutha kalula, ama-protein, amavithamini nezinye izakhi ezibalulekile zomzimba womuntu.

Lezi zinambuzane ziyi-antioxidant yokusebenza kahle, kanti isikhunta sandisa imisebenzi yokuvikelwa yomzimba futhi sithinta kahle umuthi wesisu.

Izinhlobo ezimbili zobumnandi

I-Gorgonzola ushizi, isithombe esingabonakala kulesi sihloko, sinezinhlobo ezimbili: Cremificato (Gorgonzola Dolce) noGorgonzola Piccante.

Izinhlobonhlobo zokuqala yi-ushizi noshejana, omnandi ukunambitha. Umkhiqizo uvuthwe ngokuphelele ezinyangeni ezimbili nje.

UGorgonzola Piccante uvuthwa cishe izinyanga ezine. Ushizi luboniswa ukunambitheka okucebile nokubukhali, ukuhambisana okunamandla.

Zombili izinhlobonhlobo zine-white or cream-colored streak ye-mold bluish-green. Kodwa emkhiqizweni ovuthiwe inani lezinyosi ezinjalo likhulu kakhulu futhi liyi-crust inherent nge ithoni elibomvu elibomvu.

Ukupheka ushizi ngesikhunta ekhaya

Thenga ishizi yangempela ye-gorgonzola (iresiphi yokupheka ekhaya ichazwe kabanzi) ayikwazi ukukhokhela wonke umuntu. Ngempela, kubiza. Kodwa ukulungisa umkhiqizo ekhaya kungokoqobo, kungakhathaliseki ukuthi kudala. Ukuze uthole iresiphi udinga amalitha angu-16 yobisi, isigamu sesipuni sesipuni samasiko ase-lactic acid, i-calcium chloride ne-rennet egcwele amanzi, i-1/8 isipuni yokubunjwa kanye nosawoti olwandle oluthile.

Esikhunjini esikhulu, udinga ukuthulula uhhafu wobisi lonke namanzi ashisayo okugeza, ukuwushisa ama-degree angama-32 emlilweni ophakathi, ugqugquzela uketshezi kancane kancane. Khona-ke isigamu samasiko ase-lactic acid asakazeka ebusweni obushushu futhi avunyelwe ukugcoba imizuzu emihlanu. Ekupheleni kwalesi sikhathi, kusukela phezulu kuya phansi, umsindo udluliselwa phansi kwesiko ukuze ubisi ngokwayo lungagudli.

Ama-milliliters angu-50 amanzi amanzi abandayo anciphisa i-calcium chloride futhi ayidlulisele ebisi. Futhi, sebenzisa ukunyakaza okufanayo njengokungeza amasiko e-lactic. Futhi i-rennet yanezelwa futhi imvubelo ye-rennet yengezwa, bese yonke inhlanganisela iseneminyaka engama-20. Ku-cottage ushizi owenziwe nge-angle engama-30 degree, uhlangothi olude lommese ushizi lufakiwe. Umkhiqizo ohlangene kufanele uthathwe ngamakhoyi amabili wamentimitha. Izibalo eziphelile zishiywe imizuzu emihlanu ukuhlukanisa i-serum.

Khona-ke kudingeka udonsa i-cottage shizi kuze kube yilapho inani lalo liyehla. Konke okusalayo, kufaka esikhwameni se-gauze bese ubeka phezu kwesitsha ebusuku. Ngosuku olulandelayo udinga ukusebenzisa yonke inqubo echazwe ngenhla ngengxenye esele yobisi. Khona-ke izimila ezimbili ze-cottage shizi zixubene, zifafazwe ngesikhuthazo nosawoti, kanti umkhiqizo usekhulile izinyanga ezintathu epulasitiki ekhethekile.

I-pizza engcono kakhulu emhlabeni

I-pizza enhle kakhulu enomnandi ne-gorgonzola kanye ne-pear ikhiqizwa, okudinga i-semolina, ufulawa, usawoti, i-gorgonzola ne-ukhilimu ushizi, ukhilimu, amafutha omnqumo, i-pear, ushukela nemvubelo.

Okokuqala udinga ukulungiselela inhlama: epanini lokuxuba imvubelo eyomileyo noshukela, usawoti namanzi. Bese wengeza ufulawa kanye ne-semolina uphinde uhlanganise inhlama. Ihlanganiswe ngesikhumba sesikhumba. Ngenkathi inhlama "izokhula", udinga ukuhlunga amapheya bese uwasika zibe izicucu. Inhlama "ekhulile" igxilwe futhi ihlelwe emgqeni wokubhaka. Lubise lesi sisekelo nge-sauce yekhilimu ushizi nokhilimu, sisakaza amapheya kanye ne-gorgonzol phezulu. Fafaza i-pizza eluhlaza noshukela bese ubhake imizuzu engu-40. Isitsha esilungisiwe sifafazwe ngamafutha omnqumo.

I-sauce ecebile

Ngaphezu kwe-pizza ne-gorgonzola, ungalungisa i-sauce enhle ye-ayisikhilimu, ezohlinzeka nge-shade entsha emifino yemifino, i-escalopes, i-pastas noma amazambane abilisiwe.

Izithako ezifanele:

• Gorgonzola - 200 amagremu.
• Cream amafutha angu-20 - ama-milliliters ayikhulu.
• Ijusi le-lemon - amabili wezipuni.
• I-Ground black pepper ne-nutmeg.

I-Cream ishisa ngokushisa okuncane, engeza ushizi kubo, egcotshwe ngemfoloko, bese ukwandisa umlilo nangesilinganiso sawo esiphezulu, ukubunjwa kugujwa imizuzu eyisishiyagalombili, kuvuselela njalo.

Ngemuva kwemizuzu eyisishiyagalombili, ingxube isuswa epulatifini futhi, ngenkathi igqugquzela, engeza izinongo kanye nejusi. Lokho kuyisimo esihle se-refueling esikoleni esiyinhloko sesilungile.