Parma naman alade - wani dadi delicacy na Italian abinci

Parma naman alade, ko kuma kamar yadda shi ne ake kira "prosciutto» ( «prosciutto di Parma», ital.) - shi jerked naman alade, wanda aka samar a cikin Italian lardin Parma, located kadan arewa maso yammacin Bologna. Wannan shi ne daya daga cikin mafi kyau Italian abinci. Wannan irin naman alade da aka bambanta da ta ruwan hoda launi, m yaji, bakin ciki yadudduka na kitse da kuma m tsarin. Domin da farko lokacin da naman alade ta fara samar da a kauyen Langhirano (Langhirano, ital.) Near Parma kogin.

Parma naman alade labeled takamaiman hatimi, wanda ya siffanta wani gashi Parma duchy - biyar-nuna kambi, da kuma samar da naman alade wasu breeds. A wannan yanayin, da dabbobi dole ne a iya girma ne kawai a Arewa da kuma Jamhuriyar Italiya, su shekaru kada ta kasance kasa da watanni tara, da kuma nauyi - a kalla 150 kilo.

Proshutto yawa ana bauta a abincin rana ko a matsayin abun ciye-ciye, yayin da take yanke bakin ciki, translucent yanka. Parma naman alade da aka sayar a matsayin riga kunsasshen kuma a girma, da kuma a matsa nau'i ko a kan kashi, kuma ba cheap abinci. Prosciutto tana nufin kayayyakin iri Denominazione di Origine Controllata (DOC) - Control na Origin da kuma cewa shi ya sa duk bulan na samar da albarkatun kayayyakin amfani ne a hankali da sanya idanu.

Don shirya irin wannan naman alade bukatar kawai hudu aka gyara: nama (naman alade), gishiri, iska da kuma lokaci. Kuma ba wani abu ba! Babu wucin gadi Additives da preservatives a samar da Parma hams ba amfani. A masana'antu tsari ne kamar haka: naman alade naman alade da aka goge ki da gishiri da kuma sanya shi a cikin wani na musamman bushewa. Domin 10-14 watanni, da naman alade da aka bushe a cikin sanyi da kuma moderately bushe kwaruruka iska da cewa "impregnated" da turare da makiyaya ciyawa, har ma sau da yawa goge ki da gishiri da kuma smeared da melted naman alade (ta samar da wani dadi da kuma m ɓawon burodi). Wannan na musamman na halitta sashi, kamar iska, shi ne kawai zai yiwu ba ga maimaita, don haka Parma naman alade ga wannan rana kawai a daya lardin. Bayan kammala na bushewa tsari ne da za'ayi m jarrabawa samu ingancin naman alade, bayan da naman alade da aka sanya a kan nameplate tare da kambi. Babu magungunan adana da kuma dogon magance yin wannan samfurin sauƙi digestible.

A m adadin kitse a Parma naman alade ya sa shi sosai kama da naman sa. Proshutto yana da wani yawa wanda damar da shi da za a yanka a cikin bakin ciki sosai yanka - lokacin farin ciki takarda sheet. Wannan irin naman alade ne yadu a yi amfani da yawa jita-jita, shi ne gasa ga bawa, gasa naman maraki, ya sa a salads, da ta dafa taliya da biredi, Rolls, a nannade ta cin abincin teku da kuma kifi, shi ne kunshe a cikin girke-girke na da yawa na kasa abincin.

A gaskiya classic Italian abinci ne thinly sliced Parma naman alade da kankana da kuma 'ya'yan ɓaure, wannan tasa ke da kyau tare da bushe ja ruwan inabi. Nunarsa za ka bukatar da wadannan sinadaran: 100 grams na Parma naman alade, 200 grams na sabo kankana.

Kankana wanke, bushe, yanke a cikin rabin, cire tsaba, yanka a cikin yanka da kuma sa a cikin da'irar a kan farantin. Ham yanka a cikin bakin ciki "filafili", sa a kan wani farantin karfe kuma ado da ganye.

Parma naman alade: a girke-girke na Rolls

Sinadaran: miya "pesto" na rãnã-bushe da tumatir da kuma Basil, prosciutto, arugula.

A yanki na naman alade fluff pesto, saka furen na arugula kuma yi Rolls. Ku bauta wa da ceri tumatir. Idan ba ka son naman alade, Parma naman alade iya maye gurbinsu da naman sa naman alade, amma tare da Parma naman alade ne sosai tastier.

Girke-girke datsa latas da Parma naman alade

Sinadaran: ceri tumatir, salatin mix, Parma naman alade, mozzarella cuku, gishiri, man zaitun, balsamic vinegar, barkono.

Tumatur da latas leaf mix, barkono, gishiri, yayyafa tare da balsamic vinegar kuma kakar tare da man zaitun. Ɓoye "rosettes" bar Parma naman alade, ya sa su a saman, tare da bukukuwa na mozzarella.