Lixesha lokuba senze izinto zibe lula.Ngokuphela kweholide, singena ngokusesikweni kwixesha lokutya kwesitya.Isidlo seholide esimnandi nesimnandi-kuquka i-cocktails kunye nezitya ezininzi, iimbambo kunye neerosti, iisosi kunye nokunciphisa-ziya kufuna uNyaka oMtsha. nqumama, indawo yayo ifakwe izitya eziqhumayo ezizele iisuphu ezifudumeleyo nezinesondlo kunye nesityu .Nangona ulonwabo lokongeza inyama kwisitya luyamkelekile, ukukhanya kwezilwanyana zaselwandle kukhetho oluhlaziyayo.Lixesha lekomityi ye-cioppino.
ICioppino (chuh-PEE-noh) sisityu sokutya kwaselwandle eSan Francisco. Yaqala ngeminyaka yoo 1800s xa abalobi baseTaliyane nabamaPhuthukezi babenqunqa ukutya okushiyekileyo ababekubamba mihla le ukuze benze isuphu yetumata etyebileyo.Igama layo lisuka kwiItalian ciuppin, elithetha ukunqunqa. Ngokuxhomekeke kumthombo, iresiphi ibiza ngesibindi ukuba imhlophe okanye ibomvu.Ndikhetha ukusebenzisa iwayini ebomvu, iya kwandisa i-flavour fruity kunye ne-acidity yomhluzi.
Ngokubhekiselele kwintlanzi kunye ne-shellfish, akukho mithetho emiselweyo, unokukhetha kuphela okutsha.Khetha iindidi ze-shellfish kunye nezilwanyana zaselwandle, ezifana ne-clams, i-mussels, i-shrimp, kunye ne-scallops, kwaye usebenzise iingceba ezinkulu zeentlanzi ezimhlophe eziqinileyo (ezifana ne-halibut. ) ukwenza isuphu ibe ngqindilili.I-cioppinos ezininzi zibandakanya oononkala baseDungeness, abazalelwa kwindawo yaseSan Francisco Bay kwaye zininzi ebusika.Ukuba unethuba lokutya oononkala, nceda uthenge imilenze yoononkala eqhekekileyo okanye uthenge nje inyama ecociweyo ukuze i-splurge.
Ngokungafaniyo nesityu esinencasa emnandi ekuhambeni kwexesha, esi sityu silungiselelwe ukuba sityiwe ngoko nangoko ukuze sibambe ukutsha kwentlanzi. izithonga ozibona apha.
Ukushisa ioli epanini elikhulu okanye kwi-oven yaseDatshi phezu kobushushu obuphakathi.Yongeza i-anyanisi kunye ne-fennel kwaye upheke de imifuno ithambile, i-3 ukuya kwimizuzu emi-4, ivuselela rhoqo.Yongeza i-garlic, i-oregano kunye ne-pepper flakes ebomvu, gxuma kude kube mnandi, malunga ne-1 ngomzuzu. .Yongeza i-tomato sauce, upheke malunga nomzuzu omnye, kwaye uvuselele de ibe yintlama.
Yongeza iitumato, iwayini, umhluzi wenkukhu, ijusi ye-orange, amaqabunga e-bay, ityuwa kunye nepepper emnyama.Yizisa kwi-thumba kwaye ubilise, uhlanganiswe ngokuyinxenye, imizuzu engama-30.
Yongeza i-clams embizeni, vala isiciko, upheke ukushisa okuphakathi malunga nemizuzu emi-5. Yongeza i-mussels, gubungela imbiza, upheke enye imizuzu emi-3 ukuya kwe-4. Lahla nayiphi na i-clams okanye i-mussels engavulwanga.
Yongeza i-shrimp kunye ne-halibut, vala ngokuyinxenye ibhodwe, udibanise de intlanzi yenziwe, malunga nemizuzu emi-5.
Gcoba isityu kwisitya esifudumeleyo kwaye uhombise ngeparsley.Khonza ngesonka esiqhekezayo okanye isonka segalikhi.
ULynda Balslev ngumbhali wencwadi yokupheka, ukutya kunye nombhali wokuhamba, kunye nomphuhlisi weencwadi zokupheka kwindawo yaseSan Francisco Bay.
Ixesha lokuposa: Dec-28-2021