Parma nyama - ndi chakudya chokoma zokongola za zakudya Chitaliyana

(. «Prosciutto di Parma», ital) Parma nyama, kapena ngati iwo akutchedwa "prosciutto» - izo anagwedeza nyama, zomwe amapangidwa m'chigawo ku Italy Parma, ili pang'ono kumpoto chakumadzulo kwa Bologna. Ichi ndi chimodzi mwa zakudya abwino Italy. Mtundu wa nyama ndi kusiyana ndi pinki ake mtundu, wofatsa zokometsera, zigawo woonda mafuta ndi dongosolo wosalimba. Kwa nthawi yoyamba nyama anayamba kubala m'mudzi wa Langhirano (Langhirano, ital.) Near Parma mtsinje.

Parma nyama zaikidwa sitampu yeniyeni, chimene chimafotokoza malaya Parma duchy - korona zisanu zisonga, ndi kutulutsa nkhumba zina Mitundu. Pankhaniyi, nyama ayenera kukhala wamkulu kokha North ndi ku Central Italy, m'badwo wawo ayenera kukhala miyezi yosakwana naini, ndi kulemera - osachepera 150 makilogalamu.

Proshutto zambiri anatumikira pa nkhomaliro kapena akamwe zoziziritsa kukhosi, pamene kudula woonda, translucent magawo. Parma nyama chogulitsidwa monga kale mmatumba ndi chochuluka, ndipo mu mawonekedwe wothinikizidwa kapena pa fupa, ndipo si chakudya wotchipa. Prosciutto amatanthauza mankhwala mtundu Denominazione di Origine Controllata (Doc) - Control wa Origin ndi chifukwa chake mbali iliyonse ya ulimi ndi zipangizo zopangira ntchito ndi kuyang'aniridwa.

Kukonzekera ngati nyama zosowa zigawo zinayi zokha: nyama (nkhumba), mchere, mpweya ndi nthawi. Ndipo kanthu kalikonse! No zina yokumba ndi mchere; kutetezera kupanga Parma hams sizigwiritsidwa ntchito. Kupanga ndondomeko ndi motere: nkhumba nyama ndi kuzitikita ndi mchere ndipo anaikidwa kuyanika wapadera. Kwa miyezi 10-14 nyama nafota mu ozizira ndi amtengo youma lowland mphepo kuti "impregnated" kafungo ka udzu dambo, ndipo ngakhale kangapo kuzitikita ndi mchere ndi topaka anasungunuka nkhumba mafuta (kupanga zokoma ndi onunkhira kutumphuka). Wapadera zachilengedwe pophika, monga mphepo ndi sangathe kubwereza, kotero Parma nyama lero yekha mu chigawo chimodzi. Akamaliza wa kuyanika ndondomeko ikuchitika kuvomerezedwa Kupenda analandira khalidwe nyama, kenako nyama aikidwa pa nameplate ndi korona. Pakalibe mchere; kutetezera ndi akuchiritsa yaitali kupanga mankhwala mosavuta zidyeke.

The osachepera kuchuluka kwa mafuta mu Parma nyama kuvumbitsira zofanana kwambiri ndi ng'ombe. Proshutto ali osalimba amene amalola kuti liwonongeke mu magawo zoonda - wandiweyani pepala pepala. Mtundu wa nyama chimagwiritsidwa ntchito mu zakudya zambiri, ndi anaphika kuti kapolo, soseji nyama yamwana wang'ombe, anaika mu saladi ndi kuphika pasitala ake ndi sauces, masikono, atakulungidwa nsomba ake ndi nsomba, izo zili m'gulu la maphikidwe ambiri chakudya dziko.

A chenicheni tingachipeze powerenga chakudya Italy ndi enaake anayesa sliced Parma nyama ndi vwende ndi nkhuyu, mbale zitayenda bwino ndi youma vinyo wofiira. Pakuti kukonzekera muyenera zosakaniza zotsatirazi: magalamu 100 parma nyama magalamu 200 vwende atsopano.

Vwende kuchapa zouma, kudula mu theka, chotsani mbewu, kusema magawo ndi kuika mu bwalo bwalolo. Ham kusema woonda "mathanga", kuvala mbale ndi zokongoletsa ndi amadyera.

Parma nyama: Chinsinsi cha masikono

Zosakaniza: msuzi "pesto" wa tomato dzuwa zouma ndi Basil, prosciutto, arugula.

Chidutswa cha nyama kufwanyulira pesto, kuika sprig wa arugula ndi mayina masikono. Kutumikira ndi tomato chitumbuwa. Ngati inu sindimakonda nkhumba, Parma nyama akhoza m'malo ndi ng'ombe nyama, koma ndi Parma nyama ndi tastier kwambiri.

Chinsinsi kokha letesi ndi Parma nyama

Zosakaniza: tomato chitumbuwa, saladi mix, Parma nyama, mozzarella tchizi, mchere, mafuta, balsamic viniga, tsabola.

Tomato ndi tsamba letesi mix, tsabola, mchere, kuwaza ndi viniga balsamic ndi nyengo ndi mafuta. Bisani "rosettes" masamba Parma nyama, kuziika pamwamba, pamodzi ndi mipira ya mozzarella.