01 ea 05
Qala ka li-anchovies tse ncha
Acciughe, Fresh Anchovies. Kyle Phillips © 2006 Licenseed to About.Com Libaka tse lebōpong la Leoatle la Liguria li na le libaka tse ling tse majabajaba ka ho fetisisa Italy, ho ba le lithaba tse phahameng tse tsitsitseng ho ea leoatleng, 'me ka lebaka leo baahi ba phela haholo melomong ea lithapo, ba fumana lijo tse tsoang likarolong tsa flatter tsa phula , le setseng ho tloha leoatleng. E 'ngoe ea likheo tsa bohlokoa ka ho fetisisa tsa nako e ne e le li-anchovy: Bakeng sa boholo ba selemo li-anchovies ke litlhapi tsa pelagic tse phelang hōle le leoatle metsing a tebileng.
Leha ho le joalo, nakong ea nako ea ho nyalana (lehlabuleng) ba atamela haufi le lebōpo le sekolong, haholo-holo bosiu, 'me batšoasi ba litlhapi ba Ligurian ba fumanoa hore le hoja ba hoheloa ke khanya ea khoeli, ba tla boela ba be le lebone. Sebakeng se seng sa Cinque Terre, ho Monterosso, ho ne ho bohlokoa haholo; ba ne ba tla tsamaea ka likepe tse 'maloa,' me ha likepe tse nyenyane tse nang le mabone li tlisa litlhapi hammoho, e mong o ne a pota-potile sekolong, a lahla letlooa ka ho phaphametsa ka holimo le litekanyo tse ka tlase tse neng li etsoa ka lesela le chitja ka thata ho tloha ka tlase ho theha sekotlolo se tletseng litlhapi.
Batšoasi ba litlhapi ba ne ba tla phunya ts'ebetso ea bona, e neng e bitsoa Pan do Ma (bohobe bo tsoang leoatleng), ho ea ka melikong, ebe ba e tlisa hae.02 ea 05
Lokisa li-anchovies
Salting Anchovies: Beheading Them. © Kyle Phillips A laeliselitsoe ho About.Com Li-anchovies tse ileng tsa tšoaroa li ne li sebelisoa ka litsela tsohle, tse nang le karolo e khōlō ea ho tšoaroa ka letsoai le ho tlosoa ka linako tse seng kae tse behang litholoana.
Simone Bava, moprofesa oa Marine Fishing Biology, eo hape a sebetsang le Osservatorio Ligure Pesca e Ambiente, o re: "Li-salting li lokela ho qala ka potlako ka mor'a hore likepe li fihle lebōpong, 'me lihora tse seng tse fetang 12 ho tloha nakong eo litlhapi li tšoaroang." (le ho etsa patlisiso e lebisitseng ho Acciuga Sotto Sale del Mar Ligure ho fumana boemo ba IGP), ha a bontša mokhoa ona Salone del Gusto ea Slowfood.
Li-anchovies tse lokelang ho nkoa ka letsoai li lokela ho ba tse kholo haholo, tse nyane ho feta tekanyo e le 'ngoe,' me Simone o re tloaelo ke ho li balla - 50 ho ea ho kilo, kapa hoo e ka bang 22 ho ea ho boima. Malapa a ho tšoasa litlhapi a etsa li-anchovies ka moqomo. Mohlomong u ke ke ua ba le ba bangata, empa u tla batla bonyane lik'hilograma tse hlano le mohlomong liponto tse 10.
Ntle le li-anchovies tse hloekileng u tla hloka letsoai le khetholloang, le sene (morung, khalase, kapa terracotta pickling crock).
Nka tlhapi ea hao ea pele, u e tšoare ka tekanyo ea mahlo, 'me u khumse hlooho.03 ea 05
Tlosa lihlooho
Salting Anchovies: Setsi sa Mandibular. © Kyle Phillips A laeliselitsoe ho About.Com Hlooho e tla khaotsa, e tlise mala a eona. U se ke ua khathatseha haeba ho hong ho setse morao, hobane letsoai le tla senya ntho leha e le efe.
Haeba u entse sena ka tsela e nepahetseng, setulanka sa mandibula se tla sala, joalokaha ho bontšoa mona, ho etsa leseli le boreleli le kobehileng. U se ke ua sotha hlooho ka lehlakoreng kapa ka pele, hobane ho etsa joalo ho tla senya karolo ea litlhapi. E hlakola ho hloekisa anchovy (kapa e hlatsoe le ho e pata e omme) 'me ue behe sejaneng sa salting, ka lehlakoreng le leng.04 ea 05
Tšoaea le letsoai litlhapi ka likarolo
Salting Anchovies: Ho beha Themm. © Kyle Phillips A laeliselitsoe ho About.Com Tlosa hlooho ea li-anchovy e latelang 'me ue behe pel'a lekhetlo la pele, le tsamaee ka tsela e ts'oanang, u tlohele sebaka se senyenyane pakeng tsa tlhapi. Ha u qetile ka mobu oa pele (haeba sejana sa hau se sephara u tla boela u be le mela, nko bakeng sa mohatla), fafatsa letsoai le lekaneng holim'a tsona ho li koahella ka thōko - u batla ho bona litlhapi ka letsoai.
Lokisetsa karolo e latelang ea li-anchovies ka holimo ho ea pele, e fafatsa letsoai holim'a tsona hape, 'me u tsoele pele ho fihlela nkho e tletse. Beha boima (mohlala, plate e boima) holim'a litlhapi; boima bo tla etsa hore litlhapi li se ke tsa atoloha, 'me li tla li boloka li qoelitsoe ke brine e tla etsa hore letsoai le hule mongobo nameng ea bona. Ka tsela e fapaneng ho ea boima ba 'mele, haeba u sebelisa sesebelisoa se senyenyane sa boholo bo tšoantšetsoang mona u ka sebelisa e mong oa ba sithabetsang ba polasetiki ba tsamaeang pakeng tsa sekwahelo le lijo,' me ba boloka lijo li tebile.
Mabapi le hore na ho na le metsi a mangata hakae, ho thata ho fana ka litekanyo tse lekaneng, empa Dr. Bava o re lehe le lokela ho itlhakisa ka brine.05 ea 05
Phekola le ho sebeletsa
Ligurian Salted Anchovies: E Loketse !. © Kyle Phillips A laeliselitsoe ho About.Com Litlhapi li lokela ho phekola bonyane matsatsi a 40, haeba li futhumala - empa li sa chese haholo - le hoo e ka bang li 60 haeba li pholile, 'me Dr. Bava o re ka mofuthu oa leholimo ba futhumetse hantle. Hang ha ba phekoloa ba tla lula selemo.
Ho sebeletsa li-anchovies tse letsoai, li hlatsoe, u li bone hore li fumane li-anchovy fillets, li fafatse oli e ntle ea oli ea oli ea extravirgin holim'a tsona, 'me u li sebeletse qalong ea lijo. Kapa, u ba sebeletse ka ho phomola, e le lijo tse monate tsa antipasto kapa tsa mokha.
Tlhokomeliso: Tsela ena ha e ikhethang feela ho Liguria. Batho ba likonyana ba etsa se tšoanang le li-anchovies tseo ba li fumaneng Golfo di Catania (le hoja ka nako e 'ngoe li lekana le tsona ka letsoai),' me ke nahana hore motho a ka boetse a na le letsoai la sardine kapa tlhapi e nyenyane e putsoa ka mokhoa ona.