Nūnaina Farani Nisuaz kahi kīʻaha o ka moʻomeheuʻo Provencal. E like me kāu eʻike ai,ʻo kaʻai Provencal kekahi o nā mea maikaʻi loa a hoʻomaʻemaʻeʻia i ka honua. Uaʻikeʻia he hōʻiliʻili kūikawā nui o nā mea kanu Provencal, kahi kūlahalaha a hoʻolālā i nā mea he nui. ʻO kaʻona Nisuaz i kēia manawa kaulana iʻole Farani wale nō, akā ma nā'āina'ē aʻe. ʻO ka inoa niçoise e hele mai ana mai ke kūlanakauhaleʻo Nice. No keʻano o ka laulaʻau maʻamau,ʻo nā'ōmato, nā anchovies, nāʻoliva a me ke kāleka.
Pehea i hoʻoponoponoʻia ai ka salad Napois?
Nui nā koho no ka kukeʻana i kēia pāʻani. Manaʻo nā manaʻo o nā mea kau i nā mea kanu i ka papahana maʻamau o ka salamāna Napois. Hoʻomoʻa pinepineʻia me nā pīni uliuli ('ōpiopio'ōmaʻomaʻa, peʻa). Hiki i ka papa hana o ka sāhaina Nisuaz ke komo i ka tuna (nā meaʻono) i ka lūlū, ka'opena, nā'aliki, ka kukumba, nā artichokes, ka meaʻalaʻoluʻolu, nā huapalapala pa'ū. I kekahi manawa i loko o ka "Nisuaz" ua hoʻokomoʻia ka'ailala,ʻoiai he nui nā lunaʻoihana e hōʻole i kēia ala.
Kākona o ka saladi - kaula
ʻO ka hoʻouluʻana no ka saladi, a iʻole kaʻaila maikaʻi "Nisuaz" he maʻalahi ia e hoʻomākaukau ai: i ka papa hana kahiko,ʻo ka pāpale e pili ana i kaʻaila, ka vineka, ka paʻakai a me ka pepa.
Mea Kai:
- 4-5 mau puna o kaʻailaʻoliva;
- 1-2 teaspoon o ka waina winika maoli;
- 1 teaspoon Diulima pua;
- pepaʻulaʻula (maikaʻi maikaʻi) a me ka lepoʻeleʻele - eʻono;
- he wai lemona liʻiliʻi;
- paʻakai.
Hoʻomākaukau:
E maʻalahi ka hana: e hoʻopili wale i kaʻailaʻaila me ka waina a balsamic kaomika, e hoʻohui i kahi wahi iki o ka pepa a pākuʻi iki. I ka manawa pinepine e hoʻoulu i kahi kānana kūikawā i ka pāpale, e pākuʻi i ka pepa o nāʻano likeʻole, ka puaʻo Dijon, nā mea kanu Provencal, keleka, ke kō.
ʻO Nisuaz me ka tuna
Mea Kai:
- 150 g o ka tuna tuna;
- 6 mau hiʻona;
- A me nā'ōpiopioʻulaʻula;
- 1'ulaniʻulaʻula;
- 1-2 mau meaʻono;
- 6 nā'ōpiʻi quail i kālaiʻia;
- 1'ū o ka leek;
- i nā'āpana 15-20 o nā olive me nā lua;
- 1 punetune o ka huele;
- 4 nā'ōpala o ke kālaka;
- Greens: ka pāpaʻi, basil, kumalālia, tarragon, lālā o nā salati'ōmaʻomaʻo Romano.
Hoʻomākaukau:
Eʻokiʻoki mākou i nā'ōmato me kaʻole, nā meaʻono - nāʻokoʻa pokole, kukama - hele, a laila - me nāʻoki pōkole. Uaʻokiʻoki mākou i nā ancholi. Kūʻokiʻia nāʻoliva - i kēlā me kēia ma 3 mau'āpana - i nā pōʻai. ʻO Leek - he mau'ōpuni kekahi,'okika - nā pokole. Māhele o ka tuna me kahi lāʻau. E'ōpala i nā hua moa, maikaʻi aʻokiʻoki i kēlā me kēia i ka hapalua. E hoʻomākaukau i ka hoʻopihaʻia: e hui i kaʻailaʻaila me ka vīnega waina a me ka meaʻona Dijon, e hoʻonui i ka capers, greens i kālaiʻia. Hiki iāʻoe ke paʻi i nā mea a pau me kahi mea holoi, akā, makemakeʻiaʻaʻole kahiʻano like like. ʻO ka leʻaleʻa o ka hoʻouluʻana i konaʻano likeʻole. E kau i nā lau o ka salakeke'ōmaʻomaʻo, a ma luna - kahi hui pūʻia. E hoʻopili i nā mea i hoʻomākaukauʻia i loko o ka pāladi sala.
E hoʻopihapiha i nā pāpale saladi. E hoʻonani i nā lau basil. He mea maikaʻi ke lawelawe i kahi papaʻaina i ka waina, keʻokeʻo a maikaʻi paha, i ka salame Napois.
"Nisuaz a la ryus"
ʻO keʻano, hiki iāʻoe ke hoʻomākaukau i kahi sāleta o Nisuaz me nā sprats, e hoʻololi i nā ancholi kahiko, akā e hoʻomaopopoʻiaʻo ka hoʻololiʻana i nā mea pono me nā mea i loaʻa i kekahiʻano e hoʻololi i ka pā, a no laila,ʻaʻole hiki ke nānā houʻia kēlā mau kohoʻana i ka wā kahiko. Eia kekahi,ʻo nā sprats a me nā anchovies heʻano likeʻole ia, a no laila, uaʻokoʻa nāʻano likeʻole. No laila, loaʻa kahiʻano huamona Nisuaz me ka sprat hou i ka inoa - saladi ma ka hua Lūkini.