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 Wednesday
11th April 2007
Kliewi tal-Vitella
fiz-zalza tal-port u l-Mustarda
by Ray
Fauzza (Al Mare Restuarant - Marsamxett
Harbour)
Ingredjenti:
3 kliwi tal-vitella
25g butir (clarified butter)
Melh u bzar
120g basal zghir
4 sinniet tewm
60g stragun frisk
450g faqqiegh bojod
45g butir
Fergha saghtar frisk
Werqa randa
120ml inbid abjad (dry)
60m ruby Port
450ml stokk tat-tigieg
30ml Meat glace
60ml Krema
30g Mustarda Dijon
Kuccarina bzar shih ahdar
Meraq ta’ lumija
Metodu:
Qaxxar il-basal u qatta fi slajsis, qaxxar it-tewm u qattghu.
Qatta’ l-istragun u qatta’ l-faqqiegh fi slajsis.
F’tagen, poggi l-butir, zid il-basal it-tewm, hafna
mill-istragun, is-saghtar u l-werqa tar-rand. Sajjar fuq
nar baxx sakemm jirtabu. Zid il-faqqiegh mat-tahlita, u
hawwad sakemm kwazi jinxfu. Zid l-inbid sakemm jiftah jaghli
u hallih jirriduci b’nofs. Zid il-port, u erga gib
it-tahlita tghali, imbaghad ferra l-istokk tat-tigieg. Wara
li terga’ tiftah taghli, halli t-tahlita ttektek ghal
madwar 20 minuta u f’dan l-istadju zid il-meat glace.
Ghaddi z-zalza minn go passatur bill-tghafas u tohrog il-meraq
mill-faqqiegh. Ghalli u rriduci b’nofs. Zid il-krema
mal-bqija tal-butir. Sahhan it-tagen sakemm ikun jahraq
hafna u zid il-butir, ghaqli l-kliwi sakemm ikunu roza minn
gewwa u servi fuq platt shun biz-zalza fuqhom
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RCS
MEDIA PRODUCTIONS, P.O. BOX 69, MSIDA, MSD 01. TEL: (+356)
22913503. FAX: (+356) 21225265. EMAIL
US! |
 ©
2006. ALL RIGHTS RESERVED. RAY CALLEJA.
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