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 Monday
12th March 2007
SPINACI U FAZOLA
ALA ROMANA
by Peter
Dacoutros
Ingredjenti:
400 g fazola bajda zghira (cannellini)
3 imgharef zejt taz-zebbuga
2 basliet mqattghin rqaq
4 sinniet tewm mqattghin rqaq
200 g Pancetta mqatta’ dadi
4 imgharef prinjoli (pine nuts)
2 imgharef klin frisk
800 g spinaci tal-friza
150 ml. ilma jghali
Dada tal-brodu tac-canga
150 g gobon Parmeggan mahkuk biccied kbar
Melh u bzar mithun frisk
Metodu:
Poggi il-fazola fi skutella, ghatti bl-ilma u halli toqghod
ghal 10 sieghat. Saffi l-fazola mbaghad poggieha f-borma
bl-ilma jghali u halliha ssir fuq nar moderat ghal madwar
30 minuta jew sakemm tara li saret sew. Saffi u halliha
tibred ftit.
Holl id-dada tal-brodu fl-ilma jghali. Ghasar l-ispinaci
mill-likwidu zejjed
Sahhan iz-zejt f-borma, zid il-basal u sajjar fuq nar moderat
sakemm tara li il-basal bidel il-kulur. Zid it-tewm u l-pancetta
u sajjar ghal 3 minuti. Hawwad kultant. Zid il-klin u l-prinjoli,
hawwad u sajjar ghal 2 minuti. Zid il-fazola, l-ispinaci,
il-brodu tac-canga, il-melh u l-bzar. Sajjar fuq nar moderat
ghal 5 minuti filwaqt li thawwad kultant. Nizzel minn fuq
in-nar u poggi f'recipjent li tkun ser sservi fih. Xerred
il-gobon Parmeggan fill-wicc u servi bhala kontorn mal-laham
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RCS
MEDIA PRODUCTIONS, P.O. BOX 69, MSIDA, MSD 01. TEL: (+356)
22913503. FAX: (+356) 21225265. EMAIL
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 ©
2006. ALL RIGHTS RESERVED. RAY CALLEJA.
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