Nyias niçoise nrog tuna - lub pov haum uas provencal cuisine

Nicoise (fr. Nicoise) yog hu ua ib tug nyias yog nitseyski. Kho koj tus kheej rau ib daim, thiab koj tsis hnov tus ntxhiab li ib tug tshiab hiav txwv tshau, sov ntsuab, lub hnub-soaked toj thiab ntoo thuv koob, ib lub neej ntawm cov khoom kim heev regulars ntawm Cannes, Antibes thiab zoo. Vim hais tias ntawm nws zoo chaw lub classic niçoise nyias, muaj li ntawm anchovies, txiv lws suav, tau cov txiv ntseej, cov qij thiab cov txiv roj roj, tau mas yuav kis tau ntau yam kev hloov kho. Nws yog yooj yim to taub dab tsi hauv daim ntawv qhia yog tus thawj, thiab yog dab tsi - derivatives.

Tsis tas li ntawd, nws yog paub tsis meej tias thaum twg thiab leej twg tuaj nrog rau lub tswv yim los hloov cov kev ywj pheej anchovies nyob kim kim, fatty tuna. Tab sis lub tswv yim tuaj mus saj ntawm lub masses. Niaj hnub no, nyias niçoise nrog tuna nyob rau hauv lub tsev noj mov thiab festive ntawv qhia zaub mov. Tab sis, yog hais tias koj noj nws los ua kws ua zaub mov hloov yog inevitable. Tswv yim thiab ib tug noj qab nyob zoo kev sib tw yuam kom lawv siv lawv nyob rau hauv ib tug nyias muaj thawj cov khoom xyaw li ntsuab taum, me nyuam qaib taum mog, zaub xas lav, capers, artichokes, nyuaj-boiled qe. Refilling kuj tau rethinking: nyob rau hauv cov roj txiv roj pib mus ntxiv tarragon, qij, qab zib, Dijon mustard, balsamic vinegar.

Nyob rau hauv thiaj li tsis mus rau depart los ntawm kev lig kev cai, peb yuav npaj ib tug nyias niçoise nrog tuna, nrog rau kev siv no ntses tseem thiab anchovies nyob rau hauv cov roj. Yuav ua li cas peb yuav tsum tau ntxiv? Heev ib tug uas nws kim heev daim ntawv teev! Tsis muaj zem hais tias qhov no nyias yog pom tias yuav tsum muaj ib tug festive, qab. Tab sis ntau ntxiv txog hais tias tom qab, tab sis rau tam sim no npaj filling. Nws yuav tsum tau hais tsis muaj tsawg tshaj nees nkaum feeb. Clove ntawm qej rau ntxuav, txiav thiab peb nias nyob rau hauv ib tug mortar. Dua me me caj npab 7-10 nplooj ntawm tshiab basil. Nyob rau hauv ib lub hub nrog ib tug hau, sib tov xya kua zaub yeem ntxiv nkauj xwb tus txiv roj roj nrog cov qij. Ntxiv rau qhov basil, ntsev thiab kua txob mus saj. Ncuav ib nrab ib diav ntawm vinegar, hau ntswj cap, co kwm ob peb lub sij hawm lub peev xwm tias tag nrho cov khoom xyaw yog tov.

Tam sim no koj muaj peev xwm ua noj thiab nws tus kheej ib tug nyias niçoise nrog tuna. Nyob rau hauv salted boiling dej throws 200 g ntsuab taum, thiab muab nws txoj kev ua noj cia tsib feeb, yog li ntawd nws tsis tau poob nws hardness thiab tshiab xim. Recline nyob rau hauv ib tug colander thiab ntxuav nrog dej txias. Finely tsuav lwm clove ntawm qej. Kib nws nyob rau hauv ob dia ntawm txiv roj roj. Ntxiv cov taum thiab noj rau ob feeb. Sprinkle nrog zaub txhwb qaib, tua qhov hluav taws kub, muab tso rau qhov chaw txias. Ces, ncuav ib me nyuam diav ntawm txiv roj roj thiab kua txiv hmab vinegar.

Ua noj nyuaj-boiled peb qe, txiav lawv mus rau hauv quarters. Zoo nkauj heev yuav saib cov me ntsis quail nyias - ces koj yuav tau siv sij hawm 6 khoom, posechennyh nyob rau hauv ib nrab. Kocheshok nyias lauj nyob rau nplooj. Tam sim no feem 4 txiv lws suav, peb cov tub ntxhais dos, tswb kua txob ib nrab ib kaum os loj dub olives. Yim daim me nyuam ntses fillets, yog hais tias lawv yog ib yam nkaus thiab qab ntsev, koj yuav yaug los yog tsau nyob rau hauv cov mis nyuj. Lawv, dhau lawm, yuav mus rau lub nyias niçoise nrog tuna. Daim ntawv qhia tswv yim mus tam lawv rau kho kom zoo nkauj nrog lub qe thiab tau cov txiv ntseej.

Lim tawm ib tug yuav pab tau cov tuna, filet lauj hauv me me pieces. Tam sim no peb pib los muab peb nyias. Carpeted tais nplooj. Peb kis khaubncaws sab nraud povtseg ntawm dos, txiv lws suav, kib ntsuab taum, kua txob. Cov khaubncaws sab nraud povtseg yuav rov. Shaken ntses thiab hnav khaub ncaws nyias niçoise nrog tuna. Dai rau sab saum toj ntawm lub qe, tau cov txiv ntseej, slices ntawm ntses.