Pesto alla Genovese gluten wopanda 180 gr

Pesto alla Genovese ndi chakudya chophikira chomwe chimakonzedwa mosamala, pogwiritsa ntchito basil yabwino kwambiri yaku Italy (36%). Fungo losakhwima komanso lonunkhira la basil limagwirizana bwino ndi mawu omveka bwino a tchizi cha ku Italy: Pecorino Romano DOP.

Ndi chimodzimodzi mu kuphatikizika kwa zosakaniza zosankhidwa bwinozi kuti Chinsinsi cha Pesto alla Genovese chimabadwa, msuzi wokhala ndi tsinde komanso zotsekemera, zomwe zimatha kupititsa patsogolo mbale iliyonse.

Mafuta a mpendadzuwa, osakhwima komanso opepuka, ndizomwe zimamanga ndikugwirizanitsa chilichonse, kupereka kufewa kosangalatsa kwa msuzi. Basil ya ku Italy, yolimidwa mosamala komanso mwachidwi, imapereka kununkhira komanso kununkhira kwa kukonzekera.

Ma cashews, ndi kukoma kwawo komanso kukoma kokoma pang'ono, amapereka chidziwitso chokoma cha kununkhira kwa msuzi, pamene mtedza wa paini umawonjezera kukhudzika ndi kununkhira kwapadera.

Tchizi wa Pecorino Romano DOP, wopangidwa ndi mkaka wa nkhosa ndi wokalamba malinga ndi mwambo, ndi chinthu chosiyana ndi ichi. Kuchuluka kwake komanso kusiyanasiyana kwa zokometsera kumaphatikizana ndi basil, kupanga kusakanikirana kosakanika kwa mkamwa.

Adyo, ndi zokometsera zake, amapereka khalidwe la msuzi ndi umunthu, pamene mchere umangowonjezera kukoma koyenera, kugwirizanitsa kukoma kwake konse.

Antioxidant ascorbic acid ndi citric regulator acidity zimathandiza kusunga kutsitsimuka ndi khalidwe la zosakaniza, kutsimikizira kukonzekera bwino.

Chofunika kwambiri ndi chakuti mankhwalawa ndi opanda GMO, kutsimikizira pesto yeniyeni komanso yodalirika, yolemekeza miyambo ya ku Italy yophikira.

Pesto alla Genovese ndiye chisankho chabwino kwambiri chokometsera maphunziro onse oyamba komanso sosi wofalikira. Pasitala, m'mawonekedwe osiyanasiyana, amasinthidwa kukhala zojambula zenizeni zophikira, pamene sauces yofalikira imalemeretsa mbale iliyonse, ndikupangitsa kuti ikhale yapadera komanso yosaiwalika.

Dziwani chisangalalo chogwiritsa ntchito Pesto alla Genovese kukhitchini ndikuloleni kuti mugonjetsedwe ndi zabwino zake komanso kuyengedwa kwake. Gawani zophikira zapaderazi ndi okondedwa anu ndikusangalala ndi mwayi wolawa ma pesto aku Italy, gastronomy yodziwika bwino kwambiri. Pesto alla Genovese isintha chakudya chilichonse kukhala phwando la mkamwa, ndikupangitsa tebulo lanu kukhala malo osangalatsa ophikira.

Zosakaniza: Mafuta a mpendadzuwa, basil ya ku Italy (36%), mtedza wa cashew, mchere, Pecorino Romano DOP tchizi (mkaka wa nkhosa, mchere, rennet), mtedza wa pine, adyo, antioxidant: ascorbic acid; acidity regulator: citric acid. Zogulitsazo zilibe ma GMO.

Tsiku lotha ntchito: Kugwiritsidwa ntchito mkati mwa miyezi 24. Moyo wa alumali wotsimikizika: 3/4 (miyezi 18).

Momwe mungagwiritsire ntchito: Monga momwe zilili, zokonzeka kugwiritsa ntchito.

Makhalidwe a Organoleptic: Kusasinthika: Mtundu wobiriwira: wobiriwira wobiriwira Fungo: momwe basil amakometsera: mtundu wa basil

Allergens: Muli: mtedza ndi mkaka. Itha kukhala ndi masamba ena a mtedza ndi mtedza. Opanda zoundanitsa.

Kupaka koyambirira: Botolo lagalasi + kapu ya tinplate.

Zakudya zopatsa thanzi pa 100 g yazinthu: Mphamvu: 1963 kJ / 476 kcal Mafuta: 48 g omwe amadzaza mafuta acids 6,5 g Zakudya zopatsa mphamvu: 4,6 g pomwe shuga 1,9 g Mapuloteni: 5,2 g Mchere: 2,4 .XNUMX gr