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OSAGAIAK:
-1/2 uraza
-1 luzoker(pepino)
-1 azenorioa
-gazta parmesanoa
-oliba beltzak
-olio
-oregano
-gatza
ERREZERTA:
Lehenego uraza ondo garbitu eta zatitu zati txikitan.
Ondoren luzokerra eta azenorioa zuritu, garbitu eta
zatitu. Entsalada-ontzira gehitu gatza parmesanoarekin.
jarraian hautseztatu oreganorekin eta apaindu oliba
beltzekin.
Amaitzeko, ozpin tanta batzuk, gatz pizka bat eta olio
zorrotada.
OSAGAIAK:
- 1 oinarri pizza
-200g hirugihar
-150g gazta parmesanoa
-200g mozarela
-100 cc esne-gai likidoa
-2 harrautz gorringoa
- tomate frijitua
ERREZETA:
Lehenengo olio tanta batzuk jartzen dugu
zartaginaneta hiru giharra gorritueta zatitu.colorea
artzen duenean, harrautz gorringoa botatzen dugu eta
esnegai likidoa ere gatz pizka bat eta piper beltza ere.
ondo nahastu ondoren mozarela botatzen diogu.
berriro dena ondo nahastu eta saltsa gerorako utzi.
Jarraian tomate frijitua botatzen diogu pizzari.
tomatearen gainean saltsa carbonara botarzen diogu
eta gazta parmesanoa hautseztatzen dugu. Azkenik,
180º labekatu 5 etik 10 minutura.
OSAGAIAK:
-6 arraultza
-600 gr. mascarpone gaztaia(zuria eta -biguna da,
oso freskoa izan behar dau)
-400 gr. bizkotxo
-3 koilarakada ron edo brandy
-3 dezilitro kafe arin
-Azukrea
-Kakao mingotza
ERREZETA:
Arraultzen gorringoak eta zuringoak banandu eta zuringoak katilu baten gorde
gerorako. Gorringoak 100 gr. azukregaz nahastu eta irabiatu apartsu geldituarte.
Ondoren maskarpone gazta nahastatu eta egurrezko koilara bategaz irabiatu ore
bardingo bat lortuarte. Ore honeri rona edo brandya nahastu eta geroko itzi.
Katiluan gorde dittugun zuringoen erdiak hartu eta "elur punttu"-ra helduarte
irabiatu, gorringo eta gaztaiagaz egin dogun nahasketari gehitu eta ondo nahastu.
     Kafe hotza katilu handi baten jarri, ur basokada bategaz eta gura dan beste
azukeriegaz nahastatu eta bizkotxoak bertara bota. Bizkotxoak kontuz-kontuz
bertatik atara eta erretilu baten zabaldu. Bizkotxoen gainean krema kapa bat ipini
eta honen gainean beste bizkotxo kapa bat. Kapak gehitzen joan harik eta krema
amaituarte.
     Hozgailuan gorde, eta mahairatzeko orduan gainetik kakao hauts apur bategaz
zipriztindu.

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Errezetak

  • 1.
  • 2.
  • 3. OSAGAIAK: -1/2 uraza -1 luzoker(pepino) -1 azenorioa -gazta parmesanoa -oliba beltzak -olio -oregano -gatza
  • 4. ERREZERTA: Lehenego uraza ondo garbitu eta zatitu zati txikitan. Ondoren luzokerra eta azenorioa zuritu, garbitu eta zatitu. Entsalada-ontzira gehitu gatza parmesanoarekin. jarraian hautseztatu oreganorekin eta apaindu oliba beltzekin. Amaitzeko, ozpin tanta batzuk, gatz pizka bat eta olio zorrotada.
  • 5.
  • 6. OSAGAIAK: - 1 oinarri pizza -200g hirugihar -150g gazta parmesanoa -200g mozarela -100 cc esne-gai likidoa -2 harrautz gorringoa - tomate frijitua
  • 7. ERREZETA: Lehenengo olio tanta batzuk jartzen dugu zartaginaneta hiru giharra gorritueta zatitu.colorea artzen duenean, harrautz gorringoa botatzen dugu eta esnegai likidoa ere gatz pizka bat eta piper beltza ere. ondo nahastu ondoren mozarela botatzen diogu. berriro dena ondo nahastu eta saltsa gerorako utzi. Jarraian tomate frijitua botatzen diogu pizzari. tomatearen gainean saltsa carbonara botarzen diogu eta gazta parmesanoa hautseztatzen dugu. Azkenik, 180º labekatu 5 etik 10 minutura.
  • 8.
  • 9. OSAGAIAK: -6 arraultza -600 gr. mascarpone gaztaia(zuria eta -biguna da, oso freskoa izan behar dau) -400 gr. bizkotxo -3 koilarakada ron edo brandy -3 dezilitro kafe arin -Azukrea -Kakao mingotza
  • 10. ERREZETA: Arraultzen gorringoak eta zuringoak banandu eta zuringoak katilu baten gorde gerorako. Gorringoak 100 gr. azukregaz nahastu eta irabiatu apartsu geldituarte. Ondoren maskarpone gazta nahastatu eta egurrezko koilara bategaz irabiatu ore bardingo bat lortuarte. Ore honeri rona edo brandya nahastu eta geroko itzi. Katiluan gorde dittugun zuringoen erdiak hartu eta "elur punttu"-ra helduarte irabiatu, gorringo eta gaztaiagaz egin dogun nahasketari gehitu eta ondo nahastu. Kafe hotza katilu handi baten jarri, ur basokada bategaz eta gura dan beste azukeriegaz nahastatu eta bizkotxoak bertara bota. Bizkotxoak kontuz-kontuz bertatik atara eta erretilu baten zabaldu. Bizkotxoen gainean krema kapa bat ipini eta honen gainean beste bizkotxo kapa bat. Kapak gehitzen joan harik eta krema amaituarte. Hozgailuan gorde, eta mahairatzeko orduan gainetik kakao hauts apur bategaz zipriztindu.