10 Izitsha ZaseFrance Mhlawumbe Ngeke Ufune Ukuzama

Izitsha ukuzama, noma ukugwema, kodwa nakanjani ukwazi

AmaFrench asehlale ehle ekuphenduleni lokho esikucabangayo njengezingxenye ezihlambalazayo zesilwane kulokho amaFulentshi acabangela ukudla okumnandi. Izihambi zivame ukuthola ukuthi kunzima kakhulu ukugqoka lezi zitsha. Kodwa-ke, uma uzimisele, kufanele uzame lokhu kanye. Futhi ubani owaziyo? Ungase ube fan omkhulu.

• 01 kwezingu-10

  Andouille

  U-Andouille uyisoseji eyenziwe ngamathumbu naseswini sehagu. Ngezinye izikhathi kunezengezo: intamo, isifuba, ikhanda noma inhliziyo, konke kuhlanganiswe esikhunjeni esimnyama. Izifunda ezimbili zithi zenza i-andouille eyiqiniso, zibhemayo futhi zidliwe zibandayo: i-Normandy ( andouille de Vire ) ne- Brittany ( andouille de Guémené ).

  Musa ukudibanisa i- andouille ne-Toulouse sausage enamandla kune-sausage evamile. Kuthengiswa ngesisindo, ngakho-ke nje ubuze ukuthi udinga kangakanani futhi umcibisholi uyayisusa ngokukhululeka okubonakalayo kumbhali.

• 02 kwezingu-10

  Andouillette

  Umswakama owenziwe ngezinkukhu zamathumbu (i- chaudins ) uvame ukuba ne-ingulube yesisu (ikakhulukazi eTroyes , eChampagne, eyaziwa kakhulu ngokuthengwa kwayo kwe- outlet ) naseBurgundy enezindlovu zamathole, ingcezu ye-peritomeum ejoyina ingxenye yamathumbu amancane edongeni elingemuva isisu esikhumbeni. URuen uvela ngomsindo owomile owenziwe ngamathumba yengulube. U-Andouillette ujwayele ukukhonza nge-mustard nama-potate purée. Uzothola kumamenyu amaningi we-bistro.

  I-Andouillette ithathwa ngokungathí sina kangangokuthi inhlangano yayo i-AAAAA (i-Association Amicale des Amateurs d'Authentiques Andouillettes) ngumphakathi we-gastronomic owasungulwa nguFrancis Amunategui nabanye abathandekayo bezintandokazi ekuqaleni kwawo-1970 ukugcina izindinganiso.

• 03 ka-10

  Cerveaux / Cervelle

  Ubuchopho obuhle buvela kumawundlu nezimvu. Ubuchopho buka-Ox buqinile futhi buhambisana nobuchopho bamathole, buyinto engabizi ukuyithenga, ngakho-ke lezi zikhathi ezimbili zivame ukusetshenziselwa ukugcwaliswa kwama-pie. Ibukeka kahle kakhulu efasiteleni lomthengisi - okuncane okubukeka sengathi imifino emikhulu, i-gelatinous ne-gray ngezimvu ezibomvu okumelwe zisuswe ngaphambi kokupheka.

  Ngokuvame ukuthi abasawoti nosawoti kanye nofulawa kanye nokuthosiwe ngaphambi kokwengeza i-garlic, i-parsley ne-lemon. Ibizwa ngokuthi i- Sautéed Cervaux ( ubuningi obuthosiwe ) kumamenyu aseFrance.

• 04 kwezingu-10

  I-Cuisses de Grenouilles

  Isidlo sendabuko samaxoxo emilenzeni siyaphuma eFrance kodwa uzoyibona kuma-bistros asendulo lonke izwe. Izinhlanzi manje seziyizilwane ezivikelwe eFrance, ngakho zivela e-Asia lapho zibhekwa khona njengokudla okufanele. Kuyinto engavamile, uma kunikezwa ukuphendula okuvamile eBrithani kubo, yilokho ubufakazi obusha bokutholwa komhlaba obutholakala eWiltshire kubonisa ukuthi i-frog ephekwe lapha eBrithani eminyakeni engaphezu kuka-10 000 eyedlule. Isikhombo sokuqala eFrance sisencwadini yokupheka yekhulu le-18 leminyaka.

  Banambitha kunjengezinkukhu futhi bavame ukuvuthwa, bafafazwe ufulawa futhi basuswa.

• 05 ka-10

  Gésiers

  AmaGésiers, noma ama-giblets, avela ezingxenyeni ezihlukene zezinkukhu, ama-turkeys, amadada namahansi. Igama elithi gésiers lisetshenziselwa ngokungahambisani futhi lingabhekisela ku-gizzard kuphela, ingxenye engxenyeni enesibindi sesisu esisenyakatho esikaza amagugu namatshe amancane. Kodwa-ke, abaxhasi bangafaka futhi inhliziyo, isibindi nezinso kanye ne-giblets yangaphandle, ikhanda, intamo, amaphiko nezinyawo. Ungathenga ama-giblets angaphandle ezinyoni ezinkulu ngokweqile kumculi we-potter ukuze wenze imbiza-au-feu ne-stews.

  AmaGesi aphekwe ngezindlela ezihlukahlukene. Zivame ukuvela kumamenyu njengama-saladi ngakho-ke ziqaphele ukuthandwa kwama- salade de gésiers de volaille okuzoba namaqabunga aluhlaza, ama-lardons, utamatisi, amaqanda kanye noshizi wezimbuzi okungeziwe ku-giblets.

• 06 kwangu-10

  I-Cheval

  Kungenzeka ziyanyamalala, kodwa usengakwazi ukubona uBourierie Chevalines, noma izitolo zezinkwebhe zamahhashi eFrance. Amanye amahhashi asadalwa inyama, njengamahhashi ase- Ardennes nasePostier Breton. Ngomnyaka we-1811 inyama yamahhashi yayivunyelwe eFrance. Ngo-1865 idili ( iHippophagique , noma idili lokudla amahhashi) laseParis lizama ukuphoqa abampofu ukuthi bathenge okunye okunciphisa ukuze kube yenkomo nenyama yengulube. Imenyu yayihlanganisa ihhashi-umhluzi i-vermicelli, ihhashi elibilisiwe inyama neklabishi kanye ne-rum gateau ne-bone bone umnkantsha. Ngonyaka ofanayo uBourierie Chevaline wokuqala wavula eParis.

  Ungase uthole ihhashi kwimenyu, ngokuvamile njengetatta ye-steak noma njenge-steak ephekwe.

• 07 kwangu-10

  Ris

  Ingozi (noma isinkwa sokunambitheka) ngamagama e-culinary we-thymus gland emphinjeni kanye ne-pancreas eduze kwesisu ngamawundlu, izingulube namathole. Zifakwe emanzini anosawoti, zigcotshwe futhi zicolile bese ziboshwe, ziboshwe, zigosiwe, ziboshwe, ziboshwe noma ziphekwe kwi-skewers. Ngokuyinhloko uwahlangabeza njenge- ris de veau ( amathanga amathanga ) noma i- ris d'agneau (ama-sweetbreads ewundlu).

  Ama-sweetbreads angabhekisela ezintanjeni (ezaziwa njenge-Rocky Mountain oysters noma ama-oyster prairie eMelika), kodwa eFrance ngokuvamile ziyi-thymus gland. Zama kubo; ziyinto enhle nakuba ukuthungwa kulula kakhulu kubantu abaningi.

• 08 kwezingu-10

  Ama-escargots

  Eyaziwa futhi ethandwa kakhulu, izimbongolo ezinhle zivela eBurgundy futhi ziyizilwane ezithandekayo ezinekhanda elibomvu elinemibala. Bahlanzwa amahora angu-24 esitsheni ngaphandle kokudla noma amanzi ukuze basule izinhlelo zabo, bese bekhishwa emaqabeni abo bese bephekwe esitokisini esihle, bahlotshaniswa nokuthandwa kwe-thyme, amaqabunga e-bay kanye ne-pepper. Bese babuyiselwa emagobolondo abo bese bagxilwe ku la bourguignonne (isitayela saseBourgundy) ngebhotela elivutha ugarlic, shallots kanye ne-parsley. Emzaneni weDijon, isinaphi singanezelwa. Manje abantu abaningi bathengiwe kakade abaphekwe futhi banamathele ngamagobolondo ahlukene futhi bawabuthele ndawonye etafuleni.

  Bakhonza kakhulu esitsheni bese bedliwa ngesinkwa esisha saseFrance ukuze baguqule i-sauce, okuyiqiniso, isizathu esiyinhloko abantu abaningi abayala ngaso. Kungaba yincabha ekubambeni futhi kunganambitheki lutho ngaphandle kwe-sauce.

• 09 kwezingu-10

  I-Tete de Veau

  Ikhanda le-deboned liqala ukubiliswa ngezinongo bese lisika futhi likhonzwa nge-sauce, noma i- gribiche enama- cornichons, imifino, i-garlic, i-oli neviniga, amasinaphi namaqanda, noma i- ravigote , efana ne-vinaigrette enezengezo ezivela kwabanye abapheki ezifana namaqanda.

  Yayenziwe ekuqaleni ngekhanda lengulube, okuchaza ukuthi kungani abalandeli beFrance abaphenywe yi-Revolutionary bayidla ngoJanuwari 21, ngosuku ngo-1793 lapho uLouis XVI eqondiswa khona.

  Kuyiqiniso ukuthi i-dish etholakalayo-ukunambitheka kodwa uma unamaqembu amaRiphabhliki asebenza kanzima ngalolo suku ungase udingeke ujoyine.

• 10 kwangu-10

  Tripeau

  Lesi yisisu senkomo (yenkomo), ithole nezimvu, ngokuvamile zidayiswa ngokukhethekile ezilungiselelwe noma ezihlanzekile futhi zibukeka zimhlophe kakhulu. Kuthathwa emgumbini wokuqala nesekhulu wesisu. Ungawuthola kusuka ku- triperie (ukudubula kwe-tripe). Kuyinto isidlo ikakhulukazi yesifunda; i- Caen , eyaziwa kakhulu yi- Confrérie (ubuzalwane) yaseNormandy . E-Normandy bayengeza izinyawo zamathole bese bepheka inkatho ku-cider naseCalvados kanye namakhambi, bese bewasebenzisa amazambane ashubile.