I-Pesto alla Genovese gluten mahhala 180 gr

I-Pesto alla Genovese iyi-delicacy yokupheka elungiselelwe ngokucophelela, kusetshenziswa kuphela i-basil yase-Italy engcono kakhulu (36%). Iphunga elimnandi nelimnandi le-basil lihlangana ngokuvumelana nenothi elinamandla likashizi wase-Italian omuhle kakhulu: Pecorino Romano DOP.

Kusekuhlanganiseni kwalezi zithako ezikhethwe ngokucophelela lapho kuzalwa khona iresiphi ye-Pesto alla Genovese, isoso enokuqina okuqinile nokunokhilimu, ekwazi ukuthuthukisa zonke izitsha.

Amafutha embewu kabhekilanga, athambile futhi alula, iyisithako esihlanganisa futhi sihlanganise yonke into, sinikeze ukuthamba okumnandi kusoso. I-basil yase-Italy, ekhuliswe ngokunakekela nangothando, inikeza ukusha kanye nephunga elimnandi ekulungiseleleni.

Ama-cashews, ngokudla kwawo kanye nokunambitheka okumnandi kancane, anikeza inothi elimnandi lokukhilimu ku-sauce, kuyilapho amantongomane kaphayini engeza ukuthinta kwe-crunchiness kanye ne-flavour eyingqayizivele.

Ushizi we-Pecorino Romano DOP, okhiqizwe ngobisi lwezimvu futhi wavuthwa ngokwesiko, uyisici esihlukile sale recipe. Ukuqina kwayo kanye nobunkimbinkimbi be-flavour kuhlangana ne-basil, okwenza ingxube engenakuvinjelwa yolwanga.

I-garlic, ne-spiciness yayo, inikeza uhlamvu nobuntu ku-sauce, kuyilapho usawoti ungeza inani elifanele le-flavour, ukulinganisa ukunambitheka okuphelele.

I-antioxidant ascorbic acid kanye ne-acidity regulator citric acid kusiza ukugcina ubusha kanye nekhwalithi yezithako, okuqinisekisa ukulungiswa okuhle kakhulu.

Inothi elibalulekile ukuthi umkhiqizo awuna-GMO, ukuqinisekisa i-pesto yangempela neyiqiniso, ehlonipha amasiko okupheka ase-Italy.

I-Pesto alla Genovese iyinketho efanelekile yokunonga kokubili izifundo zokuqala namasoso asakazekayo. I-pastas, ngefomethi ehluke kakhulu, iguqulwa ibe imisebenzi eyiqiniso yobuciko bokupheka, kuyilapho amasoso asakazekayo enothisa isidlo ngasinye, okwenza kube yinto eyingqayizivele nengenakulibaleka.

Zitholele injabulo yokusebenzisa i-Pesto alla Genovese ekhishini futhi uvumele ukuzuza ngobuhle nokucwengwa kwayo. Yabelana ngalesi sidlo esiyingqayizivele nabathandekayo bakho futhi ujabulele ilungelo lokunambitha i-pesto yase-Italy, ubuhle beqiniso be-gastronomy. I-Pesto alla Genovese izoguqula konke ukudla kube idili lolwanga, yenze itafula lakho libe yindawo yokuzijabulisa okucolisisiwe.

Izithako: Amafutha we-sunflower, i-basil yase-Italy (36%), amantongomane e-cashew, usawoti, i-Pecorino Romano DOP ushizi (ubisi lwezimvu, usawoti, i-rennet), amantongomane kaphayini, i-garlic, i-antioxidant: i-ascorbic acid; isilawuli se-acidity: i-citric acid. Umkhiqizo awunawo ama-GMO.

Usuku lokuphelelwa yisikhathi: Izosetshenziswa phakathi nezinyanga ezingama-24. Impilo yeshelufu eqinisekisiwe: 3/4 (izinyanga eziyi-18).

Isetshenziswa kanjani: Njengoba injalo, ilungele ukusetshenziswa.

Izici ze-Organoleptic: Ukungaguquguquki: Umbala Ocwebezelayo: Okuluhlaza Okumnyama Iphunga: Okuvamile Kwe-basil Ukunambitha: Okujwayelekile Kwe-basil

I-Allergens: Iqukethe: amantongomane nobisi. Ingaqukatha imikhondo yamanye amantongomane namakinati. I-gluten mahhala.

Ukupakishwa okuyisisekelo: Imbiza yengilazi + ikepisi le-tinplate.

Amanani okudla okunempilo nge-100 g yomkhiqizo ngamunye: Amandla: 1963 kJ / 476 kcal Amafutha: 48 g awo agcwele amafutha acids 6,5 g Ama-carbohydrate: 4,6 g awo ushukela 1,9 g Amaprotheni: 5,2 g Usawoti: 2,4 gr