- Pelepele (e khubelu le e tala) - Likarolo tse 4
- Litamati - 2 likarolo
- Khoho - sengoathoana se le seng
- Oli ea meroho - lilithara tse 30
- Bulb - sengoathoana se le seng
- Garlic - Litlhaku Tse 3
- White Wine - 100 Milliliters
- Letsoai, pepere e ntšo le parsley - - Ho latsoa
Khoho e Basque ke e 'ngoe ea lijana tseo ke li ratang haholo tsa lijo tsa sebakeng seo. Khoho ea nama e phehiloe ho latela mokhoa ona, e fetoha e bonolo le e bonolo - ha e bapisoe le khoho e besitsoeng ka ontong. Khoho e noa lero la pelepele le tamati, e fetoha piquant le monko o monate. Ho khabisa lijo tse joalo ha ho hlokahale - feela ue fafatse ka litlama tse ncha, mohlala, parsley. Botle! K'hepe ea khoho Basque: 1. Litapole li hlajoa ka letsoho (bakeng sa sena, li nosetsitsoe hantle ka metsi a belang) ebe li khaola ka likotoana. Tsubelloa ho tloha lithong le lipeo, khaola likotlo tse telele. Liieee li hloekisoa ebe li khaola lirothong tse halofo. Fokotsa konofolo e peeled. 2. Arola khoho. Molemong oa ka, tsena e ne e le maoto a khōhō, empa mohahong oa pele o hloka ho noa khoho eohle ebe o khaola likotoana tse 10. Solim le pepere. 3. Poto ea ho chesa ka tlaase, e chesang oli ebe e tšela likhoho tsa mollo ka potlako ho fihlela mokokotlo o thehoa. Ha khōhō e koahetsoe ke moriri o mofubelu - re o ntša ka panong ea ho chesa 'me re e fokotsa ka pampiri ea pampiri. 4. Re beha meroho ka lero le pholileng ebe re bosula ka metsotso e 10 mocheso o tlaase. Ebe u tšela veine e tšoeu ka har'a meroho 'me ue fe metsotso e 25-30 ka mollo o fokolang. Ebe o kenya khoho ka panong, ka bonolo o kopanya ntho e 'ngoe le e' ngoe 'me u behe ka tlas'a sekwahelo se koetsoeng ho fihlela khoho e loketse - ena e ka ba metsotso e 15-20. Phunya nama, haeba lero la pontso le phalla - joale le lokile. E-ba le takatso e ntle, kapa ka ho kena, joalokaha Basques a re!
Litšebeletso: 5-7