Ibigize

• 48oz ibibero byinkoko bitagira uruhu bitagira uruhu
• 3 Tbsp Worcestershire isosi
sinapi ya dijon
• 1 Tbsp umunyu
• 1 Tbsp ifu ya tungurusumu
li> 1 tsp thime
• 100ml umufa wamagufa yinka
ibitunguru byigitunguru cyumuhondo
• ibiyiko 2 amavuta
• 1 tsp sinapi ya Dijon
• Ihitamo: sprig ya rozemary & thime

/ li>

200g Gruyère foromaje

75g parmigiano reggiano

amata 380ml

urusenda & umunyu kuryoha

Pasta

• 672g rigatoni, yatetse kugeza 50%

Garnish

• Chives yaciwe
• Igisigaye 1/4 cyibitunguru bya karameli

Amabwiriza

1. Muguteka gahoro, komatanya ibibero byinkoko, isosi ya Worcestershire, tungurusumu zometse, sinapi ya Dijon, umunyu, ifu ya tungurusumu, ifu yigitunguru, urusenda rwumukara, thime, hamwe n umufa wamagufa yinka. Gupfuka no guteka hejuru yamasaha 3-4 cyangwa munsi yamasaha 4-5.

2. Kubitunguru byigitunguru cya karameli, mubuhanga, gushonga amavuta hejuru yubushyuhe bwo hagati. Ongeramo igitunguru kibisi hanyuma uteke kugeza zahabu yijimye. Kangura inyama zamagufa yinka, isosi ya Worcestershire, isosi ya soya, na Dijon, hanyuma ushire muminota igera kuri 20.

3. Mu isahani, vanga hamwe na foromaje, Gruyère, parmigiano reggiano, n'amata. Kangura muri ~ 3/4 by'igitunguru cya karameli, ushizemo urusenda rwirabura n'umunyu uburyohe.

4. Ongeramo rigatoni yatetse muguteka gahoro, hamwe nigikombe 1 cyamazi yabigenewe, hanyuma uvange neza.

5. Korera mu bikombe, ushyizwemo imitobe yacaguwe hamwe n'ibitunguru bisigaye bya karameli.