Ibikoresho: 7 Ibyiciro Byibihe, 300-400 G ya Ibihumyo byera byera, ibihumyo byera byumye, ibihuru byumye, amavuta ya chilota, amenyo ya sarmary, ½ amabati ya rosemary, amababi ya parisile Umugezi w'inkoko, 100 ml cream, 1 tbsp. Ikiyiko cya cream, tbsp 1. Ikiyiko cyamavuta ya elayo, gutema urusenda rushya rwumukara, 1 ¼ H. Ibyayi byinyanja.
Uburyo bwo guteka: Ibihumyo byera byera mbere yo kurwanya defrost. Ibihumyo byumye kugirango ushire mumazi abira, reka amaboko, hanyuma akure amazi anyuze mu bucukuzi bwibiryo bitandukanye. Shalot yasukuye kandi ikureho. Sukura tungurusumu no guhonyora uruhande rwicyuma. Shyushya amavuta ya cream kandi ya elayo mu isafuriya no ku gitunguru cyaka na tungurusumu ku muriro gahoro. Ibihumyo byera byera. Ibihumyo byumye byaciwe neza cyane, ohereza kuri luka hamwe na tungurusumu na fry iminota 1-2. Ongeramo ibihumyo bikonje, unyerera bike, usukemo rosemary na thime, usuke amazi ibihumyo byumye byashizwemo, ubwo amazi ava muminota 10. Iyo amazi azaba umubyimba, suka cream no kuzuka. Pasta yabitse mumazi yishuye ukurikije amabwiriza kuri paki, hanyuma utware amazi hanyuma usubize pasta kumusafuriya. Gukurikira foromaje ku masatsi manini. Parisile yaciwe neza. Mu isafuriya hamwe na pasta, ongeramo isosi y'ibihumyo, foromaje, peteroli no kuvanga byose. Kohereza pasta mumasahani na pipor.
Julia Vysotkaya