Uya kudinga: I-250 g iRista ye-rayotto, i-6-5 i-asparagus, i-150 g ye-Parm ye-Parm, i-2 gbs, i-60 g yebhotolo ye-raese, i-250 ml emhlophe I wayini, i-1 TBSP. I-Spoon yeoyile yomnquma.
Inkqubo yokupheka: I-anyanisi icocekile kwaye icekeceke. Fudumeza i-50 g yebhotolo kwi-pan ye-furding pan kunye ne-frions ukuya elubala, kwaye ke ioyile yokugqobhoza kwi-uplegeneous ubunzima. Fudumeza ioli yomnquma kwipani, phuma kwi-1 TBSP. Isipuni se-anyanisi pure, galela irayisi, xuba kwaye ufudumele. Xa irayisi isebala, galela i-150 ml ye wayini kwaye inike utywala. I-Asparagus isungula ukusika okungama-Coarse, ukusika ibe ngamacandelo aliqela nge-diagonally kwaye yongeze kwirayisi, xuba yonke into. Thumela ukupeyinta nge-asparagus kwimigca ye-Asparagus eshushu (ungaxubeki!), Emva koko wongeza iwayini eseleyo, umnye umhluzi, xuba kwaye upheke ngaphezulu kwemizuzu eli-15. Yibambe itshizi kumhlambi ongagungqiyo. I-ridatto isuse emlilweni, yongeza ibhotolo eseleyo, uninzi lwetshizi enesidima kwaye uhlambe yonke into. Ukubeka i-riestotto kwiipleyiti, nxiba ngaphezulu kwezitayile ezininzi ze-ham kwaye ifake itshizi eseleyo.