- mafuta a azitona - 1 st. supuni
- adyo - 2 mano
- Tsabola wofiira wofiira - 1 uzitsine
- vinyo wofiira kapena woyera - 2 Art. makapu (mungasankhe)
- banki ya tomato - chidutswa chimodzi (840 g)
- shuga - 1 uzitsine
- mchere - 1/2 teaspoonfuls
- tsabola wakuda wakuda - kulawa
- mazira aakulu - zidutswa zinayi
- mkate - magawo 4
- Parmesan tchizi - Kulawa
1. Tengani tomato mu botolo ndikuwuma, kenaka muwapese kapena muwapse. Mu mafuta ophikira pamoto mafuta otentha. Onjezani adyo ndi tsabola wofiira. Mwachangu pa sing'anga kutentha mpaka adyo sizimveka. Onjezerani vinyo (ngati mukufuna) ndi simmer mpaka chisakanizo chikukhala siritsi, pafupi maminiti awiri. Onjezerani tomata kapena tomato tomato, shuga, mchere ndi tsabola. Kuchepetsa kutentha kwa sing'anga-pang'onopang'ono ndi kuimirira mpaka msuzi wakula, kuyambira maminiti 12 mpaka 15. 2. Muthyole mazira kukhala makapu ang'onoang'ono, osayesa kuwononga yolk. Pangani msuzi mu msuzi ndipo mwapang'onopang'ono musunthire mazira ku makapu kulowa mu grooves. Nyengo za nyengo ndi mchere ndi tsabola. Phimbani poto yophika ndi chivindikiro ndi kuyimirira pamatentha otsika kwa mphindi zisanu ndi zisanu ndi ziwiri, kapena mpaka mapuloteniwo ayambe kuuma. 3. Pamene mazira akuphika, fryani magawo a mkate mu poto, phala kapena mu uvuni. 4. Sakanizani msuzi wa phwetekere ndi dzira pa chidutswa chilichonse cha mkate. Kabati ya grate ndi grated Parmesan tchizi ndikutumikira mwamsanga.
Mapemphero: 3-4