- nsomba (zilizonse, mungathe kuziza kapena hake) - 700 Gramu
- Butter - 300 Gramu
- tchizi, Dutch kapena Swiss - 200 Gramu
- Msuzi - 120 Gramu
- tsabola wakuda - - kulawa
- Tsabola wofiira - - Kulawa
- mchere - - kulawa
- bay tsamba - zidutswa zitatu
- parsley - - kulawa (kukongoletsera)
- Ndimu - 0,5 zidutswa
Timakonza nsomba ndipo timadula pamatope popanda khungu ndi mafupa. Timachotsa firiji mufiriji. Mafupa ndi khungu la nsomba zimatsanulira madzi ozizira, kubweretsa kwa chithupsa ndi kuphika pa moto wochepa kwa mphindi 30. Kuti mukhale ndi chidwi choonjezera, onjezerani anyezi ndi mizu ya parsley. Fyuluta yakuda. Mabokosi a nsomba amaikidwa mumodzi wosanjikiza mu supu yopanda madzi, amathira msuzi wotentha kuti nsomba zikhale zochepa chabe. Bweretsani ku chithupsa, kuwonjezera mchere, tsabola, tsamba la masamba ndi kuwalola kutentha pamoto kwa mphindi 15-20. Ngati nsomba ili yokonzeka, pomwe mukuboola, mphanda umafika momasuka. Nsomba yokonzeka yakhazikika, osati kuchoka mu msuzi. Chilled fillets amadutsa kawiri kupyolera nyama chopukusira kapena mopanda finely-finely akupera mu chakudya purosesa pamodzi ndi batala, finely grated tchizi. Misa yonse imamenyedwa bwino ndi chosakaniza. Pamapeto pa kukwapula, onjezerani mpiru, tsabola wofiira. Tsopano ikani unyinji pa mbale, ndikuupatsa mawonekedwe a nsomba. Kuchokera pamwamba timayika kujambula mothandizidwa ndi batala mu syringe ya confectionery. Timapanga mbale ndi mapiritsi a parsley ndi magawo a mandimu. Chilakolako chabwino!
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