![\"danillo](\"https:\/\/www.tgrthaber.com\/mavikadin\/wp-content\/uploads\/Danillo-Zanna-Magnifico-tarifi-Italyanin-enfes-lezzeti--1024x576.png\" "\\"\\"")
<\/p>\nMasterChef eleme gecesinin en dikkat \u00e7eken anlar\u0131ndan biri, \u0130talyan \u015fef Danilo Zanna’n\u0131n haz\u0131rlad\u0131\u011f\u0131 Magnifico taba\u011f\u0131 oldu. G\u00f6z al\u0131c\u0131 sunumu ve zarif dokunu\u015flar\u0131yla yar\u0131\u015fmac\u0131lar ve izleyiciler taraf\u0131ndan b\u00fcy\u00fck be\u011feni toplayan bu yemek, ayn\u0131 zamanda \u0130talya mutfa\u011f\u0131n\u0131n en \u00f6zel tatlar\u0131ndan birini g\u00f6zler \u00f6n\u00fcne serdi.\u00a0 Peki, MasterChef’teki o muazzam Magnifico taba\u011f\u0131n\u0131 evde nas\u0131l yapabilirsiniz? \u0130\u015fte cevab\u0131\u2026<\/p>\n
Magnifico \u0130\u00e7in Gerekli Malzemeler:<\/b><\/p>\n
Hamur \u0130\u00e7in:<\/b><\/p>\n
500 gram un<\/p>\n
200 ml su<\/p>\n
1 tatl\u0131 ka\u015f\u0131\u011f\u0131 tuz<\/p>\n
1 tatl\u0131 ka\u015f\u0131\u011f\u0131 toz \u015feker<\/p>\n
25 gram maya<\/p>\n
1 yemek ka\u015f\u0131\u011f\u0131 mayonez (Hamurun yumu\u015fak ve elastik olmas\u0131 i\u00e7in)<\/p>\n
<\/p>\n
\u0130sot sal\u00e7al\u0131 demi glace sos i\u00e7in:<\/b><\/p>\n
2 par\u00e7a Osso Buco (\u0130\u00e7erideki kemik ili\u011fiyle birlikte)<\/p>\n
2 yemek ka\u015f\u0131\u011f\u0131 un<\/p>\n
1 litre su<\/p>\n
1 adet so\u011fan (orta b\u00fcy\u00fckl\u00fckte, do\u011franm\u0131\u015f)<\/p>\n
2 di\u015f sar\u0131msak (ezilmi\u015f)<\/p>\n
2 dal kereviz sap\u0131 (do\u011franm\u0131\u015f)<\/p>\n
1 adet havu\u00e7 (do\u011franm\u0131\u015f)<\/p>\n
100 ml fermente k\u0131rm\u0131z\u0131 \u00fcz\u00fcm suyu<\/p>\n
1 yemek ka\u015f\u0131\u011f\u0131 isot sal\u00e7as\u0131<\/p>\n
![\"magnifico](\"https:\/\/www.tgrthaber.com\/mavikadin\/wp-content\/uploads\/Ekran-Resmi-2024-11-25-18.24.26-1024x826.png\" "\\"\\"")
<\/p>\n
Di\u011fer malzemeler:<\/strong><\/p>\n \u0130stakoz (temizlenmi\u015f, mangalda pi\u015firilecek)<\/p>\n Ispanak (blanch edilip, tuz ve karabiberle tatland\u0131r\u0131lacak)<\/p>\n Mantar (tereya\u011f\u0131nda sotelenmi\u015f)<\/p>\n Foie gras (istakoz ile uyumlu \u015fekilde pi\u015firilmi\u015f)<\/p>\n Tr\u00fcf mantar\u0131 (slicerdan \u00e7ekilmi\u015f, s\u00fcsleme i\u00e7in)<\/p>\n Havyar (\u00fcst s\u00fcsleme i\u00e7in)<\/p>\n Nas\u0131l haz\u0131rlan\u0131r?<\/b><\/p>\n Hamurun haz\u0131rlanmas\u0131:<\/b> \u0130lk ad\u0131m olarak, mayonez yap\u0131n. Mayonez, hamurun daha yumu\u015fak ve elastik olmas\u0131n\u0131 sa\u011flar. Kuru malzemeleri, yani un, tuz ve \u015feker gibi malzemeleri bir mikserde kar\u0131\u015ft\u0131r\u0131n. Ard\u0131ndan suyu ekleyin ve kar\u0131\u015f\u0131m\u0131 iyice \u00e7\u0131rp\u0131n. Mayonezi ekleyin ve kar\u0131\u015ft\u0131rmaya devam edin. Son olarak maya ekleyerek, hamurun mayalanmas\u0131 i\u00e7in bekleyin.<\/p>\n Hamurun mayaland\u0131r\u0131lmas\u0131:<\/b> Hamur mayaland\u0131ktan sonra, \u00fczerine biraz un serpin ve dikkatlice a\u00e7\u0131n. Kasnak kullanarak hamuru yuvarlak \u015fekilde kesin. Hamur par\u00e7alar\u0131n\u0131 ya\u011fl\u0131 ka\u011f\u0131t \u00fczerine yerle\u015ftirip, tekrar mayalanmaya b\u0131rak\u0131n.<\/p>\n Hamurun buharda pi\u015firilmesi:<\/b> Hamur mayaland\u0131ktan sonra, her birini aras\u0131na s\u0131v\u0131 ya\u011f s\u00fcrerek katlay\u0131n. Bu katlama i\u015flemi, hamurun daha gevrek olmas\u0131n\u0131 sa\u011flar. Son olarak, buharda yakla\u015f\u0131k 10-12 dakika kadar pi\u015firin.<\/p>\n Istakoz ve di\u011fer malzemeler:<\/b><\/p>\n Istakozlar\u0131 temizleyin ve mangalda pi\u015firmek i\u00e7in \u00fczerine sar\u0131msakl\u0131 tereya\u011f\u0131 s\u00fcr\u00fcn. Istakozlar\u0131n d\u0131\u015f\u0131 alt\u0131n rengi olana kadar pi\u015firin.<\/p>\n Ispanaklar\u0131 ha\u015flay\u0131p, tuz ve karabiberle tatland\u0131r\u0131n.<\/p>\n Mantarlar\u0131 tereya\u011f\u0131nda sotelenmi\u015f \u015fekilde haz\u0131rlay\u0131n.<\/p>\n Foie gras pi\u015firme:<\/b> Foie gras’\u0131, pi\u015fen istakozun \u00fczerine uyacak \u015fekilde dilimleyin. Tavada hafif\u00e7e pi\u015firin ve istakozlar\u0131n \u00fczerine yerle\u015ftirin.<\/p>\n \u0130sot sal\u00e7al\u0131 demi glace sos:<\/b> Sos i\u00e7in, Osso Buco’yu ve ilikli kemikleri, su ile kaynat\u0131n. Ard\u0131ndan so\u011fan, sar\u0131msak, kereviz sap\u0131, havu\u00e7 ve fermente k\u0131rm\u0131z\u0131 \u00fcz\u00fcm suyunu ekleyin. Kar\u0131\u015f\u0131m\u0131 kaynat\u0131n ve sos k\u0131vam\u0131na gelene kadar pi\u015firin. Son olarak, isot sal\u00e7as\u0131 ekleyin ve kar\u0131\u015ft\u0131r\u0131n.<\/p>\n Sunum ve servis:<\/b><\/p>\n Ekmek taban\u0131n\u0131 olu\u015fturduktan sonra, i\u00e7ini \u0131spanak ve sotelenmi\u015f mantarlarla doldurun. \u00dczerine mangalda pi\u015fmi\u015f istakoz, pi\u015firilmi\u015f foie gras ve tr\u00fcf mantar\u0131 dilimlerini yerle\u015ftirin. En \u00fcst\u00fcne taze havyar ve tr\u00fcf mantar\u0131 ekleyin. Yan\u0131nda, haz\u0131rlad\u0131\u011f\u0131n\u0131z isot sal\u00e7al\u0131 demi glace sosla servis edin.<\/p>\n","protected":false},"excerpt":{"rendered":" MasterChef T\u00fcrkiye’nin eleme gecesinde yar\u0131\u015fmac\u0131lar, \u0130talyan mutfa\u011f\u0131n\u0131n zarif tatlar\u0131ndan biri olan Magnifico taba\u011f\u0131n\u0131 haz\u0131rlarken b\u00fcy\u00fck bir heyecan ya\u015fad\u0131lar. \u015eef Danilo Zanna\u2019n\u0131n \u00f6nderli\u011finde, g\u00f6rsel olarak adeta bir sanat eseri gibi sunulan bu yemek, izleyicileri hem lezzetiyle hem de \u015f\u0131kl\u0131\u011f\u0131yla etkiledi. Peki MasterChef Danillo Zanna taba\u011f\u0131 magnicifo nas\u0131l yap\u0131l\u0131r? \u0130\u015fte cevab\u0131\u2026 <\/p>\n","protected":false},"author":16,"featured_media":98385,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[191],"tags":[2840,2841],"class_list":["post-97909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek-tarifleri","tag-danillo-zanna-magnifico-tarifi","tag-masterchef-magnifico-tarifi"],"_links":{"self":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/97909"}],"collection":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/comments?post=97909"}],"version-history":[{"count":2,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/97909\/revisions"}],"predecessor-version":[{"id":98386,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/97909\/revisions\/98386"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media\/98385"}],"wp:attachment":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media?parent=97909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/categories?post=97909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/tags?post=97909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.tgrthaber.com\/mavikadin\/wp-content\/uploads\/Ekran-Resmi-2024-11-25-18.30.47.png\" "\\"\\"")
<\/p>\n![\"\"](\"https:\/\/www.tgrthaber.com\/mavikadin\/wp-content\/uploads\/Ekran-Resmi-2024-11-25-18.29.45-1024x419.png\" "\\"\\"")
<\/p>\n