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Pikos

Choriso va pikos

Pikos (ispancha: picos — „tumshuq“) — Andalusiyaning qarsildoq non tayoqchalari, italyan grissinisiga oʻxshab ketadi, lekin oʻlcham jihatidan kichikroq. Tapas, hamon yoki kolbasa bilan birga isteʼmol qilinadi. Tarkibidagi namlik darajasi past ekanligi bilan ajralib turadi, bu uni uzoq vaqt davomida saqlashga imkon beradi. Xamiri tarkibida bugʻdoy uni, suv, xamirturush va tuz mavjud. Unga odatda oʻsimlik yogʻi ham qoʻshiladi. Pikosning ayrim retseptlarida xamirga sarimsoq ham qoʻshishadi.

Adabiyotlar

  • Gil Hernández, (2009), Libro Blanco del Pan, Ed. Medica Panamericana, bet. 54
  • Francisca Perez Llamas, Salvador Zamora Navarro, (2004), Nutrición y alimentación humana, EDITUM, bet. 180

Havolalar

Vikiomborda „Пикос“ mavzusi boʻyicha mediafayllar bor.

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