- Basasha - 200 garaam
- Butter - 6 Art. qaadooyin (3 qaado oo buuxinta iyo 3 for canjeelada)
- Champignons - 600 garaam
- Caano - 250 millilitir (110 millilitir oo caano ah oo buuxinaya, inta kale ee canjeelada (~ 3/4 muraayadaha).)
- Daqiiqo - 1.1 muraayad (1 koob oo bur ah waxay u socdaan canjeelada, 1 qaado oo halkii buuxsamaysa)
- Ukumaha - 2 xabbo
- Mozzarella jiiska - 100 garaam
- Basasha cagaaran - 2 Art. qaadooyin
- Parmesan - 60 garaam
Marka hore waxaan diyaarinno canjeelada. Dhammaan waxyaalaha loo isticmaalo waxaa loogu talagalay canjeelada - 2 ukun, 3/4 koob oo caano ah, buriin, basal cagaaran ku dar baaquli iyo isku dar qaso, canjeelada digsi ku yare digsi sida ugu macquulsan. Ha ilaawin basbaaska iyo milixda isku dar ah. Markaa waxaan diyaarineynaa buuxinta. Ku dar darajada 1 st ee digsiga kuleylka kulul. beedka oo sabdo iyo ku shub basasha jarjaran oo aan la shiileynin, ku dar boqoshaada jarjaran oo ay weheliso 2-wiqiyadood oo malab leh oo subagga ah. Aan isku dayno ilaa boqoshaada noqdaan jilicsan. Ku dar qaado qaado oo bur ah oo ku shub caanaha. Waxaad ubaahantahay inaadan iloobin milix iyo basbaas. Ka dib daqiiqado yar ka dib, ka soo saar dareeraha xad-dhaafka ah ee digsiga kudheer oo ku dar jiiska, kaga dhaji inuu dhalo. Buuxi waa diyaar! Waxaan sameynaa keegga. Aad bay muhiim u tahay in canjeelada la qaboojiyo oo la adkeeyo. Gogol kasta, si taxadar leh u buuxi buuxinta. Daji boogaha ugu sareeya leh jiiska parmesan.
Adeegyada: 6