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Sagte eierpasta

Sagte eierpasta
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Voedingsfeite

Per porsie van 300 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 420 kcal
21% DV
Totale vet 14.0g
22% DV
Totale koolhidrate 55.0g
18% DV
Proteïen 18.0g
36% DV

Oor

’n Eenvoudige, troosryke pastagereg wat met sag gaar eiers gemeng word om ’n ligte, romerige lagie te vorm. Dit is vullend, vinnig om te maak en werk goed as ’n basiese maaltyd of ontbytstyl-pasta.

Bestanddele

Syagtige Eierpasta

Inleiding


Dit is pasta teruggebring tot sy noodsaaklike elegansie: stringe bedek met 'n glansende emulsie van eier en stysel, ryk sonder swaarte. Die dissipline lê in tydsberekening en hitte, want die sous moet uit die pasta self vorm, nie deur dwang nie. Wanneer dit korrek gemaak word, is die resultaat soepel, liggevend en volledig.

Resep-noodsaaklikhede


  • Gereggroep: Pasta

  • Kookkuns of oorsprong: Italiaans-geïnspireer

  • Gangtipe: Hoofgereg

  • Opbrengs: 1 porsie

  • Porsiegrootte: 300 g

  • Voorbereidingstyd: 5 minute

  • Gaarmaaktyd: 10 minute

  • Totale tyd: 15 minute

  • Moeilikheidsgraad: Intermediêr


  • Toerusting


  • 2.5 L-kastrol

  • Groot mengbak

  • Fyn klitser

  • Tang of pastavurk

  • Vergiettes


  • Bestanddele


    Pasta


  • 180 g gedroogde pasta


  • Eieremulsie


  • 2 groot eiers, 100 g


  • Metode


  • 1. Bring water in 'n 2.5 L-kastrol tot 'n volle kookpunt. Voeg die pasta by en kook vir 8 tot 10 minute, roer af en toe, totdat die stringe net-net sag is en steeds 'n effense fermheid in die middel behou.

  • 2. Terwyl die pasta kook, klits die eiers in 'n groot bak totdat dit heeltemal glad en egalig is.

  • 3. Dreineer die pasta en hou 'n klein hoeveelheid van die kookwater in die pan terug. Plaas die warm pasta onmiddellik terug in die warm pan, voeg dan die eiers by en skud of meng aanhoudend vir 30 tot 45 sekondes. Die hitte van die pasta moet die eiers verdik tot 'n romerige lagie sonder om dit te laat roer.

  • 4. As die mengsel te vinnig styf word, maak dit los met 'n bietjie van die teruggehoue pastawater, terwyl jy meng totdat die sous glansend en vloeibaar word. Die finale tekstuur moet met 'n satynagtige glans aan die pasta kleef, sonder sigbare stukkies gestolde eier.

  • 5. Skep dit dadelik oor na 'n warm opdienbord.


  • Uitplatering en bediening


    Vorm die pasta in 'n netjiese hoop in die middel van die bord. Die oppervlak moet glansend en egalig bedek lyk, met 'n sagte, vloeiende afwerking eerder as 'n droë warboel.

    Professionele notas


  • Die pasta moet terug in die pan geplaas word terwyl dit nog baie warm is; dit is die grondslag van die emulsie.

  • Werk vinnig en aanhoudend sodra die eiers bygevoeg is, anders sal die tekstuur korrelig word.

  • Die korrekte afwerking is romerig en samehangend, nooit waterig en nooit soos roereier nie.
  • Vegetaries
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