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Tjestenina sa svilenkastim jajima

Tjestenina sa svilenkastim jajima
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Nutritivne vrijednosti

Po porciji od 300 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 420 kcal
21% DV
Ukupne masti 14.0g
22% DV
Ukupni ugljikohidrati 55.0g
18% DV
Proteini 18.0g
36% DV

O proizvodu

Jednostavno i utješno jelo od tjestenine povezano s lagano kuhanim jajima koja stvaraju lagani kremasti umak. Zasitno je, brzo gotovo i dobro funkcionira kao osnovni obrok ili tjestenina za doručak.

Sastojci

Svilenkasta tjestenina s jajima

Uvod


Ovo je tjestenina svedena na svoju bitnu eleganciju: rezanci obavijeni sjajnom emulzijom od jaja i škroba, bogata bez težine. Umijeće je u vremenu i toplini, jer se umak mora stvoriti iz same tjestenine, a ne silom. Kada je pravilno pripremljena, rezultat je podatna, blistava i zaokružena cjelina.

Osnovne informacije o receptu


  • Kategorija jela: Tjestenina

  • Kuhinja ili podrijetlo: Nadahnuto talijanskom kuhinjom

  • Vrsta jela: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 300 g

  • Vrijeme pripreme: 5 minuta

  • Vrijeme kuhanja: 10 minuta

  • Ukupno vrijeme: 15 minuta

  • Težina pripreme: Srednje zahtjevno


    • Oprema


  • Lonac od 2,5 L

  • Velika zdjela za miješanje

  • Mala pjenjača

  • Kuhinjska hvataljka ili vilica za tjesteninu

  • Cjedilo


    • Sastojci


    Tjestenina


  • 180 g suhe tjestenine


    • Emulzija od jaja


  • 2 velika jaja, 100 g


    • Postupak


  • 1. Zakuhajte vodu u loncu od 2,5 L do punog vrenja. Dodajte tjesteninu i kuhajte 8 do 10 minuta, povremeno miješajući, dok rezanci ne omekšaju, ali u sredini još zadrže blagu čvrstoću.

  • 2. Dok se tjestenina kuha, pjenjačom umutite jaja u velikoj zdjeli dok ne postanu potpuno glatka i ujednačena.

  • 3. Ocijedite tjesteninu, a u loncu sačuvajte malu količinu vode od kuhanja. Vruću tjesteninu odmah vratite u topli lonac, zatim dodajte jaja i neprekidno miješajte 30 do 45 sekundi. Toplina tjestenine treba zgusnuti jaja u kremasti sloj bez zgrušavanja.

  • 4. Ako se smjesa prebrzo zgusne, razrijedite je s malo sačuvane vode od kuhanja tjestenine, miješajući dok umak ne postane sjajan i tečan. Završna tekstura treba prianjati uz tjesteninu sa svilenkastim sjajem, bez vidljivih grudica.

  • 5. Odmah prebacite na topli tanjur za posluživanje.


    • Serviranje i posluživanje


    Oblikujte tjesteninu u uredan humak na sredini tanjura. Površina treba biti sjajna i ravnomjerno obložena, s mekim, tekućim završetkom, a ne suhim klupkom.

    Profesionalne napomene


  • Tjestenina se mora vratiti u lonac dok je još vrlo vruća; to je temelj emulzije.

  • Radite brzo i neprekidno nakon dodavanja jaja, inače će tekstura postati zrnata.

  • Ispravan završetak je kremast i povezan, nikada vodenast i nikada poput kajgane.
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