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Pasta all'uovo cremosa

Pasta all'uovo cremosa
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Notitia nutritionis

Per portionem 300g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 420 kcal
21% DV
Adeps totalis 14.0g
22% DV
Carbohydrata totalia 55.0g
18% DV
Proteinum 18.0g
36% DV

De

Un piatto di pasta semplice e confortante, condito con uova cotte dolcemente fino a creare una crema leggera. Sostanzioso e veloce da preparare, va bene come pasto essenziale o come pasta in stile colazione.

Ingredientia

Pasta Ovis Sericea

Praefatio


Haec est pasta ad elegantiam suam essentialem redacta: fila emulsione nitida ovi et amyli obducta, opulenta sine gravitate. Disciplina in tempore et calore consistit, nam ius ex ipsa pasta formari debet, non vi. Si recte conficitur, effectus est flexibilis, luminosus, et perfectus.

Elementa praecipua recipe


  • Categoria ferculi: Pasta

  • Culina sive origo: Italico more inspirata

  • Genus cursus: Ferculum principale

  • Portio: 1 portio

  • Magnitudo portionis: 300 g

  • Tempus praeparationis: 5 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 15 minuta

  • Difficultas: Media


    • Instrumenta


  • Cacabus 2.5 L

  • Crater mixtorius magnus

  • Whisk tenue

  • Forceps vel furca pastae

  • Colum


    • Ingredientia


    Pasta


  • 180 g pastae siccae


    • Emulsio ovi


  • 2 ova magna, 100 g


    • Methodus


  • 1. Aquam in caccabo 2.5 L ad plenam ebullitionem perduc. Pastam adde et coque per 8 ad 10 minuta, interdum movens, donec fila tantum mollia sint et levem firmitatem in medio adhuc retineant.

  • 2. Dum pasta coquitur, ova in cratere magno whisk misce donec omnino lenia et uniformia fiant.

  • 3. Pastam cola, parva quantitate aquae coctionis in caccabo reservata. Pastam calidam statim in caccabum tepidum remitte, deinde ova adde et continue iacta per 30 ad 45 secundas. Calor pastae ova in obductionem cremosam densare debet sine iis in frusta cocta vertendis.

  • 4. Si mixtura nimis celeriter densatur, paulo aquae pastae reservatae solve, iactans donec ius nitidum et fluidum fiat. Textura perfecta pastae adhaerere debet splendore serico, sine granis visibilibus.

  • 5. Statim in patinam calidam ad serviendum transfer.


    • Compositio et servitium


    Pastam in acervum nitidum in medio patinae forma. Superficies nitida et aequaliter obducta apparere debet, cum fine molli et fluente potius quam implicamento sicco.

    Notae professionales


  • Pasta in caccabum redire debet dum adhuc valde calida est; hoc fundamentum emulsionis est.

  • Celeriter et sine intermissione labora postquam ova addita sunt, alioquin textura granulosa fiet.

  • Perfecta consummatio est cremosa et cohaerens, numquam aquosa et numquam in ova turbata conversa.
    • Vegetariana
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