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Pasta Telur Lembut

Pasta Telur Lembut
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Fakta Pemakanan

Setiap hidangan 300g

% Nilai Harian berdasarkan diet 2000 kcal

Kalori 420 kcal
21% DV
Jumlah Lemak 14.0g
22% DV
Jumlah Karbohidrat 55.0g
18% DV
Protein 18.0g
36% DV

Tentang

Hidangan pasta ringkas dan menyelesakan yang digaul dengan telur yang dimasak lembut hingga menghasilkan salutan berkrim ringan. Ia mengenyangkan, cepat disediakan, dan sesuai sebagai hidangan asas atau pasta gaya sarapan.

Bahan-bahan

Pasta Telur Sutera

Catatan pengenalan


Ini ialah pasta yang dikurangkan kepada keanggunan asasnya: helaian pasta disalut dalam emulsi berkilat daripada telur dan kanji, kaya tanpa terasa berat. Disiplin terletak pada masa dan haba, kerana sos mesti terbentuk daripada pasta itu sendiri, bukan daripada paksaan. Apabila dibuat dengan betul, hasilnya lembut, bercahaya, dan sempurna.

Asas resipi


  • Kategori hidangan: Pasta

  • Masakan atau asal: Berinspirasikan Itali

  • Jenis sajian: Hidangan utama

  • Hasil: 1 hidangan

  • Saiz hidangan: 300 g

  • Masa penyediaan: 5 minit

  • Masa memasak: 10 minit

  • Jumlah masa: 15 minit

  • Tahap kesukaran: Pertengahan


    • Peralatan


  • Periuk 2.5 L

  • Mangkuk adunan besar

  • Pemukul halus

  • Penyepit atau garpu pasta

  • Penapis


    • Bahan-bahan


    Pasta


  • 180 g pasta kering


    • Emulsi telur


  • 2 biji telur besar, 100 g


    • Kaedah


  • 1. Didihkan air dalam periuk 2.5 L hingga mendidih penuh. Masukkan pasta dan masak selama 8 hingga 10 minit, kacau sekali-sekala, sehingga helaian pasta baru sahaja lembut dan masih mengekalkan sedikit kekenyalan di bahagian tengah.

  • 2. Sementara pasta dimasak, pukul telur dalam mangkuk besar sehingga benar-benar licin dan sekata.

  • 3. Toskan pasta, sambil menyimpan sedikit air rebusannya di dalam periuk. Segera kembalikan pasta panas ke dalam periuk yang masih suam, kemudian masukkan telur dan gaul berterusan selama 30 hingga 45 saat. Haba daripada pasta sepatutnya memekatkan telur menjadi salutan berkrim tanpa menjadikannya berketul seperti telur hancur.

  • 4. Jika campuran menjadi terlalu pekat terlalu cepat, cairkan dengan sedikit air pasta yang disimpan, sambil terus menggaul sehingga sos menjadi berkilat dan mengalir. Tekstur akhir sepatutnya melekat pada pasta dengan kilauan seperti satin, tanpa ketulan yang kelihatan.

  • 5. Pindahkan segera ke pinggan hidang yang suam.


    • Penyajian dan hidangan


    Bentukkan pasta menjadi timbunan yang kemas di tengah pinggan. Permukaannya harus kelihatan berkilat dan disalut sekata, dengan kemasan lembut dan mengalir, bukannya kusut yang kering.

    Nota profesional


  • Pasta mesti dikembalikan ke dalam periuk ketika masih sangat panas; inilah asas emulsi.

  • Bekerja dengan cepat dan berterusan sebaik sahaja telur dimasukkan, atau teksturnya akan menjadi berbutir.

  • Hasil akhir yang betul ialah berkrim dan padu, tidak sekali-kali berair dan tidak sekali-kali seperti telur hancur.
    • Vegetarian
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