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Svilnata jajčna testenina

Svilnata jajčna testenina
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Hranilne vrednosti

Na porcijo 300 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 420 kcal
21% DV
Skupne maščobe 14.0g
22% DV
Skupni ogljikovi hidrati 55.0g
18% DV
Beljakovine 18.0g
36% DV

O tem

Preprosta, tolažilna testeninska jed z nežno kuhanimi jajci, ki ustvarijo rahlo kremasto omako. Je nasitna, hitro pripravljena in odlična kot osnovni obrok ali testenine za zajtrk.

Sestavine

Svilnata jajčna testenina

Uvod


To so testenine, zvedene na svojo bistveno eleganco: niti, obdane s sijočo emulzijo jajc in škroba, bogate brez teže. Natančnost je v času in temperaturi, saj se mora omaka oblikovati iz samih testenin, ne na silo. Če je priprava pravilna, je rezultat voljen, sijoč in celovit.

Osnovni podatki recepta


  • Kategorija jedi: Testenine

  • Kuhinja ali izvor: po italijanskem navdihu

  • Vrsta obroka: Glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 300 g

  • Čas priprave: 5 minut

  • Čas kuhanja: 10 minut

  • Skupni čas: 15 minut

  • Zahtevnost: Srednje zahtevno


    • Oprema


  • kozica za 2,5 L

  • velika mešalna skleda

  • fina metlica

  • kuhinjske klešče ali vilice za testenine

  • cedilo


    • Sestavine


    Testenine


  • 180 g suhih testenin


    • Jajčna emulzija


  • 2 veliki jajci, 100 g


    • Postopek


  • 1. V kozici s prostornino 2,5 L zavrite vodo do močnega vrenja. Dodajte testenine in jih kuhajte 8 do 10 minut, občasno premešajte, dokler niso ravno prav mehke, a v sredici še vedno ohranijo rahlo čvrstost.

  • 2. Medtem ko se testenine kuhajo, v veliki skledi stepajte jajca, dokler niso popolnoma gladka in enotna.

  • 3. Testenine odcedite, pri tem pa v posodi prihranite majhno količino vode od kuhanja. Vroče testenine takoj vrnite v toplo posodo, nato dodajte jajca in neprekinjeno premetavajte 30 do 45 sekund. Toplota testenin mora jajca zgostiti v kremast premaz, ne da bi se strdila v koščke.

  • 4. Če se zmes prehitro zgosti, jo sprostite z malo prihranjene vode od testenin in premetavajte, dokler omaka ne postane sijoča in tekoča. Končna tekstura se mora oprijeti testenin v satenastem sijaju, brez vidnih strdkov.

  • 5. Takoj prenesite na topel servirni krožnik.


    • Serviranje


    Testenine oblikujte v urejen kupček na sredini krožnika. Površina mora biti sijoča in enakomerno obdana z omako, z mehkim, tekočim zaključkom namesto suhega prepleta.

    Profesionalne opombe


  • Testenine je treba vrniti v posodo, ko so še zelo vroče; to je temelj emulzije.

  • Ko dodate jajca, delajte hitro in neprekinjeno, sicer bo tekstura postala zrnata.

  • Pravilen zaključek je kremast in povezan, nikoli voden in nikoli kot umešana jajca.
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