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Zlata piščančja testeninska ponev

Zlata piščančja testeninska ponev
Zabeležil uporabnik @test2 | 0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 350 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 550 kcal
28% DV
Skupne maščobe 12.0g
18% DV
Skupni ogljikovi hidrati 60.0g
20% DV
Beljakovine 42.0g
84% DV

O tem

Preprosta in nasitna testeninska jed z mehkimi piščančjimi prsmi za uravnotežen obrok, bogat z beljakovinami. Rahlo začinjena in postrežena topla je odlična izbira za hitro kosilo ali večerjo.

Sestavine

Zlata piščančja testeninska ponev

Uvodna opomba


To je disciplinirana testeninska jed iz ponve: pusto piščančje meso, pravilno začinjeno, in testenine, združene v enoten, skladen zaključek. Njena vrednost je v ravnovesju, z dovolj polnosti iz testenin, da nosijo piščanca, in dovolj zadržanosti, da ostane čista namesto težka. Jed naj deluje neposredno, uglajeno in dovršeno.

Osnovne informacije o receptu


  • Kategorija jedi: Testenine iz ponve

  • Kuhinja ali izvor: Sodobna

  • Vrsta obroka: Glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 350 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 20 minut

  • Skupni čas: 30 minut

  • Zahtevnost: Enostavno


    • Oprema


  • 24 cm ponev s pokrovom

  • Srednje velik lonec

  • Cedilo

  • Kuhinjske klešče

  • Deska za rezanje

  • Kuharski nož


    • Sestavine



    Glavna sestavina


  • 180 g piščančjih prsi, očiščenih

  • 170 g testenin


    • Postopek


  • 1. V srednje velikem loncu zavrite vodo do močnega vretja. Dodajte testenine in jih kuhajte 1 minuto manj, kot je navedeno na embalaži, dokler zunanjost ni mehka, sredica pa ostane rahlo čvrsta. Dobro odcedite in prihranite.


  • 2. Medtem ko se testenine kuhajo, piščančje prsi narežite na enakomerne kose za en grižljaj. Rezi naj bodo enotni, da se piščanec kuha enakomerno.


  • 3. Ponev postavite na srednje močan ogenj. Dodajte piščanca v eni plasti in ga pecite 5 do 7 minut, po potrebi obračajte, dokler ni zunaj rahlo zapečen in povsem neprosojen v notranjosti. Sokovi morajo biti bistri, meso pa čvrsto, ne gumijasto.


  • 4. V ponev dodajte odcejene testenine. Neprestano premetavajte 1 do 2 minuti na srednjem ognju, dokler se testenine in piščanec enakomerno ne povežejo ter so testenine sijoče in povsem vroče.


  • 5. Odstavite z ognja in pustite ponev stati 1 minuto pred serviranjem. Tako se tekstura umiri in jed se dokonča v zbranem stanju.


    • Serviranje in postrežba


    Postrezite neposredno iz ponve ali prenesite v ogreto plitvo skledo. Testenine naj tvorijo osnovo, piščanec pa naj bo enakomerno razporejen po jedi, namesto da bi bil zbran na vrhu. Končna predstavitev naj bo kompaktna, čista in takoj pripravljena za uživanje.

    Strokovne opombe


  • Piščanca narežite enakomerno; nepravilni kosi se bodo na robovih prepekli, še preden bo sredica pripravljena.

  • Testenine temeljito odcedite, da končna jed ostane jasno opredeljena, ne mokra.

  • Končno premetavanje naj bo kratko in nadzorovano, da se ohrani celovitost testenin, hkrati pa se vse v ponvi poveže.
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