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Testenina sa svilenkastim jajima

Testenina sa svilenkastim jajima
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Nutritivne vrednosti

Po porciji od 300 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

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

O proizvodu

Jednostavno i utešno jelo od testenine sa blago kuvanim jajima koja prave lagani, kremasti sos. Zasitno je, brzo se sprema i odlično funkcioniše kao osnovni obrok ili testenina za doručak.

Sastojci

Svilenkasta pasta sa jajima

Uvodna napomena


Ovo je pasta svedena na svoju suštinsku eleganciju: rezanci obloženi sjajnom emulzijom od jaja i skroba, bogata bez težine. Disciplina je u vremenu i temperaturi, jer sos mora nastati iz same paste, a ne silom. Kada se pravilno pripremi, rezultat je podatna, blistava i zaokružena celina.

Osnovne informacije o receptu


  • Kategorija jela: Pasta

  • Kuhinja ili poreklo: inspirisano italijanskom kuhinjom

  • Vrsta obroka: glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 300 g

  • Vreme pripreme: 5 minuta

  • Vreme kuvanja: 10 minuta

  • Ukupno vreme: 15 minuta

  • Težina pripreme: srednje zahtevno


  • Oprema


  • šerpa od 2,5 L

  • velika činija za mešanje

  • fina mutilica

  • hvataljke ili viljuška za pastu

  • cediljka


  • Sastojci


    Pasta


  • 180 g suve paste


  • Emulzija od jaja


  • 2 velika jaja, 100 g


  • Priprema


  • 1. U šerpi od 2,5 L dovedite vodu do jakog ključanja. Dodajte pastu i kuvajte 8 do 10 minuta, povremeno mešajući, dok rezanci ne omekšaju taman toliko da budu kuvani, ali da i dalje zadrže blagu čvrstinu u sredini.

  • 2. Dok se pasta kuva, umutite jaja u velikoj činiji dok smesa ne postane potpuno glatka i ujednačena.

  • 3. Ocedite pastu, ostavljajući malu količinu vode od kuvanja u šerpi. Odmah vratite vruću pastu u toplu šerpu, zatim dodajte jaja i neprekidno mešajte 30 do 45 sekundi. Toplota paste treba da zgusne jaja u kremasti sloj, bez njihovog zgrušavanja.

  • 4. Ako se smesa prebrzo stegne, razredite je s malo sačuvane vode od kuvanja paste, mešajući dok sos ne postane sjajan i tečan. Završna tekstura treba da prijanja uz pastu poput satenskog sjaja, bez vidljivih grudvica.

  • 5. Odmah prebacite na topao tanjir za serviranje.


  • Serviranje i prezentacija


    Oblikujte pastu u urednu gomilicu na sredini tanjira. Površina treba da izgleda sjajno i ravnomerno obloženo, sa mekim, tečnim završetkom, a ne kao suva zbrkana masa.

    Profesionalne napomene


  • Pasta mora biti vraćena u šerpu dok je još veoma vruća; to je osnova emulzije.

  • Radite brzo i neprekidno čim se dodaju jaja, inače će tekstura postati zrnasta.

  • Ispravan završetak je kremast i povezan, nikada vodenast i nikada kao kajgana.
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