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Špagete sa spanaćem, peršunom i pestom od sušenog paradajza

Špagete sa spanaćem, peršunom i pestom od sušenog paradajza
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Nutritivne vrednosti

Po porciji od 285 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 505 kcal
25% DV
Ukupne masti 19.4g
30% DV
Mononezasićene masti12.9g
Polinezasićene masti2.4g
Zasićene masti3.1g
Ukupni ugljeni hidrati 68.1g
23% DV
Vlakna6.8g
Skrob57.4g
Šećeri3.9g
Proteini 14.2g
28% DV
Životinjski proteini1.0g
Biljni proteini13.2g

O proizvodu

Obilnija porcija špageta sa maslinovim uljem, začinskim biljem i manjom količinom pesta od spanaća i sušenog paradajza. Bogato ugljenim hidratima, sa umerenim udelom masti i skromnijim sadržajem proteina.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)8.1mcg27%
Holin24.5mg4%
Folat (B9)118.0mcg30%
Niacin (B3)5.1mg32%
Pantotenska kiselina (B5)0.9mg17%
Riboflavin (B2)0.2mg18%
Tiamin (B1)0.5mg43%
Vitamin A278.0mcg31%
Vitamin B120.2mcg8%
Vitamin B60.2mg14%
Vitamin C18.4mg20%
Vitamin E2.9mg19%
Vitamin K286.0mcg238%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum88.0mg9%
Bakar248.0mcg28%
Gvožđe3.9mg22%
Magnezijum66.0mg16%
Fosfor214.0mg31%
Kalijum412.0mg9%
Selen39.0mcg71%
Natrijum168.0mg7%
Cink1.6mg15%

Špageti sa spanaćem, peršunom i pestom od sušenog paradajza

Uvod



Ovo je jednostavna, jasna pasta zasnovana na intenzivnoj zelenoj aromi i blagoj slatkoći sušenog paradajza. Pesto je namerno dovoljno redak da obloži testeninu, ali i dovoljno strukturisan da prione uz špagete u tankom, sjajnom sloju. Umerena upotreba belog luka, čilija i crnog bibera održava jelo svežim, neposrednim i uravnoteženim.

Osnovne informacije o receptu



  • Kategorija jela: Pasta

  • Kuhinja ili poreklo: inspirisano italijanskom kuhinjom

  • Vrsta obroka: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 285 g

  • Vreme pripreme: 12 minuta

  • Vreme kuvanja: 10 minuta

  • Ukupno vreme: 22 minuta

  • Težina pripreme: Lako


    • Oprema



  • Šerpa srednje veličine

  • Veliki lonac za pastu

  • Fino sito ili đevđir

  • Mali multipraktik ili blender

  • Veliki tiganj za sotiranje

  • Kuhinjska klešta


    • Sastojci



    Pasta


  • 90 g špageta

  • 10 g soli


    • Pesto od spanaća i peršuna


  • 20 g listova peršuna

  • 20 g listova spanaća

  • 15 g sušenog paradajza

  • 8 g belog luka

  • 18 g parmezana, sitno narendanog

  • 25 g maslinovog ulja

  • 2 g ljuspica crvene paprike

  • 1 g crnog bibera


    • Postupak



  • 1. U velikom loncu dovedite vodu do jakog ključanja i dodajte so. Voda treba da bude primetno začinjena. Dodajte špagete i kuvajte 8 do 10 minuta, mešajući jednom ili dvaput na početku, dok pasta ne bude taman mekana, sa čvrstim središtem i bez brašnjavog ukusa.


  • 2. Dok se pasta kuva, u mali multipraktik stavite peršun, spanać, sušeni paradajz, beli luk, parmezan, ljuspice crvene paprike, crni biber i maslinovo ulje. Usitnite do grubog pesta koji može da se zahvata kašikom, sa vidljivim zelenim i crvenim komadićima. Tekstura treba da bude dovoljno rastresita da obloži pastu, a da ne postane masna.


  • 3. Sačuvajte 30 g vode od kuvanja paste, zatim dobro ocedite špagete. Odmah ih prebacite u veliki tiganj za sotiranje na tihoj vatri.


  • 4. Dodajte pesto i 20 g sačuvane vode od kuvanja paste u špagete. Mešajte neprekidno 1 do 2 minuta dok se sos ne emulguje i ne prione u tankom, sjajnom sloju. Dodajte preostalu sačuvanu vodu samo ako je potrebno da pasta ostane podatna i lagano obložena. Gotove špagete treba da budu mekane, dobro začinjene i ravnomerno obložene, ne vlažne.


  • 5. Probajte i prilagodite samo postojećim odnosom začina u tiganju tako što ćete mešati još nekoliko sekundi ako sosu treba više povezanosti. Sklonite sa vatre čim pasta dobije satenski sjaj, a pesto zamiriše.


    • Serviranje



    Uvijte špagete u plitku kupicu na sredini toplog tanjira. Kašikom ravnomerno rasporedite sav preostali pesto odozgo, tako da zeleni sos i sušeni paradajz ostanu vidljivi. Poslužite odmah, dok je pasta sjajna, a aroma belog luka, začinskog bilja i čilija sveža.

    Profesionalne napomene



  • Pesto mora ostati blago grub; pire gubi i karakter i prijanjanje.

  • Vodu od kuvanja paste koristite štedljivo. Sos treba da se emulguje, a ne da se razredi u baricu.

  • Završna tekstura mora biti podatna i povezana, tako da svaki rezanac bude jasno i ravnomerno obložen.
    • VegetarijanskaMediteranskaUravnotežena
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