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Onda kad nas uhvati glad nema ništa ukusnije od tjestenine! Svejedno nam je radi li se o slavnoj carbonari, špagetima bolognese, tjestenini u umaku od sira ili nekom drugom receptu kojeg volimo pripremati. Glavna stvar je da brzo utažimo glad, ali i pritom guštamo u finom jelu. 

Vrlo često i najveći maheri u kužini ‘muku muče‘ s jednim zadatkom, a to je kako odrediti idealnu količinu tjestenine za obrok. Zvuči kao jednostavan, ali je iznimno ‘zeznut‘ zadatak. Govorimo iz iskustva - ili je napravimo premalo ili previše. Ali ne zadugo! Donosimo odlično riješenje koje će spasiti stvar. Bilo za jednu osobu ili cijelu obitelj, slavna talijanska kuharica Roberta d‘Elia, otkrila je trik pomoću kojeg ćete uvijek odabrati savršenu količinu tjestenine, a podijelila je i svoje najbolje savjete za kuhanje.

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Shutterstock
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Roberta je glavna kuharica restorana "Pasta Evangelists" u Londonu, a za kuhanje tjestenine kaže: "Važno je kontrolirati svoje porcije, obično poslužujemo 100 g tjestenine po osobi, a da biste skuhali tjesteninu do savršenstva, potrebno vam je dovoljno prostora u loncu kako bi tjestenina mogla plesati u vodi. U jednu litru kipuće vode dodajte 100 g tjestenine. Tako će se tjestenina savršeno skuhati i imat ćete onaj al dente okus"

Ako želite skuhati tjesteninu za dvije osobe, prema njezinom savjetu, potrebno vam je 200 g tjestenine i dvije litre vode. Količina soli, kojom ćete začinit vodu u kojoj će se tjestenina kuhati, ovisi o tome radite li sa svježom ili sušenom tjesteninom. 

"Sol u vodi ključna je za postizanje najboljeg okusa tjestenine. Kad kuhate svježu tjesteninu tada možete dodati do 10 grama soli na litru vode, ali kada kuhate suhu tjesteninu budite oprezni jer se suha tjestenina duže kuha. Za suhu tjesteninu smanjila bih količinu soli i dodala 5 grama soli na 100 grama tjestenine i litri vode. Kada kuhate svježu tjesteninu imajte na umu da je samo pitanje minuta pa sve ovisi o tome jeste li svježu tjesteninu ostavili da se malo osuši" - objasnila je Roberta.

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Shutterstock
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"Ako je tjestenina malo suha, kuhajte je oko tri minute, ali ako je tek napravljena i jako svježa, trebaju joj samo dvije minute za kuhanje. Da provjerite je li skuhana, vidjet ćete da svježa tjestenine pluta u vodi. Vjerojatno bih pričekala još minutu nakon ovoga i tada je definitivno spremna. Suha tjestenina je jednostavna za pripremu, iako mnogo ovisi o marki koju koristite. Morate provjeriti na ambalaži jer svaka marka ima drugačiji način i vrijeme kuhanja. Ako želite ‘al dente‘ okus jednostavno oduzmite dvije minute od vremena kuhanja i kuhat ćete je kao Talijani" - nadodala je za zaključak. 

Uz ove trikove nema više prekuhavanja manistre i svaki put ćete savršeno pogoditi količinu koja vam je potrebna. Jedino što vam preostaje jest da pripremite slasan umak po želji i guštate u ukusnom ručku! 

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Slavna kuharica otkrila je trik pomoću kojeg ćete odabrati idealnu količinu svaki put! 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Onda kad nas uhvati glad nema ništa ukusnije od tjestenine! Svejedno nam je radi li se o slavnoj carbonari, špagetima bolognese, tjestenini u umaku od sira ili nekom drugom receptu kojeg volimo pripremati. Glavna stvar je da brzo utažimo glad, ali i pritom guštamo u finom jelu. 

Vrlo često i najveći maheri u kužini ‘muku muče‘ s jednim zadatkom, a to je kako odrediti idealnu količinu tjestenine za obrok. Zvuči kao jednostavan, ali je iznimno ‘zeznut‘ zadatak. Govorimo iz iskustva - ili je napravimo premalo ili previše. Ali ne zadugo! Donosimo odlično riješenje koje će spasiti stvar. Bilo za jednu osobu ili cijelu obitelj, slavna talijanska kuharica Roberta d‘Elia, otkrila je trik pomoću kojeg ćete uvijek odabrati savršenu količinu tjestenine, a podijelila je i svoje najbolje savjete za kuhanje.

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Shutterstock
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Roberta je glavna kuharica restorana "Pasta Evangelists" u Londonu, a za kuhanje tjestenine kaže: "Važno je kontrolirati svoje porcije, obično poslužujemo 100 g tjestenine po osobi, a da biste skuhali tjesteninu do savršenstva, potrebno vam je dovoljno prostora u loncu kako bi tjestenina mogla plesati u vodi. U jednu litru kipuće vode dodajte 100 g tjestenine. Tako će se tjestenina savršeno skuhati i imat ćete onaj al dente okus"

Ako želite skuhati tjesteninu za dvije osobe, prema njezinom savjetu, potrebno vam je 200 g tjestenine i dvije litre vode. Količina soli, kojom ćete začinit vodu u kojoj će se tjestenina kuhati, ovisi o tome radite li sa svježom ili sušenom tjesteninom. 

"Sol u vodi ključna je za postizanje najboljeg okusa tjestenine. Kad kuhate svježu tjesteninu tada možete dodati do 10 grama soli na litru vode, ali kada kuhate suhu tjesteninu budite oprezni jer se suha tjestenina duže kuha. Za suhu tjesteninu smanjila bih količinu soli i dodala 5 grama soli na 100 grama tjestenine i litri vode. Kada kuhate svježu tjesteninu imajte na umu da je samo pitanje minuta pa sve ovisi o tome jeste li svježu tjesteninu ostavili da se malo osuši" - objasnila je Roberta.

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"Ako je tjestenina malo suha, kuhajte je oko tri minute, ali ako je tek napravljena i jako svježa, trebaju joj samo dvije minute za kuhanje. Da provjerite je li skuhana, vidjet ćete da svježa tjestenine pluta u vodi. Vjerojatno bih pričekala još minutu nakon ovoga i tada je definitivno spremna. Suha tjestenina je jednostavna za pripremu, iako mnogo ovisi o marki koju koristite. Morate provjeriti na ambalaži jer svaka marka ima drugačiji način i vrijeme kuhanja. Ako želite ‘al dente‘ okus jednostavno oduzmite dvije minute od vremena kuhanja i kuhat ćete je kao Talijani" - nadodala je za zaključak. 

Uz ove trikove nema više prekuhavanja manistre i svaki put ćete savršeno pogoditi količinu koja vam je potrebna. Jedino što vam preostaje jest da pripremite slasan umak po želji i guštate u ukusnom ručku! 

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Savjetivrijedi suho zlato

Uvijek skuhate previše manistre? Slavna kuharica otkrila je trik pomoću kojeg ćete odabrati idealnu količinu svaki put!

Piše SD SPIZA
11. kolovoza 2023. - 07:10
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Onda kad nas uhvati glad nema ništa ukusnije od tjestenine! Svejedno nam je radi li se o slavnoj carbonari, špagetima bolognese, tjestenini u umaku od sira ili nekom drugom receptu kojeg volimo pripremati. Glavna stvar je da brzo utažimo glad, ali i pritom guštamo u finom jelu. 

Vrlo često i najveći maheri u kužini ‘muku muče‘ s jednim zadatkom, a to je kako odrediti idealnu količinu tjestenine za obrok. Zvuči kao jednostavan, ali je iznimno ‘zeznut‘ zadatak. Govorimo iz iskustva - ili je napravimo premalo ili previše. Ali ne zadugo! Donosimo odlično riješenje koje će spasiti stvar. Bilo za jednu osobu ili cijelu obitelj, slavna talijanska kuharica Roberta d‘Elia, otkrila je trik pomoću kojeg ćete uvijek odabrati savršenu količinu tjestenine, a podijelila je i svoje najbolje savjete za kuhanje.

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Roberta je glavna kuharica restorana "Pasta Evangelists" u Londonu, a za kuhanje tjestenine kaže: "Važno je kontrolirati svoje porcije, obično poslužujemo 100 g tjestenine po osobi, a da biste skuhali tjesteninu do savršenstva, potrebno vam je dovoljno prostora u loncu kako bi tjestenina mogla plesati u vodi. U jednu litru kipuće vode dodajte 100 g tjestenine. Tako će se tjestenina savršeno skuhati i imat ćete onaj al dente okus"

Ako želite skuhati tjesteninu za dvije osobe, prema njezinom savjetu, potrebno vam je 200 g tjestenine i dvije litre vode. Količina soli, kojom ćete začinit vodu u kojoj će se tjestenina kuhati, ovisi o tome radite li sa svježom ili sušenom tjesteninom. 

"Sol u vodi ključna je za postizanje najboljeg okusa tjestenine. Kad kuhate svježu tjesteninu tada možete dodati do 10 grama soli na litru vode, ali kada kuhate suhu tjesteninu budite oprezni jer se suha tjestenina duže kuha. Za suhu tjesteninu smanjila bih količinu soli i dodala 5 grama soli na 100 grama tjestenine i litri vode. Kada kuhate svježu tjesteninu imajte na umu da je samo pitanje minuta pa sve ovisi o tome jeste li svježu tjesteninu ostavili da se malo osuši" - objasnila je Roberta.

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"Ako je tjestenina malo suha, kuhajte je oko tri minute, ali ako je tek napravljena i jako svježa, trebaju joj samo dvije minute za kuhanje. Da provjerite je li skuhana, vidjet ćete da svježa tjestenine pluta u vodi. Vjerojatno bih pričekala još minutu nakon ovoga i tada je definitivno spremna. Suha tjestenina je jednostavna za pripremu, iako mnogo ovisi o marki koju koristite. Morate provjeriti na ambalaži jer svaka marka ima drugačiji način i vrijeme kuhanja. Ako želite ‘al dente‘ okus jednostavno oduzmite dvije minute od vremena kuhanja i kuhat ćete je kao Talijani" - nadodala je za zaključak. 

Uz ove trikove nema više prekuhavanja manistre i svaki put ćete savršeno pogoditi količinu koja vam je potrebna. Jedino što vam preostaje jest da pripremite slasan umak po želji i guštate u ukusnom ručku! 

#TJESTENINA#KUHANJE TJESTENINE#TRIK ZA KUHANJE#MANISTRA
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