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Posljednja stvar do koje će vam biti kad se vratite s posla gladni bit će dugotrajno sjeckanje, dinstanje i miješanje. Osim ako vam te aktivnosti brišu stres nakon radnog dana, što uvelike podržavamo. Ali čak i tom slučajuće vam dobro doći recept za jelo gotovo u samo deset minuta, proipremljeno od sezonskih sastojaka i po receptu slavnog kuhara.

riječ je o tjestenini s kojom je Gordon Ramsay oduševio široke mase obožavatelja, ali je ujedno uzrujao gastronomske puriste - usudio se, naime, u pastu carbonaru dodati grašak, gljive, chilli i vrhnje. Tehnički, to zaista više nije carbonara (ako vam je do izvorne, evo kako se priprema), ali sigurni smo da će vam, kad je probate, biti manje važno kako bi se zapravo trebala zvati. Mislit ćete samo na to kako bi bilo najbolje izvaditi još jednu porciju.

Ramsayeva brzinska pašta (carbonara)

Sastojci:

125 g špageta
80 g pancete
50 g Grana Padana
30 g graška
1 1/2 žlice Crème Fraîche (može i mileram)
1 žlica maslinovog ulja
2 žumanjka
2 šampinjona
2 režnja češnjaka
2 žlice peršina
sol, papar

Priprema:

Skuhajte tjesteninu u vreloj posoljenoj vodi. 

Za to vrijeme u tavi debljeg dna zagrijte žlicu maslinovog ulja, dodajte nasjeckanu pancetu, malo papra te nasjeckani češnjak. Čim češnjak zamiriše dodajte narezane gljive i chilli papričicu očišćenu od sjemenki i nasjeckanu te posolite pa kuhajte dok gljive ne dobiju lijepu zlaćanu boju, a panceta postane hrskava.

Odvojeno pomiješajte žumanjke i oko 40 grama ribanog Grana Padana, dodajte im Crème Fraîche i sve dobro promiješajte. Smjesi dodajte i žličicu hladne vode kako bi poprimila odgovarajuću tekuću konzistenciju.

U tavu s pancetom i gljivama dodajte grašak te nastavite kuhati, dodajući oko tri žlice vode u kojoj se kuha tjestenina.

Skuhanu tjesteninu procijedite, ostavljajući malo tekućine za umak, pa je dodajte panceti i gljivama. Promiješajte, maknite s vatre i dodajte smjesu s jajima te miješajte dok umak ne postane kremast, a po potrebi dodajte malo vode od kuhanja tjestenine.

Pospite peršinom i preostalim sirom te poslužite.

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Posljednja stvar do koje će vam biti kad se vratite s posla gladni bit će dugotrajno sjeckanje, dinstanje i miješanje. Osim ako vam te aktivnosti brišu stres nakon radnog dana, što uvelike podržavamo. Ali čak i tom slučajuće vam dobro doći recept za jelo gotovo u samo deset minuta, proipremljeno od sezonskih sastojaka i po receptu slavnog kuhara.

riječ je o tjestenini s kojom je Gordon Ramsay oduševio široke mase obožavatelja, ali je ujedno uzrujao gastronomske puriste - usudio se, naime, u pastu carbonaru dodati grašak, gljive, chilli i vrhnje. Tehnički, to zaista više nije carbonara (ako vam je do izvorne, evo kako se priprema), ali sigurni smo da će vam, kad je probate, biti manje važno kako bi se zapravo trebala zvati. Mislit ćete samo na to kako bi bilo najbolje izvaditi još jednu porciju.

Ramsayeva brzinska pašta (carbonara)

Sastojci:

125 g špageta
80 g pancete
50 g Grana Padana
30 g graška
1 1/2 žlice Crème Fraîche (može i mileram)
1 žlica maslinovog ulja
2 žumanjka
2 šampinjona
2 režnja češnjaka
2 žlice peršina
sol, papar

Priprema:

Skuhajte tjesteninu u vreloj posoljenoj vodi. 

Za to vrijeme u tavi debljeg dna zagrijte žlicu maslinovog ulja, dodajte nasjeckanu pancetu, malo papra te nasjeckani češnjak. Čim češnjak zamiriše dodajte narezane gljive i chilli papričicu očišćenu od sjemenki i nasjeckanu te posolite pa kuhajte dok gljive ne dobiju lijepu zlaćanu boju, a panceta postane hrskava.

Odvojeno pomiješajte žumanjke i oko 40 grama ribanog Grana Padana, dodajte im Crème Fraîche i sve dobro promiješajte. Smjesi dodajte i žličicu hladne vode kako bi poprimila odgovarajuću tekuću konzistenciju.

U tavu s pancetom i gljivama dodajte grašak te nastavite kuhati, dodajući oko tri žlice vode u kojoj se kuha tjestenina.

Skuhanu tjesteninu procijedite, ostavljajući malo tekućine za umak, pa je dodajte panceti i gljivama. Promiješajte, maknite s vatre i dodajte smjesu s jajima te miješajte dok umak ne postane kremast, a po potrebi dodajte malo vode od kuhanja tjestenine.

Pospite peršinom i preostalim sirom te poslužite.

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Slanoideja za ručak

Tjestenina gotova za 10 minuta: Ramsay je ovim receptom uvrijedio Talijane, ali uzalud se ljute - svi ostali je vole!

Piše Spiza SD
16. svibnja 2023. - 14:36

Posljednja stvar do koje će vam biti kad se vratite s posla gladni bit će dugotrajno sjeckanje, dinstanje i miješanje. Osim ako vam te aktivnosti brišu stres nakon radnog dana, što uvelike podržavamo. Ali čak i tom slučajuće vam dobro doći recept za jelo gotovo u samo deset minuta, proipremljeno od sezonskih sastojaka i po receptu slavnog kuhara.

riječ je o tjestenini s kojom je Gordon Ramsay oduševio široke mase obožavatelja, ali je ujedno uzrujao gastronomske puriste - usudio se, naime, u pastu carbonaru dodati grašak, gljive, chilli i vrhnje. Tehnički, to zaista više nije carbonara (ako vam je do izvorne, evo kako se priprema), ali sigurni smo da će vam, kad je probate, biti manje važno kako bi se zapravo trebala zvati. Mislit ćete samo na to kako bi bilo najbolje izvaditi još jednu porciju.

Ramsayeva brzinska pašta (carbonara)

Sastojci:

125 g špageta
80 g pancete
50 g Grana Padana
30 g graška
1 1/2 žlice Crème Fraîche (može i mileram)
1 žlica maslinovog ulja
2 žumanjka
2 šampinjona
2 režnja češnjaka
2 žlice peršina
sol, papar

Priprema:

Skuhajte tjesteninu u vreloj posoljenoj vodi. 

Za to vrijeme u tavi debljeg dna zagrijte žlicu maslinovog ulja, dodajte nasjeckanu pancetu, malo papra te nasjeckani češnjak. Čim češnjak zamiriše dodajte narezane gljive i chilli papričicu očišćenu od sjemenki i nasjeckanu te posolite pa kuhajte dok gljive ne dobiju lijepu zlaćanu boju, a panceta postane hrskava.

Odvojeno pomiješajte žumanjke i oko 40 grama ribanog Grana Padana, dodajte im Crème Fraîche i sve dobro promiješajte. Smjesi dodajte i žličicu hladne vode kako bi poprimila odgovarajuću tekuću konzistenciju.

U tavu s pancetom i gljivama dodajte grašak te nastavite kuhati, dodajući oko tri žlice vode u kojoj se kuha tjestenina.

Skuhanu tjesteninu procijedite, ostavljajući malo tekućine za umak, pa je dodajte panceti i gljivama. Promiješajte, maknite s vatre i dodajte smjesu s jajima te miješajte dok umak ne postane kremast, a po potrebi dodajte malo vode od kuhanja tjestenine.

Pospite peršinom i preostalim sirom te poslužite.

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14. svibanj 2024 10:32