Mi
oleh CookWhatHK0 tersimpan
Pasta tiga keju dan jamur menumis portobello, lalu melelehkan Parmesan, keju kambing, dan burrata ke krim jadi saus lembut di atas angel hair.
Dalam wajan, tumis jamur dengan sedikit minyak zaitun. JANGAN TAMBAHKAN GARAM!
Sauté the mushrooms in a pan with a small amount of olive oil. It's crucial not to add salt at this stage!
Tips #1: Jamur kehilangan semua cairannya ketika terkena garam, jadi jika Anda ingin mereka menjadi indah dan kecokelatan, jangan tambahkan garam sampai Anda hampir mengangkatnya.
Here's a tip: Mushrooms release all their juices when salted, so if you want them to achieve a beautiful brown color, hold off on adding any salt until just before you remove them from the pan.
Tips #2: Jamur menyerap semua minyak pada awalnya, kemudian mengeluarkan beberapa bersama cairannya. Jangan panik jika semua minyak menghilang saat Anda menambahkan jamur, jamur hanya sangat haus pada awalnya dan akan mengeluarkan sebagian minyak tidak lama kemudian.
Another tip: Don't be alarmed if the mushrooms seem to soak up all the oil immediately after you add them. They're quite 'thirsty' at first, but they will release some of that oil back into the pan along with their juices shortly after.
Angkat jamur yang sudah matang dari wajan sebelum gosong dan sisihkan.
Once the mushrooms are cooked, remove them from the pan before they burn and set them aside.
Tambahkan bawang putih ke minyak dan tumis beberapa detik, cukup untuk memanaskannya dan mengeluarkan minyaknya. Tambahkan krim ke wajan dan aduk. Atur suhu ke sedang-kecil.
Add the garlic to the remaining oil in the pan and sauté for just a few seconds – you simply want to warm it through to release its aromatic oils. Pour the heavy cream into the pan and stir. Reduce the heat to medium-low.
Sementara itu rebus pasta sesuai instruksyon kemasan. Jangan terlalu matang — masak satu menit kurang dari al dente karena Anda akan menyelesaikannya di dalam saus. Dan BERI GARAM PADA AIR secara generous (sekitar 3 Sdm).
While the sauce simmers, cook the pasta according to the package directions. Be careful not to overcook it; in fact, you want it slightly undercooked since it will finish cooking in the sauce. Aim to subtract about 1 minute from the recommended al dente cooking time. And here's a crucial tip, as any Food Network chef will emphasize: salt the pasta water! Unsalted pasta is bland. So, grab a small handful of salt (about 3 tablespoons if you're being precise) and toss it into the pot with the vigor of an Iron Chef!
Sementara pasta mendidih, tambahkan garam dan lada ke saus. Tambahkan keju Parmesan, keju kambing, dan burrata. Aduk hingga saus menjadi indah dan krim.
While the pasta boils, add salt and pepper to the sauce (I know you're still energized from that salt-flinging moment, but a little restraint is needed here!). Add the Parmesan cheese, goat cheese, and burrata. Stir all the cheeses into the sauce until it becomes well creamy.
Tambahkan jamur dan ayam atau udang ke saus hanya untuk menghangatkan. Lalu tambahkan pasta ke saus. Tidak apa-apa jika sedikit air pasta ikut masuk. Aduk hingga pasta dan saus tercampur rata. Masak 2-3 menit lagi. Tambahkan peterseli.
Add the cooked mushrooms and chicken (or shrimp, if using) to the sauce, just long enough to warm them through. Transfer the pasta directly into the sauce. Don't worry if a little pasta water comes along with it – that's perfectly fine. Stir everything together until the pasta and sauce are well combined. Let it cook for an additional 2-3 minutes, then stir in the parsley.
Sajikan segera. Jika dikemas dalam bento box, biarkan dingin sampai suhu ruangan sebelum dimasukkan ke kotak. Catatan: Mungkin ada beberapa pemisahan jika di-microwave. Simpan makanan dalam bento box yang tertutup rapat pada suhu ruangan hingga Anda memakannya. Sebaiknya makan dalam lima jam setelah dibuat.
Serve the pasta immediately. If you're preparing this for a bento box, let it cool completely to room temperature before packing it. A quick note: You might observe some separation if the pasta is microwaved. (Just so you know, 'separation' occurs when the sauce breaks, and the oil appears to separate from the other ingredients, often happening when the sauce gets too hot, which is common in a microwave.) To prevent this, store the food in a tightly sealed bento box at room temperature until you're ready to eat it. It's best consumed within five hours of making.
