COCOK DIJUAL - BAKED PASTA ( RIGATONI ) - BISNIS MAKANAN SAAT PSBB

Willgoz Kitchen September 11, 2020 Watch on YouTube ↗

Baked Rigatoni Pasta (Business Recipe for PSBB Lockdown)

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Rebus pasta rigatoni dalam air mendidih yang diberi sedikit garam selama sekitar 1/5 dari waktu masak yang tertera di kemasan (undercooked), karena akan dipanggang lagi nanti.
Iris jamur champignon dan smoked beef.
Cincang bawang bombay, bawang putih, cabai (chili flakes), daun bawang bagian putih, dan parsley (setengah untuk garnis, setengah untuk campuran saus).
Tumis butter, bawang bombay, dan daun bawang hingga benar-benar kecoklatan, lalu masukkan bawang putih dan cabai, masak sebentar.
Tumis jamur dan smoked beef hingga matang dan sedikit kecoklatan, lalu tuang ke dalam mangkuk berisi pasta.
Buat saus bechamel: lelehkan margarin dengan tepung terigu (roux), tuang susu dingin sedikit demi sedikit sambil diaduk agar tidak menggumpal, tambahkan bubuk pala, ketumbar, dan sedikit parsley cincang, masak hingga kental.
Bumbui bechamel dengan garam dan gula, aduk rata hingga kekentalannya pas, sisihkan setengahnya untuk topping.
Susun pasta, tumisan jamur-daging, dan sebagian saus bechamel dalam wadah panggang beralas kertas roti.
Tuang sisa saus bechamel di atasnya, taburi keju mozarella, lalu tutup rapat sisi-sisinya dengan aluminium foil agar pasta tidak kering saat dipanggang.
Panggang dalam oven hingga keju meleleh dan permukaannya matang (bisa tambahkan sedikit air panas di dalam loyang agar uap menjaga kelembapan).
Angkat, taburi parsley cincang untuk garnis, dan sajikan (opsional: bakar permukaan keju dengan torch untuk efek lebih menggugah selera).

Bechamel (white sauce):

Steps were generated from the video narration. Watch the video if unsure.

Boil the rigatoni pasta in salted boiling water for about 1/5 of the package's cooking time (undercooked), since it will be baked again later.
Slice the champignon mushrooms and smoked beef.
Chop the onion, garlic, chili flakes, the white part of the scallion, and parsley (half for garnish, half for the sauce).
Saute butter, onion, and scallion until well browned, then add the garlic and chili flakes, cook briefly.
Saute the mushrooms and smoked beef until cooked and lightly browned, then pour into the bowl with the pasta.
Make the bechamel sauce: melt margarine with flour to form a roux, pour in cold milk a little at a time while stirring so it doesn't clump, add ground nutmeg, ground coriander, and a little chopped parsley, cook until thickened.
Season the bechamel with salt and sugar, stir until the consistency is right, set aside half for topping.
Layer the pasta, the mushroom-beef mixture, and some of the bechamel sauce in a baking dish lined with parchment paper.
Pour the remaining bechamel on top, sprinkle with mozzarella, then wrap the sides tightly with aluminum foil so the pasta doesn't dry out while baking.
Bake until the cheese melts and the top is cooked (you can add a little hot water in the pan to keep it moist with steam).
Remove, sprinkle with chopped parsley for garnish, and serve (optional: torch the cheese on top for a more appetizing look).