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Mandonguilles sueques amb salsa de nata

Mandonguilles sueques amb salsa de nata
Registrat per @test3 | A 1 usuaris els ha agradat aquest aliment | 0 usuaris han desat aquest aliment

Informació nutricional

Per ració de 220 g

% Valor diari basat en una dieta de 2000 kcal

Calories 420 kcal
21% DV
Greix total 30.0g
46% DV
Greixos monoinsaturats13.0g
Greixos poliinsaturats4.0g
Greixos saturats11.0g
Greixos trans0.5g
Hidrats de carboni totals 12.0g
4% DV
Fibra1.0g
Midó10.0g
Sucres3.0g
Proteïna 24.0g
48% DV
Proteïna animal22.0g
Proteïna vegetal2.0g

Sobre

Una ració de mandonguilles a l’estil suec, normalment fetes amb una barreja de carn picada i amanides amb espècies, servides amb salsa de nata.

Ingredients

Vitamines i minerals

Vitamines

NutrientQuantitat%VRNSemivida
Biotina (B7)4.0mcg13%
Colina70.0mg13%
Folat (B9)18.0mcg5%
Niacina (B3)5.0mg31%
Àcid pantotènic (B5)1.1mg22%
Riboflavina (B2)0.3mg23%
Tiamina (B1)0.2mg17%
Vitamina A120.0mcg13%
Vitamina B121.8mcg75%
Vitamina B60.3mg18%
Vitamina C1.0mg1%
Vitamina D0.8mcg4%
Vitamina E1.2mg8%
Vitamina K4.0mcg3%

Minerals

NutrientQuantitat%VRNSemivida
Calci45.0mg5%
Crom2.0mcg6%
Coure0.1mcg0%
Iode20.0mcg13%
Ferro2.8mg16%
Magnesi25.0mg6%
Manganès0.1mg2%
Molibdè5.0mcg11%
Fòsfor220.0mg31%
Potassi320.0mg7%
Seleni18.0mcg33%
Sodi650.0mg28%
Zinc3.2mg29%

Mandonguilles sueques amb salsa de nata

Nota introductòria


Les mandonguilles sueques són un exercici de contenció: carn tendra i amanida en contrast amb una salsa de nata vellutada que arrodoneix en lloc d'imposar-se. El plat triomfa gràcies a l'equilibri, amb la riquesa mantinguda a ratlla per la precisió i una textura neta i suau. Servit com cal, ha de resultar compacte, elegant i profundament satisfactori.

Elements essencials de la recepta


  • Categoria del plat: Plat principal

  • Cuina o origen: Sueca

  • Tipus de plat: Entrant salat

  • Rendiment: 1 ració

  • Mida de la ració: 220 g

  • Temps de preparació: 5 minuts

  • Temps de cocció: 10 minuts

  • Temps total: 15 minuts

  • Dificultat: Fàcil


    • Equip


  • Paella petita per saltar

  • Cullera o espàtula resistent a la calor

  • Plat de servei


    • Ingredients


    Mandonguilles


  • 180 g de mandonguilles


    • Salsa de nata


  • 40 g de salsa de nata


    • Mètode


  • 1. Poseu les mandonguilles en una paella petita per saltar a foc mitjà. Escalfeu-les suaument durant 6 a 8 minuts, girant-les una o dues vegades, fins que estiguin ben calentes i l'exterior quedi lleugerament brillant i flexible. Les mandonguilles han de continuar tendres, no pas seques ni excessivament daurades.

  • 2. Afegiu la salsa de nata a la paella i abaixeu el foc al mínim. Remeneu o feu girar la paella durant 1 a 2 minuts, només fins que la salsa s'afluixi, recobreixi les mandonguilles de manera uniforme i presenti un aspecte brillant i llis. No deixeu que bulli.

  • 3. Quan la salsa s'adhereixi en una capa fina i uniforme i les mandonguilles siguin calentes al centre, retireu-ho del foc immediatament.


    • Emplatat i servei


    Disposeu les mandonguilles amb cura en un plat calent i aboqueu-hi la salsa de nata per sobre i al voltant, formant un bassal controlat. La presentació final ha de ser compacta, amb la salsa emmarcant les mandonguilles en lloc de sepultar-les.

    Notes professionals


  • Un foc suau preserva la tendresa de les mandonguilles i manté la salsa refinada.

  • La salsa ha de conservar una textura setinada i llisa; qualsevol bullida n'apagarà la textura.

  • Serviu immediatament mentre les mandonguilles siguin ben calentes i la salsa encara sigui fluida.
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