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Patina bubulae et tuberum crocantium

Patina bubulae et tuberum crocantium
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Notitia nutritionis

Per portionem 400g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 620 kcal
31% DV
Adeps totalis 36.0g
55% DV
Carbohydrata totalia 34.0g
11% DV
Proteinum 38.0g
76% DV

De

Ferculum simplex rusticumque e carne bubula subfusca cum tuberibus teneris coctis, donec sapidum et satians fiat. Est cena solacia praebens, proteino dives, cum bono temperamento amyli et saporis robusti.

Ingredientia

Patina Bubula et Solani Marginibus Crispatis

Praefatio


Hoc est ferculum patinarium directum et substantiale, super quieta auctoritate carnis bubulae et solanorum structum. Ratio coquendi ita composita est ut altam brunneationem, teneram medullam solani, et texturam finalem simul robustam et puram efficiat. Sapor sine ornamento plenus esse debet, cum unumquodque elementum proprium pondus ferat.

Essentialia recipe


  • Categoria ferculī: Ferculum patinarium salsum

  • Culina sive origo: Contemporanea

  • Genus mensae: Ferculum principale

  • Portio effecta: 1 portio

  • Magnitudo portionis: 400 g

  • Tempus praeparationis: 10 minuta

  • Tempus coquendi: 22 minuta

  • Tempus totale: 32 minuta

  • Difficultas: Moderata


    • Instrumenta


  • Patina gravis 24 cm

  • Spathula

  • Culter coquī

  • Tabula sectoria

  • Libra digitalis


    • Ingredientia


    Principalia


  • Caro bubula, emundata et in partes 2 cm secta: 220 g

  • Solani, decorticati et in cubos 1.5 cm secti: 180 g


    • Methodus


  • 1. Patinam super ignem medium-altum pone et sine ut omnino calefiat, circiter 2 minuta. Adde carnem bubulam uno strato dispositam et sine motu per 3 minuta adure, donec pars inferior alte brunneata sit. Verte et per alia 2 minuta adurere perge, donec caro crustam firmam habeat et superficies iam non cruda sit.


  • 2. Adde solanos in patinam et move ut pinguedine liquefacta et suco brunneato obtegantur. Coque per 12 ad 14 minuta, singulis 2 minutis movendo, donec solani in medio teneri sint et margines aurei atque leviter crispati fiant.


  • 3. Ignem ad medium redige et perge coquere per 2 minuta, mixturam semel aut bis vertendo, ut caro bubula sucosa maneat et solani colorem finalem aequalem accipiant. Ferculum perfectum nitidum esse debet ex sucis patinae, carne bubula penitus cocta et solanis cultro facile cedentibus.


    • In patinam imponere et ministrare


    Transfer contenta patinae in catinum calidum vel scutellam humilem. In acervum compactum compone, ita ut superficies brunneatae conspicuae maneant. Statim ministra, dum solani ad margines crispati sunt et caro bubula calida ac succulenta est.

    Notae professionales


  • Carnem bubulam initio uno strato serva; nimia frequentia brunneationem impediet.

  • Solanos aequaliter seca, ut eadem teneritudine et colore perficiantur.

  • Textura finalis substantialis esse debet sed non uncta, cum clara distinctione inter exterius crispum et interius molle.
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