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Pectus pulli assum cum quinoa, asparagis, avocado et pesto ocimi

Pectus pulli assum cum quinoa, asparagis, avocado et pesto ocimi
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Notitia nutritionis

Per portionem 470g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 655 kcal
33% DV
Adeps totalis 34.1g
52% DV
Adeps monoinsaturatus19.6g
Adeps polyinsaturatus6.4g
Adeps saturatus5.7g
Adeps trans0.1g
Carbohydrata totalia 35.9g
12% DV
Fibra8.3g
Amylum22.8g
Sacchara4.8g
Proteinum 49.8g
100% DV
Proteinum animale43.5g
Proteinum vegetabile6.3g

De

Ferculum proteino abundans, cuius centrum est pectus pulli assum, cum portione moderata quinoa, asparagis, avocado et parva copia pesto herbarum. Multum proteini et pinguium salubrium continet, carbohydratis moderatis et bona copia micronutrimentorum.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)8.7mcg29%
Cholinum154.0mg28%
Folatum (B9)118.0mcg30%
Niacinum (B3)18.9mg118%
Acidum pantothenicum (B5)2.4mg48%
Riboflavinum (B2)0.4mg32%
Thiaminum (B1)0.2mg19%
Vitaminum A118.0mcg13%
Vitaminum B120.4mcg18%
Vitaminum B61.3mg74%
Vitaminum C24.7mg27%
Vitaminum D0.3mcg2%
Vitaminum E3.1mg21%
Vitaminum K96.4mcg80%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium108.0mg11%
Cuprum430.0mcg48%
Ferrum4.2mg23%
Magnesium118.0mg28%
Phosphorus505.0mg72%
Kalium1085.0mg23%
Selenium49.0mcg89%
Natrium930.0mg40%
Zincum3.4mg31%

Pullus pectus assus cum quinoa, asparago, avocado, et pesto basilico

Patina composita quietae diligentiae, hoc ferculum nititur assatione pura, texturis distinctis, et fine herbaceo claro. Pullus succosus manet, quinoa levis et separata, et holera ita tractantur ut unumquodque claritatem suam retineat. Pesto basilicum et limonis sucus ferculo elevationem propriam dant, dum avocado et nuces pineae profunditatem et ubertatem sine gravitate praebent.

Praecipua recetae



  • Categoria ferculi: Ferculum principale

  • Culina sive origo: Mediterranea contemporanea

  • Genus cursus: Prandium aut cena

  • Portio: 2 portiones

  • Magnitudo portionis: 235 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 18 minuta

  • Tempus totale: 38 minuta

  • Difficultas: Moderata


    • Instrumenta



  • Cribrum tenue

  • Cacabus mediocris cum operculo

  • Patella craticia aut patella gravis

  • Catinus miscendi mediocris

  • Catinus parvus

  • Forceps culinariae

  • Culter acutus

  • Tabula sectoria

  • Libra culinaria


    • Ingredientia



    Pullus


  • 260 g pectoris pullini

  • 8 g olei olivarum

  • 3 g salis

  • 1 g piperis nigri


    • Acetaria quinoae


  • 70 g quinoae, lotae

  • 140 g aquae

  • 40 g avocado, in tessellas secti

  • 50 g lycopersicorum cerasorum, dimidiatorum

  • 20 g raphani, tenuissime secti

  • 10 g petroselini, minute concisi

  • 12 g pesto basilici

  • 6 g suci limonis

  • 4 g olei olivarum

  • 2 g salis

  • 1 g piperis nigri


    • Asparagus


  • 80 g asparagi, purgati

  • 4 g olei olivarum

  • 1 g salis

  • 0.5 g piperis nigri


    • Ad perficiendum


  • 5 g nucum pinearum, leviter tostorum

  • 8 g microviridium

  • 2 g corticis limonis grattati


    • Methodus



  • 1. Coque quinoa. Quinoam lotam et aquam in caccabum mediocrem coniunge. Ad fervorem super ignem magnum adduc, deinde ad ignem minimum redige, operi, et per 12 minuta coque. Ab igne remove et, opertum, per 5 minuta quiescere sine. Grana tenera, separata, et in superficie sicca esse debent.


  • 2. Para acetariam quinoae. Quinoam in catinum miscendi transfer et per 3 minuta refrigerari sine. Adde avocado, lycopersica cerasa, raphanum, petroselinum, pesto basilici, sucum limonis, oleum olivarum, sal, et piper nigrum. Leniter misce ut avocado formam suam teneat et quinoa distincta maneat.


  • 3. Condi pullum. Pectus pullinum sicca. Oleo olivarum obline, deinde sale et pipere nigro aequaliter condi.


  • 4. Assa pullum. Patellam craticiam aut patellam gravem super ignem medium-altum calefac donec valde calida sit. Pullum per 5 ad 6 minuta in primo latere coque, deinde verte et per 4 ad 5 minuta in altero latere coque. Ignem minue si superficies nimis celeriter obscuratur. Pullus paratus est cum exterior pars bene signata est et medium ad 74°C pervenit, sucis limpidis et textura firma ac resiliente. Per 5 minuta quiescere sine antequam secetur.


  • 5. Coque asparagum. Asparagum cum oleo olivarum, sale, et pipere nigro misce. Assa aut in patella ure per 3 ad 4 minuta, semel vertendo, donec viridis clarus sit, leviter hic illic ustus, et modo tener cum levi morsu.


  • 6. Perfice patinam. Pectus pullinum contra fibras in partes aequales seca. Nuces pineas cum acetaria quinoae misce si nondum incorporatae sunt. Corticem limonis grattatum acetariae adde et semel iterum complica.


    • Ordinatio et servitium



    Acetariam quinoae in unaquaque patina paulum extra centrum pone et in acervum nitidum forma. Pullum sectum iuxta dispone, deinde asparagum contra acetariam inclina ut altitudinem et directionem creet. Perfice microviridibus leviter super sparsis, patina composita, munda, et aequilibrata servata.

    Notae professionales



  • Quies pulli essentialis est; si nimis cito secetur, sucos emittet et patinam hebetabit.

  • Quinoa satis frigida esse debet ut pesto recipiat sine unctuositate aut coacervatione.

  • Asparagum sub moderamine tene: vividus et firmus manere debet, numquam mollis aut aquosus.
    • Sine GlutineSine LacteisAequilibrata
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