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Salmo crusta lycopersicorum et caseo liquefacto

Salmo crusta lycopersicorum et caseo liquefacto
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Notitia nutritionis

Per portionem 320g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 520 kcal
26% DV
Adeps totalis 34.0g
52% DV
Carbohydrata totalia 8.0g
3% DV
Proteinum 45.0g
90% DV

De

Ferculum simplex salmonis cocti, lycopersicis sucidis et caseo liquefacto superpositum, saporem salsum leviter acidulum praebet. Lycopersica recentiam addunt, dum caseus stratum pingue et cremoris simile super piscem tenerum efficit.

Ingredientia

Salmo crusta lycopersici cum caseo liquefacto

Praefatio


Hoc est studium continentiae: salmo purus, lycopersicum maturum, et finis casei liquefacti arte temporis exacti coniuncti. Lycopersicum nitorem et aciditatem praebet, caseus altitudinem et crustam mollem confert, et piscis centrum ferculi manet. Si recte tractatur, hoc ferculum vividum, aequatum, et perfectum est sine superfluo.

Elementa essentialia recipe


  • Categoria ferculi: Ferculum principale

  • Culina sive origo: Europaea contemporanea

  • Genus cursus: Cena

  • Portio: 1 portio

  • Magnitudo portionis: 320 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 15 minuta

  • Tempus totale: 25 minuta

  • Difficultas: Moderata


    • Instrumenta


  • Sartago clibano apta vel parva patella ad assandum

  • Lanx coquinaria

  • Charta pergamena

  • Radula tenuis vel radula capsaria

  • Culter acutus

  • Spathula


    • Ingredientia


    Pars principalis


  • Assula salmonis, sine cute: 220 g

  • Lycopersica, valde matura et firma, minute concisa: 70 g

  • Caseus, minute radulus: 30 g


    • Modus


  • 1. Clibanum ad 220°C calefac. Lanx parvam charta pergamena instrue et sartaginem clibano aptam super ignem medium-altum per 2 minuta pone.


  • 2. Salmonem sicca. Condimentum hic non additur; ferculum in naturali ingredientium concentratione nititur. Salmonem in sartaginem calidam pone et per 2 minuta ex prima parte assa, donec levis crusta aurea formetur.


  • 3. Salmonem verte et per 1 minutum ex altera parte coque. Superficies plerumque cruda manere debet; propositum hoc loco structura est, non plena coctio.


  • 4. Salmonem ad lancem praeparatam transfer. Lycopersica concisa aequaliter super summitatem impone, strato composito et continente servato. Lycopersica caseo radulo operi velamento aequali et tenui.


  • 5. Coque in clibano per 6 ad 8 minuta, donec caseus omnino liquefactus sit et ad margines colorem aureum pallidum sumpserit, et salmo per medium vix opacus sit. Caro sub levi pressione in laminas puras discedere debet et umida manere.


  • 6. Salmonem per 2 minuta quiescere sine antequam inferas. Hoc sucos considere et caseum in crustam cohaerentem firmari sinit.


    • Instructio et servitium


    Salmonem in catino calido paulum extra medium pone, crusta lycopersici et casei integra servata. Statim ministra dum summitas adhuc liquefacta est et piscis tener manet, crusta certum contrastum carni molli subiectae praebente.

    Notae professionales


  • Utere lycopersicis maturis sed non aquosis; humor nimius crustam debilitabit.

  • Caseum minute rade ut ante salmonem nimis coctum liquefiat.

  • Textura finalis ad margines crocans, in medio mollis, et sub tegmine nitide in laminas divisa esse debet.
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