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Bubula assa cum gratino cremato ex tuberibus et tuberibus parvis

Bubula assa cum gratino cremato ex tuberibus et tuberibus parvis
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 345g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 760 kcal
38% DV
Adeps totalis 55.0g
85% DV
Adeps monoinsaturatus24.5g
Adeps polyinsaturatus3.8g
Adeps saturatus23.0g
Adeps trans1.6g
Carbohydrata totalia 24.0g
8% DV
Fibra2.5g
Amylum18.0g
Sacchara3.5g
Proteinum 42.0g
84% DV
Proteinum animale42.0g

De

A rich, high-protein plate centered on roast beef with a creamy potato gratin. It is relatively low in carbohydrates but high in total and saturated fat due to the cream, cheese, and added fats.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)6.5mcg22%
Cholinum128.0mg23%
Folatum (B9)28.0mcg7%
Niacinum (B3)8.7mg54%
Acidum pantothenicum (B5)1.4mg28%
Riboflavinum (B2)0.5mg37%
Thiaminum (B1)0.2mg18%
Vitaminum A210.0mcg23%
Vitaminum B123.1mcg129%
Vitaminum B60.7mg42%
Vitaminum C14.0mg16%
Vitaminum D0.6mcg3%
Vitaminum E1.4mg9%
Vitaminum K18.0mcg15%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium255.0mg26%
Cuprum180.0mcg20%
Ferrum3.9mg22%
Magnesium46.0mg11%
Phosphorus455.0mg65%
Kalium910.0mg19%
Selenium34.0mcg62%
Natrium520.0mg23%
Zincum7.8mg71%

Assum bubulum cum gratinato tuberum cremoso, tuberibus parvis, brassica rubra condita, et iusculo butyri cum cepa

Praefatio


Hoc ferculum in contrariis constituitur: alto sapore assi bubuli, molli ubertate gratinati tuberum, et acri levamine brassicae conditae. Singula pars consulto disposita est, cum tubera cremorem et caseum ferant, dum caro bubula pura et rite requieta maneat. Patina composita et exacta videri debet, ubertate aciditate temperata et fine composito.

Summa rei coquinariae


  • Categoria ferculi: Ferculum principale

  • Culinaria sive origo: Europaea hodierna

  • Genus cursus: Entrée salsum in patina compositum

  • Proventus: 2 portiones

  • Magnitudo portionis: 345 g per portionem

  • Tempus praeparationis: 25 minuta

  • Tempus coctionis: 45 minuta

  • Tempus totum: 1 hora 10 minuta

  • Difficultas: Provecta


    • Instrumenta


  • Patina gravis ad assandum

  • Parva cacabus

  • Patina gratinati 18 cm

  • Culter cocorum acutus

  • Tabula sectoria

  • Radula tenuis

  • Parvum catinum miscendi

  • Sartago

  • Lamina aluminii

  • Thermometrum instantanee legens


    • Ingredientia



    Assum bubulum


  • Bubula, 300 g

  • Oleum olivae, 10 g

  • Allium, 6 g, subtiliter contritum

  • Butyrum, 15 g

  • Cepa, 40 g, subtiliter secta


    • Gratinatum tuberum cremosum


  • Tubera, 220 g, decorticata

  • Cremor crassus, 120 g

  • Caseus, 40 g, subtiliter raditus

  • Allium, 4 g, subtiliter raditum

  • Butyrum, 10 g

  • Cepa, 30 g, tenuissime secta

  • Oleum olivae, 5 g


    • Brassica rubra condita


  • Brassica rubra, 70 g, tenuissime concisa

  • Pickle, 25 g, subtiliter concisum


    • Modus



  • 1. Furnum ad 190°C calefac. Patinam gratinati levi manu parte butyri unge, deinde seorsum pone. In parvo cacabo aquam ad lentum fervorem pro tuberibus adduc.


  • 2. Ad gratinatum, tubera in orbiculos tenues aequalesque seca, non crassiores quam 2 mm. Cremorem crassum, allium raditum, cepam sectam, oleum olivae, et reliquum butyrum in cacabo coniunge. Leniter calefac per 3 ad 4 minuta, donec cepa emolliri incipiat et cremor fragrantiam emittat, sed ne sine ad ebullitionem veniat.


  • 3. Tubera mixturae cremoris calidae adde et caute move, ut omnis lamina obtegatur. In patinam gratinati transfer, laminas in stratum compactum aequale premens. Caseum raditum superne sparge. Coque in furno per 30 ad 35 minuta, donec tubera per medium tenera sint et superficies aurea intensa cum marginibus bullientibus fiat.


  • 4. Dum gratinatum coquitur, brassicam rubram et pickle in parvo catino coniunge. Firmiter misce et sine stare, ut brassica paulum emolliat et aciditatem acrem puramque accipiat.


  • 5. Bubulam, si vis, sale leviter condi, deinde oleo olivae et allio contrito obline. Sartaginem super ignem altum calefac, donec valde calida sit. Bubulam inure per 2 minuta in prima parte et per 1 ad 2 minuta in reliquis partibus, donec undique bene brunnea sit. Cepam et butyrum sartagini adde et per 1 minutum infunde.


  • 6. Bubulam in patinam assatoriam transfer et assa per 8 ad 12 minuta, pro crassitudine, donec medium ad 54°C perveniat ad gradum medium-rarum. Bubulam, non tectam, per 8 minuta requiescere sine, ut suci considant et caro mollis maneat.


  • 7. Bubulam contra fibras in portiones nitidas seca. Si opus est, cepam et butyrum in sartagine breviter recalfac, ut segmenta levi nitore obtegantur.


    • In patinam disponere et servire


    Portionem nitidam gratinati tuberum in singulis patinis paulum extra centrum pone. Bubulam sectam iuxta in linea composita dispone, deinde parvum acervum brassicae rubrae conditae ad latus pone ad claritatem et levamen. Exiguo butyri cum cepa e sartagine perfice, patina potius moderata et librata quam conferta servata.

    Notae professionales


    Gratinatum tenuissime secandum et leniter coquendum est, ut cremor tubera colliget sine separatione. Bubula fortiter inurenda et breviter assanda est; nimia coctio ferculum hebetabit. Brassica non ornamentum sed structura est: eius aciditas patinam exactam servat et impedit ne ubertas gravis fiat.
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