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Bubula assa cum gratino tuberum cremoso et tuberibus parvis

Bubula assa cum gratino tuberum cremoso 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 polyinsaturatus2.8g
Adeps saturatus24.0g
Adeps trans1.7g
Carbohydrata totalia 24.0g
8% DV
Fibra2.5g
Amylum19.0g
Sacchara2.5g
Proteinum 42.0g
84% DV
Proteinum animale42.0g

De

A rich, high-protein plate with roast beef and a creamy potato gratin. It is relatively high in fat, especially saturated fat, with moderate carbohydrates from potato.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.5mcg15%
Cholinum128.0mg23%
Folatum (B9)28.0mcg7%
Niacinum (B3)8.7mg54%
Acidum pantothenicum (B5)1.2mg24%
Riboflavinum (B2)0.4mg32%
Thiaminum (B1)0.2mg15%
Vitaminum A210.0mcg23%
Vitaminum B123.1mcg129%
Vitaminum B60.8mg44%
Vitaminum C12.0mg13%
Vitaminum D0.6mcg3%
Vitaminum E1.4mg9%
Vitaminum K14.0mcg12%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium220.0mg22%
Cuprum180.0mcg20%
Ferrum4.1mg23%
Magnesium48.0mg11%
Phosphorus430.0mg61%
Kalium980.0mg21%
Selenium33.0mcg60%
Natrium620.0mg27%
Zincum7.8mg71%

Bubula Assa cum Gratino Solani, Solanis Parvis, et Iure Butyri Herbarum

PRAEFATIO:
Hoc ferculum in praecisione nititur: bubula ad centrum roseum moderatum assa, solana duobus modis distinctis cocta, et cremor atque caseus eo tantum adhibiti ubi opulentiam ferculi acuunt. Exitus compositus atque perfectus esse debet, teneritudine carnis opposita tranquillo pondere gratini et puro fine herbarum piperisque nigri.

RES PRAECIPUAE RECIPAE:
Categoria ferculorum: Ferculum principale
Culina sive origo: Europaea classica
Genus cursus: Cena
Portio: 1 portio
Magnitudo portionis: 345 g
Tempus praeparationis: 20 minuta
Tempus coctionis: 35 minuta
Tempus totale: 55 minuta
Difficultas: Media

INSTRUMENTA:
Patella parva ad assandum
Lanceola parva ad furnum
Patina gratini humilis, 12 cm
Cacabus
Culter acutus
Tabula sectoria
Radula tenuis
Charta culinaria
Thermometrum instantanee legens

INGREDIENTIA:
Bubula
  • Bubula, lumbus vel sirloin emundatus: 180 g

  • Sal: 2 g

  • Piper nigrum, recens tritum: 1 g

  • Oleum olivae: 8 g


    • Gratinum solani
  • Solanum, depuratum: 90 g

  • Cepa, tenuiter secta: 25 g

  • Allium, tenuiter radulatum: 3 g

  • Cremor crassus: 45 g

  • Caseus, tenuiter radulatus: 18 g

  • Butyrum: 8 g

  • Sal: 1 g

  • Piper nigrum, recens tritum: 0.5 g


    • Solana parva
  • Solanum, solana parva, defricata: 70 g

  • Butyrum: 6 g

  • Oleum olivae: 4 g

  • Herba, tenuiter concisa: 2 g

  • Sal: 1 g

  • Piper nigrum, recens tritum: 0.5 g


    • METHODUS:
  • 1. Furnum ad 190°C calefac. Patinam gratini et lanceolam ad furnum leviter butyro unge. Cacabum aquae salsae ad lentum fervorem pro solanis parvis adduc.


  • 2. Ad gratinum, solanum tenuissime seca, non crassius quam 2 mm. Id cum cepa, allio, cremore, caseo, butyro, sale, et pipere nigro misce. Mixturam ordinate in patinam gratini compone. Superficies aequa esse debet et cremor per stratas vix ascendere.


  • 3. Gratinum per 25 ad 30 minuta coque, donec summitas aurea sit, cremor redactus sit, et solanum sine resistentia cedat cum pungitur. Margines consistentes et leviter brunnei esse debent, non aridi.


  • 4. Dum gratinum coquitur, bubulam aequaliter sale et pipere nigro condi. Oleum olivae in patella ad assandum super ignem altum calefac donec vix micet. Bubulam 2 minuta in primo latere, 1 ad 2 minuta in secundo, et 30 secundas in lateribus reliquis adure. Ad lanceolam ad furnum transfer et assa per 6 ad 8 minuta ad medium-raram, vel donec centrum 52°C ad 54°C attingat.


  • 5. Bubulam per 8 minuta super tabula calida quiescere sine. Caro relaxari et flexibilis manere debet; sucus ante sectionem considat oportet.


  • 6. Solana parva in aqua lente fervente per 10 ad 12 minuta coque, donec in centro modo tenera sint sed integra maneant. Bene cola et in cacabum calidum per 1 minutum redde ut superficies exsiccetur.


  • 7. Butyrum, oleum olivae, herbam, sal, et piper nigrum solanis adde. Leniter super ignem humilem per 1 minutum move donec solana niteant et herba aequaliter adhaereat. Integra manere debent, cum puro fine butyraceo.


  • 8. Bubulam contra fibras in portiones nitidas seca. Gratinum e patina cochleari cum margine firmo tolle ut strata visibilia maneant. Solana parva iuxta carnem dispone et quolibet liquore butyraceo herbarum e patella perfice.


    • INSTRUCTIO ET MINISTRATIO:
    Gratinum tamquam basim compactam vel acervum laterale pone, non per totam lancem expansum. Bubulam sectam in linea pura iuxta id constitue, deinde solana parva ad unum latus collige ut lanx structuram et moderationem ostendat. Statim ministra dum bubula calida est, gratinum sub superficie brunnea cremorum est, et solana nitida manent.

    NOTAE PROFESSIONALES:
    Patinam gratini ne nimis impleas; cremor redigi debet, non effervescere atque redundare. Bubula acriter adurenda est sed leniter assanda ut teneritudo servetur. Solana parva integra et sicca antequam glaciatione obducantur serva, ut butyrum et herba eas aequaliter operiant potius quam delabantur.
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