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Bubula assa cum tuberibus contusis et iusculo vini rubri

Bubula assa cum tuberibus contusis et iusculo vini rubri
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Notitia nutritionis

Per portionem 390g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 760 kcal
38% DV
Adeps totalis 49.0g
75% DV
Adeps monoinsaturatus22.5g
Adeps polyinsaturatus3.5g
Adeps saturatus19.0g
Adeps trans1.6g
Carbohydrata totalia 31.0g
10% DV
Fibra3.0g
Amylum25.0g
Sacchara3.0g
Proteinum 46.0g
92% DV
Proteinum animale46.0g

De

Ferculum more popinae, ex bubula mediocriter assa cum tuberibus cremore contusis, reductione vini rubri, et condimento herbarum atque allii. Multum proteini et adipis praebet, carbohydratis mediocribus maxime ex tuberibus et iusculo.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)5.5mcg18%
Cholinum155.0mg28%
Folatum (B9)34.0mcg9%
Niacinum (B3)9.8mg61%
Acidum pantothenicum (B5)1.4mg28%
Riboflavinum (B2)0.4mg32%
Thiaminum (B1)0.2mg15%
Vitaminum A210.0mcg23%
Vitaminum B123.1mcg129%
Vitaminum B60.9mg56%
Vitaminum C11.0mg12%
Vitaminum D0.8mcg4%
Vitaminum E1.8mg12%
Vitaminum K42.0mcg35%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium95.0mg10%
Cuprum180.0mcg20%
Ferrum4.6mg26%
Magnesium58.0mg14%
Phosphorus430.0mg61%
Kalium1180.0mg25%
Selenium39.0mcg71%
Natrium980.0mg43%
Zincum7.9mg72%

Assa bubula cum tuberibus contusis et salsa vini rubri

Ferculum classicum assae bubulae in patina appositum, cum tuberibus contusis cremoris plenis et simplici salsa e patella ex vino rubro. Est opulentum, sapidum, et herbis ad recentiam perficiendum.

Ingredientia


  • Assa bubula, 180 g

  • Tubera contusa, 140 g

  • Salsa vini rubri, 35 g

  • Butyrum, 12 g

  • Cremor crassus, 8 g

  • Lac, 5 ml

  • Ius bubulum, 5 ml

  • Oleum olivae, 3 g

  • Allium, 1 g

  • Allium schoenoprasum, 1 g

  • Petroselinum, 1 g

  • Frusta piperis rubri, 0.5 g

  • Piper nigrum, 0.5 g

  • Sal, 0.5 g


    • Pondus totum: 390 g

    Instructiones


  • 1. Assam sale et pipere nigro condi.

  • 2. Oleum olivae in patella calefac et assam utrimque torrefac donec ad gradum coctionis tibi placitum perveniat. Paululum quiescere sine, deinde in partes seca.

  • 3. Tubera contusa cum butyro, cremore crasso, et lacte calefac donec lenia et cremosa fiant.

  • 4. In eadem patella adde allium, ius bubulum, et salsam vini rubri. Breviter bullire sine ut misceantur.

  • 5. Tubera contusa in patina appone, assam sectam superpone aut iuxta dispone, et salsam super assam infunde.

  • 6. Perfice allio schoenopraso, petroselino, et mica frustorum piperis rubri.


    • Tempus praeparationis et coctionis


  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 15 minuta


    • Consilia utilia


  • Assam ante sectionem quiescere sine ut sucosa maneat.

  • Crassitudinem salsae paulo plus iuris bubuli adiecto, si opus est, tempera.

  • Tubera leniter calefac ut lenia maneant neque separentur.
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