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Bubula assa cum tuberibus tritis et iusculo e vino rubro

Bubula assa cum tuberibus tritis et iusculo e vino rubro
Relatum a @leo | 0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 430g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 760 kcal
38% DV
Adeps totalis 47.0g
72% DV
Adeps monoinsaturatus21.5g
Adeps polyinsaturatus2.8g
Adeps saturatus19.0g
Adeps trans1.7g
Carbohydrata totalia 34.0g
11% DV
Fibra3.0g
Amylum28.0g
Sacchara3.0g
Proteinum 45.0g
90% DV
Proteinum animale45.0g

De

Ferculum opiparum more popinae carnis, cum bubula in crustula secta, tuberibus tritis cremosis cum porro sectili aspersis, et iusculo fusco reducto. Multum proteini et adipis habet, carbohydratis mediocribus ex tuberibus.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)7.0mcg23%
Cholinum155.0mg28%
Folatum (B9)32.0mcg8%
Niacinum (B3)10.8mg68%
Acidum pantothenicum (B5)1.6mg32%
Riboflavinum (B2)0.4mg32%
Thiaminum (B1)0.2mg18%
Vitaminum A210.0mcg23%
Vitaminum B123.1mcg129%
Vitaminum B60.9mg56%
Vitaminum C14.0mg16%
Vitaminum D0.8mcg4%
Vitaminum E1.2mg8%
Vitaminum K32.0mcg27%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium95.0mg10%
Cuprum210.0mcg23%
Ferrum4.6mg26%
Magnesium58.0mg14%
Phosphorus455.0mg65%
Kalium1180.0mg25%
Selenium39.0mcg71%
Natrium980.0mg43%
Zincum8.1mg74%

Assa bubula cum tuberibus contusis et liquamine sartaginis e vino rubro

Cena classica cum assa bubula in patina apposita, quae cum tuberibus contusis cremosis et opulento liquamine fusco sartaginis, vino rubro et allio perfecto, servitur. Allium schoenoprasum recentem perfectionem addit.

Ingredients
  • Assa bubula 180 g

  • Tubera contusa 160 g

  • Butyrum 15 g

  • Cremor crassus 20 g

  • Allium schoenoprasum 5 g

  • Liquamen fuscum sartaginis 25 g

  • Ius bubulum 10 ml

  • Vinum rubrum 5 ml

  • Allium 3 g

  • Piper nigrum 1 g

  • Sal 1 g

  • Oleum coquinarium 5 ml


    • Total weight: 430 g

    Instructions
  • 1. Assam bubulam sale et pipere nigro condi.

  • 2. Oleum coquinarium in sartagine super ignem medium-altum calefac et assam ure donec brunnea fiat et ad gradum coctionis tibi placitum perveniat. Breviter quiescere sine.

  • 3. In eadem sartagine allium adde, deinde vino rubro et iure bubulo deglasa. Liquamen fuscum sartaginis admisce et lente coque donec paulum redigatur.

  • 4. Tubera contusa cum butyro et cremore crasso calefac donec lenia et cremosa fiant.

  • 5. Tubera contusa in patina appone, assam in segmenta seca vel super ea aut iuxta ea pone, et liquamen super assam infunde.

  • 6. Allio schoenopraso conciso perfice.


    • Prep time
    10 minuta

    Cook time
    15 minuta

    Helpful tips
  • Assam antequam servias quiescere sine, ut sucus in carne maneat.

  • Crassitiem liquaminis adhibe paulo diutius coquendo, si opus est.

  • Utere tuberibus contusis calidis ad optimam texturam et speciem.
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