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Insalata greca con feta, olive e origano

Insalata greca con feta, olive e origano
Relatum a @hokkaido | 0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 340g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 520 kcal
26% DV
Adeps totalis 44.0g
68% DV
Adeps monoinsaturatus18.5g
Adeps polyinsaturatus2.5g
Adeps saturatus20.0g
Adeps trans0.8g
Carbohydrata totalia 18.0g
6% DV
Fibra5.0g
Amylum4.0g
Sacchara9.0g
Proteinum 17.0g
34% DV
Proteinum animale15.0g
Proteinum vegetabile2.0g

De

Insalata in stile greco ricca di feta, con cetriolo, peperone verde, pomodoro, olive, cipolla, olio d'oliva, semi di zucca e origano. Ricca di grassi e sodio, con proteine moderate e un contenuto relativamente basso di carboidrati.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)9.0mcg30%
Cholinum32.0mg6%
Folatum (B9)75.0mcg19%
Niacinum (B3)1.4mg9%
Acidum pantothenicum (B5)0.8mg16%
Riboflavinum (B2)0.8mg62%
Thiaminum (B1)0.1mg8%
Vitaminum A210.0mcg23%
Vitaminum B122.0mcg83%
Vitaminum B60.3mg18%
Vitaminum C52.0mg58%
Vitaminum D0.7mcg3%
Vitaminum E1.8mg12%
Vitaminum K42.0mcg35%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium720.0mg72%
Cuprum140.0mcg16%
Ferrum2.2mg12%
Magnesium42.0mg10%
Phosphorus430.0mg61%
Kalium520.0mg11%
Selenium22.0mcg40%
Natrium1450.0mg63%
Zincum3.3mg30%

Acetaria Horiatiki cum Feta, Olivis et Origano

Praefatio


Haec est acetaria rustica Graeca in forma sua exactissima: clara, salsa, et simplicitate non excusata. Successus ferculi pendet ex qualitate holerum, firmitate casei fetae, et moderatione olei olivarum. Nihil dissimulatur; unumquodque elementum distinctum, frigidum, et vivide conditum manere debet.

Essentialia recipe


  • Categoria ferculi: Acetaria

  • Culina sive origo: Graeca

  • Genus cursus: Gustatio sive leve principale

  • Portio: 1 portio

  • Magnitudo portionis: 340 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 0 minuta

  • Tempus totale: 15 minuta

  • Difficultas: Facilis


    • Instrumenta


  • Culter coquinarius

  • Tabula sectoria

  • Crater miscendi

  • Patina ad serviendum


    • Ingredientia


  • Caseus feta, 80 g

  • Cucumis, 90 g, decorticatus si cutis dura est, in crassas semicirculos sectus

  • Piper viride dulce, 35 g, seminibus remotis et in angustas fascias sectum

  • Lycopersicum, 85 g, in cuneos sectum

  • Cepa, 20 g, tenuissime secta

  • Olivae, 15 g, nucleis remotis

  • Oleum olivarum, 12 g

  • Semina cucurbitae, 8 g

  • Origanum siccum, 1 g


    • Methodus


  • 1. Pone cucumem, piper viride dulce, lycopersicum, cepam, et olivas in cratere miscendi. Lycopersica leniter tracta, ut formam suam servent neque nimium suci emittant.

  • 2. Adde caseum fetae uno solido frusto aut in magnis, puris partibus. Caseus eminenter insidere debet potius quam inter holera evanescere.

  • 3. Oleum olivarum aequaliter super acetariam sparge. Holera leviter nitere debent, non in liquore iacere.

  • 4. Semina cucurbitae super superficiem disperge, deinde origano sicco perfice. Aroma purum et herbaceum esse debet.

  • 5. Si vis, semel tantum et levissime misce; alioquin acetariam compositam relinque. Textura finalis crocans, sucosa, et distincta manere debet, caseo feta integro.


    • In patina componere et servire


    Acetariam in catino humili aut in lata patina dispone, ut holera conspicua maneant. Caseum fetae supra pone, oleo, seminibus, et origano perfice, et statim serve dum holera frigida sunt et caseus firmus est.

    Notae professionales


    Utere lycopersicis maturis quae satis structurae habent ut nitide secari possint. Cepam quam tenuissime seca, ut acetariam acuere possit sine dominatione. Aequilibrium salsum, recens, et satis siccum manere debet, ut in patina compositum permaneat.
    VegetarianaMediterraneaSine GlutineAequilibrata
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