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Köttbullar Suecicae cum purea tuberum, ius crematum et confectura vitis-idaeae

Köttbullar Suecicae cum purea tuberum, ius crematum et confectura vitis-idaeae
Relatum a @hokkaido | 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 56.0g
86% DV
Adeps monoinsaturatus24.5g
Adeps polyinsaturatus5.5g
Adeps saturatus22.0g
Adeps trans1.4g
Carbohydrata totalia 34.0g
11% DV
Fibra3.0g
Amylum25.0g
Sacchara6.0g
Proteinum 29.0g
58% DV
Proteinum animale27.0g
Proteinum vegetabile2.0g

De

Ferculum opulentum more Suecico ex globulis carnis, purea tuberum, ius e crema factum, et parva copia confecturae vitis-idaeae. Pinguedine abundat, interdum modice praebet, fibra autem modestior est.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)10.0mcg33%
Cholinum125.0mg23%
Folatum (B9)42.0mcg11%
Niacinum (B3)6.9mg43%
Acidum pantothenicum (B5)1.8mg36%
Riboflavinum (B2)0.5mg37%
Thiaminum (B1)0.3mg27%
Vitaminum A210.0mcg23%
Vitaminum B122.6mcg108%
Vitaminum B60.7mg42%
Vitaminum C12.0mg13%
Vitaminum D0.8mcg4%
Vitaminum E1.8mg12%
Vitaminum K22.0mcg18%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium95.0mg10%
Cuprum180.0mcg20%
Ferrum3.4mg19%
Magnesium48.0mg11%
Phosphorus320.0mg46%
Kalium920.0mg20%
Selenium28.0mcg51%
Natrium980.0mg43%
Zincum5.6mg51%

Globuli carnis Suecici cum tuberibus contusis, iusculo cremoso, et confectura vitis idaeae

Praefatio


Haec est patina Suecica classica in forma quam plenissima: globuli carnis sapidi, purum tuberum velutinum, et iusculum cremosum quod ferculum leni ubertate colligat. Aequilibrium ex moderatione pendet—carne bene condita, levi manu in ligamine, et salsa quae mollis potius quam gravis maneat. Confectura vitis idaeae hic non est ornamentum; est necessarium contrapunctum clarum.

Elementa essentialia recipe


  • Categoria ferculi: Ferculum principale

  • Culinaria sive origo: Suecica

  • Genus cursus: Cena

  • Proventus: 2 portiones

  • Magnitudo portionis: 215 g per portionem

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 30 minuta

  • Tempus totale: 50 minuta

  • Difficultas: Media


    • Instrumenta


  • Crater miscendi

  • Cacabus mediocris

  • Patella magna

  • Instrumentum ad tubera contundenda vel prelum

  • Whisk

  • Cochlear tenue vel parvum haustrum

  • Patina ad globulos carnis quiescendos


    • Ingredientia



    Globuli carnis


  • Bubula, subtiliter trita: 150 g

  • Suilla, subtiliter trita: 150 g

  • Cepa, minutissime trita: 40 g

  • Mica panis: 20 g

  • Ovum: 25 g

  • Cremor crassus: 30 g

  • Sal: 4 g

  • Piper nigrum, subtiliter tritum: 1 g

  • Nux moschata, minutissime trita: 0.5 g

  • Oleum vegetabile: 15 g


    • Tubera contusa


  • Tubera, decorticata et in partes aequales secta: 300 g

  • Lac: 40 g

  • Butyrum: 20 g

  • Sal: 2 g


    • Iusculum cremosum


  • Butyrum: 15 g

  • Farina triticea: 12 g

  • Ius bubulum: 180 g

  • Cremor crassus: 40 g

  • Sal: 1 g

  • Piper nigrum, subtiliter tritum: 0.5 g


    • Ad serviendum


  • Confectura vitis idaeae: 30 g

  • Petroselinum, subtiliter concisum: 4 g


    • Modus



  • 1. Tubera in caccabum mediocrem pone, aqua frigida contege, et aquam levi sale condi. Ad lenem ebullitionem adduc et coque per 15 ad 18 minuta, donec partes apice cultri facile cedant et margines dissolvi incipiant.


  • 2. Dum tubera coquuntur, bubulam, suillam, cepam, micam panis, ovum, cremorem crassum, salem, piper nigrum, et nucem moschatam in cratere miscendi coniunge. Misce tantum donec aequaliter cohaereant; massa compacta quidem videri debet, sed levis manere, non densa.


  • 3. Ex mixtura forma 16 parvos globulos carnis, singulos circiter 20 g. Eos in patina dispone et, si mixtura mollis videtur, breviter per 5 minuta refrigera; hoc adiuvat ut in patella formam rotundam nitidam servent.


  • 4. Oleum vegetabile in patella magna super ignem medium calefac. Globulos carnis uno strato adde et coque per 8 ad 10 minuta, saepe vertendo, donec undique aequaliter brunnei fiant et penitus cocti sint. Media pars firma esse debet, et sucus limpidus effluere. Globulos carnis ad patinam calidam transfer.


  • 5. Tubera bene cola et in caccabum calidum per 30 secundas redde, ut humor superfluus evaporet. Contunde vel preme donec lenia fiant, deinde lac, butyrum, et salem admisce. Purum perfectum tenue, molle, et idoneum esse debet ad tumulum mollem sine rigiditate sustinendum.


  • 6. In eadem patella qua globuli carnis cocti sunt, ignem ad medium-humilem redige. Butyrum adde et plane liquescere sine, deinde farinam whisk immisce. Coque per 1 minutum, continenter movendo, donec mixtura leviter ad nucem olere incipiat et pallide flava maneat.


  • 7. Paulatim ius bubulum, deinde cremorem crassum whisk immisce, donec iusculum lene sit. Leniter ferve per 3 ad 4 minuta, saepe whisk movendo, donec leviter spissetur et satis nitidum sit ad tergum cochlearis obducendum. Sale et pipere nigro condi.


  • 8. Globulos carnis ad iusculum redde et eos leniter per 2 minuta calefac, semel vertendo ut aequaliter obducantur et per totum calent sine induratione.


    • Compositio in patina et servitium


    In unaquaque patina calida tumulum compositum tuberum contusorum paulum extra centrum pone. Globulos carnis iuxta dispone et iusculo cremoso perfunde. Perfice petroselino conciso et mensurato cochleari confecturae vitis idaeae ad marginem patinae posito, ut singuli morsus ex ubertate ad claritatem cum moderatione transire possint.

    Notae professionales


  • Cepa minutissime terenda est; partes crassae globulos carnis frangent et elegantiam salsa perturbabunt.

  • Mixturam carnis ne nimis misceas. Globulus carnis Suecicus tener ligatur, non comprimitur.

  • Iusculum pallidum et lene serva; brunneatio nimia id grave faciet et indolem ferculi obtundet.
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