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Pasta cum bubula trita, salsa lycopersici et holeribus

Pasta cum bubula trita, salsa lycopersici et holeribus
Relatum a @johanmyren | 0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 260g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 430 kcal
22% DV
Adeps totalis 18.0g
28% DV
Adeps monoinsaturatus8.4g
Adeps polyinsaturatus2.1g
Adeps saturatus5.8g
Adeps trans0.5g
Carbohydrata totalia 45.0g
15% DV
Fibra5.0g
Amylum35.0g
Sacchara5.0g
Proteinum 20.0g
40% DV
Proteinum animale14.0g
Proteinum vegetabile6.0g

De

Portio moderata pastae cum bubula trita in salsa lycopersici, verisimiliter oleo cocta et holeribus mixtis condita. Multos carbohydratos praebet, cum modica copia interdum et adipis.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)6.0mcg20%
Cholinum48.0mg9%
Folatum (B9)95.0mcg24%
Niacinum (B3)4.8mg30%
Acidum pantothenicum (B5)0.9mg18%
Riboflavinum (B2)0.2mg17%
Thiaminum (B1)0.3mg29%
Vitaminum A85.0mcg9%
Vitaminum B121.6mcg67%
Vitaminum B60.3mg16%
Vitaminum C9.0mg10%
Vitaminum D0.2mcg1%
Vitaminum E1.8mg12%
Vitaminum K22.0mcg18%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium48.0mg5%
Cuprum180.0mcg20%
Ferrum3.4mg19%
Magnesium42.0mg10%
Phosphorus220.0mg31%
Kalium520.0mg11%
Selenium28.0mcg51%
Natrium640.0mg28%
Zincum4.1mg37%

Pasta cum Carne Bubula Trita, Salsa Lycopersici et Holeribus

Ferculum pastae substantiosum cum carne bubula trita, salsa lycopersici et holeribus, herbis et olivis nigris perfectum. Est cibus simplex uno vase paratus, cum aequilibrio interdum, carbohydratorum, et saporis salsi.

Ingredientia


  • Pasta, 110 g

  • Caro bubula trita, 50 g

  • Salsa lycopersici, 45 g

  • Phaseoli virides, 20 g

  • Olivae nigrae, 10 g

  • Cepa, 10 g

  • Oleum olivae, 5 g

  • Allium, 3 g

  • Herbae, 2 g

  • Sal, 2 g

  • Piper nigrum, 3 g


    • Pondus totale: 260 g

    Instructiones


  • 1. Coque pastam in aqua salsa donec al dente sit, deinde cola.

  • 2. Calefac oleum olivae in patella super ignem medium.

  • 3. Adde cepam et allium, et coque donec mollescant.

  • 4. Adde carnem bubulam tritam et coque donec brunnea fiat.

  • 5. Misce salsam lycopersici, phaseolos virides, olivas nigras, herbas, sal, et piper nigrum.

  • 6. Bulliat leniter donec holera tenera sint et salsa bene coniuncta sit.

  • 7. Misce pastam coctam cum salsa et mixtura carnis bubulae.

  • 8. Serve calidum.


    • Tempus praeparationis et coctionis


  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 20 minuta


    • Consilia utilia


  • Noli pastam nimis coquere; formam suam bene tenere debet cum salsa miscetur.

  • Si salsa nimis spissatur, eam parva aspergine aquae pastae dilue.

  • Olivas et phaseolos virides aequaliter seca ad meliorem texturam in singulis buccis.
    • AequilibrataMediterranea
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