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Rotini cum pesto ocimi et femore pulli assi crocante

Rotini cum pesto ocimi et femore pulli assi crocante
Relatum a @johanmyren | 0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 430g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 540 kcal
27% DV
Adeps totalis 28.0g
43% DV
Adeps monoinsaturatus15.8g
Adeps polyinsaturatus5.1g
Adeps saturatus6.2g
Adeps trans0.1g
Carbohydrata totalia 43.0g
14% DV
Fibra3.0g
Amylum37.6g
Sacchara2.4g
Proteinum 29.0g
58% DV
Proteinum animale18.5g
Proteinum mixtum / processum3.3g
Proteinum vegetabile7.2g

De

Magna portio pastae rotini pesto tecta cum femore pulli asso. Ferculum est caloricum et pingue, cum moderata copia proteini et satis carbohydratorum ex pasta.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.0mcg13%
Cholinum85.0mg15%
Folatum (B9)28.0mcg7%
Niacinum (B3)6.8mg43%
Acidum pantothenicum (B5)1.4mg28%
Riboflavinum (B2)0.2mg17%
Thiaminum (B1)0.1mg10%
Vitaminum A110.0mcg12%
Vitaminum B120.5mcg21%
Vitaminum B60.4mg25%
Vitaminum C1.5mg2%
Vitaminum D0.4mcg2%
Vitaminum E2.8mg19%
Vitaminum K18.0mcg15%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium95.0mg10%
Cuprum0.1mcg0%
Ferrum1.8mg10%
Magnesium32.0mg8%
Phosphorus260.0mg37%
Kalium290.0mg6%
Selenium22.0mcg40%
Natrium420.0mg18%
Zincum2.4mg22%

Rotini cum Pesto Basilii et Coxa Pulli Assa Cute Crocante

Praefatio


Hoc est studium contrariorum: pasta mollis, vividum pesto basilii, et cutis pulli ad purum, fragilem crepitum redacta. Ferculum moderatione, non abundantia, nititur; singula elementa distincta manere debent dum unam laminam cohaerentem efficiunt. Si recte tractatur, est directum, aromaticum, et completum.

Elementa essentialia recipe


  • Categoria ferculi: Pasta cum pullo asso

  • Culina sive origo: Italico more inspirata

  • Genus cursus: Ferculum principale

  • Portio: 1 portio

  • Magnitudo portionis: 430 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 15 minuta

  • Tempus totale: 25 minuta

  • Difficultas: Moderata


  • Instrumenta


  • Cacabus magnus

  • Sartago gravis aut lanx ad assandum

  • Crater miscendi

  • Forceps culinariae

  • Lanx ad serviendum


  • Ingredientia


    Pasta et salsa


  • 180 g pastae rotini coctae

  • 70 g salsae pesto basilii

  • 10 g olei olivae


  • Pullus et perfectio


  • 140 g coxae pulli assae cum cute

  • 10 g casei parmesan, subtiliter grattati


  • Modus


  • 1. Coxam pulli assam ad temperaturam cubiculi per 10 minuta redige, si refrigerata fuit. Hoc sinit cutem aequaliter iterum crocantem fieri et carnem calefieri sine exsiccatione.


  • 2. Sartaginem gravem super ignem medium pone et oleum olivae adde. Cum oleum niteat, coxam pulli cute deorsum in sartagine dispone. Leviter per 1 minutum preme ut plenus contactus fiat, deinde coque per 4 ad 6 minuta donec cutis aurea intensa sit, sonore crocans, et adeps pure resolutus sit. Coxam verte et carnem per 2 minuta calefac. In lancem transfer et calidam serva.


  • 3. In cratere miscendi, pastam rotini coctam cum pesto basilii coniunge. Agita per 30 ad 45 secundas donec omnis spira tenui, aequali nitore obtecta sit. Pasta mollis et distincta manere debet, non cohaerens aut uncta.


  • 4. Si pasta refrixit, eam in sartaginem calidam restitue per 30 ad 60 secundas super ignem humilem, leniter movendo, tantum donec penitus calida sit. Noli sinere pesto obscurari.


  • 5. Rotini in medio lancis calidae ad serviendum cumula. Coxam pulli nitide in 3 vel 4 partes seca et iuxta pastam aut leviter super eam dispone, cute crocante exposita servata.


  • 6. Caseo parmesan perfice, eum aequaliter super pastam et oram pulli spargendo dum ferculum adhuc calidum est. Statim servi.


  • De compositione et servitio


    Pastam in acervo centrali ordinato compone et pullum consulto pone, ut cutis crocans visibilis maneat. Lanx perfecta apparere debet aequata et disciplinata: pasta viridis nitens, pullus aeneus, et levis nix casei parmesan.

    Notae professionales


  • Cutis pulli in contactu cum sartagine resolvi debet; sine hoc, ferculum texturam suam propriam amittit.

  • Tantum caloris utere quantum satis est ad pastam calefaciendam; pesto vividum manere debet, non coctum.

  • Parmesan ferculum perficere debet, non dominari.
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