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Segmentum pizzae caseatae ad modum Margheritae

Segmentum pizzae caseatae ad modum Margheritae
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 130g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 350 kcal
18% DV
Adeps totalis 16.0g
25% DV
Adeps monoinsaturatus6.8g
Adeps polyinsaturatus1.8g
Adeps saturatus6.5g
Adeps trans0.2g
Carbohydrata totalia 38.0g
13% DV
Fibra2.0g
Amylum32.0g
Sacchara4.0g
Proteinum 14.0g
28% DV
Proteinum animale9.0g
Proteinum vegetabile5.0g

De

Unum segmentum pizzae caseatae cum crusta ex farina triticea expolita, liquamine lycopersici et mozzarella liquefacta. Moderatim abundat in calories, carbohydratis, adipe et sodio.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.0mcg13%
Cholinum18.0mg3%
Folatum (B9)48.0mcg12%
Niacinum (B3)2.8mg18%
Acidum pantothenicum (B5)0.5mg9%
Riboflavinum (B2)0.2mg18%
Thiaminum (B1)0.2mg18%
Vitaminum A120.0mcg13%
Vitaminum B120.7mcg29%
Vitaminum B60.1mg5%
Vitaminum C3.5mg4%
Vitaminum D0.3mcg2%
Vitaminum E0.8mg5%
Vitaminum K8.0mcg7%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium240.0mg24%
Cuprum110.0mcg12%
Ferrum2.4mg13%
Magnesium24.0mg6%
Phosphorus260.0mg37%
Kalium190.0mg4%
Selenium18.0mcg33%
Natrium690.0mg30%
Zincum1.6mg15%

Frustum Pizzae Caseatae ad Modum Margheritae

Praefatio


Frustum pizzae caseatae rite confectum moderatione pendet: crusta crocans et bene cocta, tenuis stratum liquaminis lycopersici nitidi, et mozzarella quae in velamen molle, leviter brunneum, liquescit. Origanum siccum notam herbaceam siccam praebet, dum postrema gutta olei olivae frusto nitorem et altitudinem dat. Effectus debet esse aequilibratus, purus, et directus.

Elementa essentialia recipe


  • Categoria ferculi: Pizza

  • Culina sive origo: Italica inspirata

  • Genus cursus: Ferculum principale vel gustatio

  • Portio effecta: 1 frustum

  • Magnitudo portionis: 130 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 12 minuta

  • Tempus totale: 22 minuta

  • Difficultas: Facilis


    • Instrumenta


  • Patina coctilis vel lapis pizzae

  • Furnus

  • Cochlear parvum

  • Culter vel rota pizzae

  • Penicillus pistorius vel cochlear ad oleum


    • Ingredientia


  • 60 g crustae ex pasta pizzae

  • 28 g liquaminis lycopersici

  • 34 g casei mozzarellae, triti vel minute lacerati

  • 3 g olei olivae

  • 1 g condimenti origani sicci

  • 1 g salis


    • Methodus


  • 1. Furnum ad 250°C calefac. Si patina coctili uteris, eam in furno pone dum calefit, ut superficies omnino calida sit. Basis rite calefacta ad crustam crocantem necessaria est.

  • 2. 60 g crustae ex pasta pizzae forma in unam basim ad magnitudinem frusti, aequalis crassitudinis. Pasta satis tenuis esse debet ut celeriter percoquatur, sed satis firma ut superpositum sustineat sine mollitione.

  • 3. 28 g liquaminis lycopersici in tenui et aequali strato expande, relicto angusto margine ad oram. Liquamen aequaliter condi cum 1 g salis.

  • 4. 34 g casei mozzarellae super liquamen in strato uniformi distribue. Superficies tegi debet, non tamen obrui; liquamen in parvis intervallis manere visibile debet.

  • 5. 1 g condimenti origani sicci aequaliter super caseum sparge. 3 g olei olivae leviter super summitatem infunde.

  • 6. Pizzam ad patinam vel lapidem calidum transfer et coque per 10 ad 12 minuta, donec crusta ad oras aurea intensa sit, basis crocans, et mozzarella omnino liquefacta cum paucis maculis pallide brunneis. Liquamen ad marginem bullire debet.

  • 7. Pizzam remove et eam per 2 minuta quiescere sine ante sectionem. Hoc sinit caseo considere et frustum formam suam nitide tenere.


    • Instructio et servitium


    In unum frustum nitidum seca et statim in patina calida ministra. Crusta crocans manere debet, caseus elasticus et nitidus, et liquamen contentum potius quam defluens. Frustum perfectum in pondere aequilibratum videri debet, cum ora munda et centro molli.

    Notae professionales


  • Stratum liquaminis tenue serva; umor nimius crustam molliet.

  • Utere superficie coctionis calida ut basis firma evolvatur antequam caseus nimis coquatur.

  • Frustum recte factum est cum caseus omnino liquefactus est sed non oleosus, et crusta audibiliter resistit cum secatur.
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