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Spaghetti cum pesto spinaciae, petroselini et lycopersicorum sole siccatorum

Spaghetti cum pesto spinaciae, petroselini et lycopersicorum sole siccatorum
Relatum a @okkai | 1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 285g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 505 kcal
25% DV
Adeps totalis 19.4g
30% DV
Adeps monoinsaturatus12.9g
Adeps polyinsaturatus2.4g
Adeps saturatus3.1g
Carbohydrata totalia 68.1g
23% DV
Fibra6.8g
Amylum57.4g
Sacchara3.9g
Proteinum 14.2g
28% DV
Proteinum animale1.0g
Proteinum vegetabile13.2g

De

Portio satis magna spaghetti oleo conditi, herbis ornata, cum parva copia pesto ex spinacia et lycopersicis sole siccatis. Cibus carbohydratis abundans, cum adipe moderato et interdum modico.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)8.1mcg27%
Cholinum24.5mg4%
Folatum (B9)118.0mcg30%
Niacinum (B3)5.1mg32%
Acidum pantothenicum (B5)0.9mg17%
Riboflavinum (B2)0.2mg18%
Thiaminum (B1)0.5mg43%
Vitaminum A278.0mcg31%
Vitaminum B120.2mcg8%
Vitaminum B60.2mg14%
Vitaminum C18.4mg20%
Vitaminum E2.9mg19%
Vitaminum K286.0mcg238%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium88.0mg9%
Cuprum248.0mcg28%
Ferrum3.9mg22%
Magnesium66.0mg16%
Phosphorus214.0mg31%
Kalium412.0mg9%
Selenium39.0mcg71%
Natrium168.0mg7%
Zincum1.6mg15%

Spaghetti cum Spinacia, Petroselino, et Pesto ex Lycopersicis Sole Siccatis

Praefatio



Haec pasta simplex et perspicua est, in virore intenso et leni dulcedine lycopersici sole siccati fundata. Pesto consulto satis fluidum est ut oblinat, sed etiam satis compositum ut spaghetti tenui nitidaque pellicula adhaereat. Modicus usus allii, chili, et piperis nigri efficit ut ferculum clarum, directum, et compositum maneat.

Praecipua recipe



  • Categoria ferculi: Pasta

  • Culinaria sive origo: Italico more inspirata

  • Genus cursus: Ferculum principale

  • Portio: 1 portio

  • Magnitudo portionis: 285 g

  • Tempus praeparationis: 12 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 22 minuta

  • Difficultas: Facilis


    • Instrumenta



  • Cacabus mediocris

  • Olla magna ad pastam

  • Cribrum tenue sive colum

  • Parvus apparatus ad cibos terendos sive blender

  • Patina magna ad sautandum

  • Forceps


    • Ingredientia



    Pasta


  • 90 g spaghetti

  • 10 g salis


    • Pesto ex spinacia et petroselino


  • 20 g foliorum petroselini

  • 20 g foliorum spinaciae

  • 15 g lycopersici sole siccati

  • 8 g allii

  • 18 g parmesan, subtiliter gratum

  • 25 g olei olivarum

  • 2 g floccorum piperis rubri

  • 1 g piperis nigri


    • Methodus



  • 1. Aquam in olla magna ad fervorem plenum adduc et sal adde. Aqua saporem manifeste conditum habere debet. Spaghetti adde et coque per 8 ad 10 minuta, initio semel aut bis movens, donec pasta tantum mollis sit, centro firmo et sine cretosa asperitate.


  • 2. Dum pasta coquitur, petroselinum, spinaciam, lycopersicum sole siccatum, allium, parmesan, floccos piperis rubri, piper nigrum, et oleum olivarum in parvo apparatu ad cibos terendos coniunge. Tere in peston crassiusculum et cochleabile, punctis viridibus et rubris conspicuis. Textura satis fluida esse debet ut pastam oblinat sine eo quod oleosa fiat.


  • 3. Serva 30 g aquae pastae, deinde spaghetti bene cola. Statim in patinam magnam ad sautandum super ignem humilem transfer.


  • 4. Peston et 20 g aquae pastae servatae ad spaghetti adde. Iacta continue per 1 ad 2 minuta donec salsa emulgeatur et tenui nitidaque lamina adhaereat. Reliquam aquam servatam tantum si opus est adde, ut pasta flexibilis et leviter obducta maneat. Spaghetti perfecta tenera, bene condita, et aequaliter vestita esse debent, non umida.


  • 5. Gusta et compone tantum per aequilibrium condimentorum iam in patina exsistens, paucis secundis diutius iactando si salsa maiore cohaesione eget. Ab igne remove simul ac pasta serico obtecta apparet et pesto fragrans est.


    • In patinam imponere et servire



    Spaghetti in tumulum humilem in medio catini calidi volve. Quod reliquum est pesto aequaliter superpone, ita ut salsa viridis et lycopersicum sole siccatum conspicua maneant. Statim servi dum pasta nitida est et odor allii, herbarum, et chili recens est.

    Notae professionales



  • Pesto paulum crassius manere debet; puratum et indolem et adhaesionem amittit.

  • Aqua pastae parce utenda est. Salsa emulgeri debet, non in stagnum tenuari.

  • Textura finalis flexibilis et cohaerens esse debet, ut unumquodque filum pure obductum et distinctum sit.
    • VegetarianaMediterraneaAequilibrata
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