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Spaghetti cum salsa lycopersicorum

Spaghetti cum salsa lycopersicorum
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Notitia nutritionis

Per portionem 320g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 365 kcal
18% DV
Adeps totalis 7.6g
12% DV
Adeps monoinsaturatus5.2g
Adeps polyinsaturatus0.9g
Adeps saturatus1.1g
Carbohydrata totalia 63.4g
21% DV
Fibra4.2g
Amylum54.1g
Sacchara5.1g
Proteinum 11.8g
24% DV
Proteinum vegetabile11.8g

De

A moderate portion of spaghetti with a light tomato-based sauce and oil. It is primarily carbohydrate-rich, with modest protein and relatively low fat.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.8mcg16%
Cholinum18.5mg3%
Folatum (B9)96.0mcg24%
Niacinum (B3)3.9mg24%
Acidum pantothenicum (B5)0.6mg12%
Riboflavinum (B2)0.1mg11%
Thiaminum (B1)0.3mg26%
Vitaminum A38.0mcg4%
Vitaminum B60.2mg9%
Vitaminum C6.1mg7%
Vitaminum E1.4mg9%
Vitaminum K10.2mcg9%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium42.0mg4%
Cuprum210.0mcg23%
Ferrum2.8mg16%
Magnesium46.0mg11%
Phosphorus155.0mg22%
Kalium320.0mg7%
Selenium28.0mcg51%
Natrium1280.0mg56%
Zincum1.1mg10%

Spaghetti al Pomodoro e Origano

Praefatio


Haec est composita et moderata species spaghetti in liquamine lycopersicorum: clara, recta, et aequilibrata tacita altitudine allii et origani. Liquamen singulos fila obducere debet, non obruere; pasta ipsa textura princeps manere debet, lycopersico ad lucidam tantum crustam redacto. Si recte tractatur, ferculum specie simplex est et effectu accuratum.

Praecipua recipe


  • Categoria ferculi: Pasta

  • Culinaria sive origo: Italiana

  • Genus mensae: Ferculum principale

  • Portio: 1 portio

  • Magnitudo portionis: 320 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 15 minuta

  • Tempus totum: 25 minuta

  • Difficultas: Facilis


    • Instrumenta


  • Cacabus 3 L

  • Patina ad saltandum 20 cm

  • Colum

  • Cochlear ligneum

  • Forceps


    • Ingredientia


    Pasta


  • 90 g spaghetti

  • 6 g sal


    • Liquamen


  • 18 g oleum olivae

  • 6 g allium, tenuiter sectum

  • 170 g liquamen lycopersicorum

  • 1 g origanum siccum

  • 1 g piper nigrum


    • Modus


  • 1. In caccabo 2.0 L aquae ad plenam ebullitionem perduc. Adde 6 g salis, deinde 90 g spaghetti. Statim move ne adhaereant. Coque per 8 ad 10 minuta, donec pasta tantum mollis sit centro firmo et fila flexibilia maneant.


  • 2. Dum pasta coquitur, 18 g olei olivae in patina ad saltandum super ignem medium calefac. Adde 6 g allii et coque per 30 ad 45 secundas partes, assidue movens, donec fragrant et ad margines pallide aureum sit. Noli sinere ut brunneum fiat.


  • 3. Adde 170 g liquaminis lycopersicorum, 1 g origani sicci, et 1 g piperis nigri. Leniter ferve per 5 ad 6 minuta, interdum movens, donec liquamen paulum spissetur et sapor rotundus fiat, sine acrimonia cruda lycopersici.


  • 4. Spaghetti directe ex aqua in liquamen tolle, sinens ut paulum aquae coctionis sequatur. Super ignem humilem per 1 ad 2 minuta misce, donec liquamen pastae aequaliter adhaereat et textura nitida potius quam uda sit. Si opus est, parvam quantitatem aquae pastae adde ut obductio solvatur, deinde iterum redige.


  • 5. Gusta et condimentum corrige tantum si necesse est. Pasta perfecta cohaerens esse debet, leviter condita liquamine, et ad morsum elastica, allio praesente sed non dominante et origano pure in parte posteriori.


    • In patinam imponere et ministrare


    Spaghetti in catinum calidum et humile circumvolve, liquamine circa et super pastam collecto potius quam sub ea. Si libet, levi nitore olei olivae e patina perfice, et statim ministra dum fila adhuc fluida manent et liquamen adhuc clarum est.

    Notae professionales


  • Liquamen antequam pasta addatur redigi debet; liquamen tenue recte non obducet.

  • Allium oleum redolere debet, non alte colorare.

  • Mixtura finalis essentialis est: amylum, oleum, et lycopersicum in unam texturam colligat.
    • VegetarianaMediterranea
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