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Sparus integer assus cum salsa vegetabili recens concisa

Sparus integer assus cum salsa vegetabili recens concisa
Relatum a @hokkaido | 0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 430g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 520 kcal
26% DV
Adeps totalis 28.0g
43% DV
Adeps monoinsaturatus15.1g
Adeps polyinsaturatus5.4g
Adeps saturatus6.2g
Adeps trans0.1g
Carbohydrata totalia 18.0g
6% DV
Fibra5.0g
Amylum6.0g
Sacchara7.0g
Proteinum 49.0g
98% DV
Proteinum animale49.0g

De

Piscis albus integer assus salsa vegetabili recens concisa superne ornatur. Multum proteini praebet, modicum adipis et pauca carbohydrata, cum plurimae calories ex pisce et oleo olivae veniant.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)7.0mcg23%
Cholinum165.0mg30%
Folatum (B9)48.0mcg12%
Niacinum (B3)9.8mg61%
Acidum pantothenicum (B5)1.4mg28%
Riboflavinum (B2)0.4mg29%
Thiaminum (B1)0.2mg18%
Vitaminum A420.0mcg47%
Vitaminum B128.5mcg354%
Vitaminum B60.9mg53%
Vitaminum C34.0mg38%
Vitaminum D12.0mcg60%
Vitaminum E2.8mg19%
Vitaminum K22.0mcg18%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium78.0mg8%
Cuprum140.0mcg16%
Ferrum2.1mg12%
Magnesium68.0mg16%
Phosphorus470.0mg67%
Kalium980.0mg21%
Selenium58.0mcg105%
Natrium520.0mg23%
Zincum1.6mg15%

Aurata tota assa cum salsa vegetabili concisa nitida

Praefatio


Hoc est ferculum ignis puri et recentiae acris: aurata tota, assa donec cutis contrahatur et caro umida ac perlucida maneat, deinde sub salsa modica ex holeribus concisis, suco limae et oleo olivarum condita, posita. Aequilibrium ex diligentia pendet: tantus calor ut piscem redolefaciat, tanta aciditas ut eius pinguedinem erigat, et tantum sal ut singula elementa clare loquantur. Est patina composita, directa et exacta, sine superfluo.

Res essentiales recipe


  • Categoria ferculi: Piscis assus

  • Culinaria sive origo: More Mediterraneo inspirata

  • Genus mensae: Ferculum principale

  • Portiones: 2 portiones

  • Magnitudo portionis: 215 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 12 minuta

  • Tempus totale: 32 minuta

  • Difficultas: Media


    • Instrumenta


  • Craticula vel patella craticularis

  • Pelvis miscendi

  • Culter coquinaris acutus

  • Tabula sectoria

  • Spathula ad piscem

  • Forceps

  • Lanx ad serviendum


    • Ingredientia



    Piscis


  • Aurata, tota et purgata: 300 g

  • Sal: 4 g

  • Oleum olivarum: 10 g


    • Salsa vegetabilis


  • Cepa rubra, minute concisa: 25 g

  • Piper viride dulce, minute concisum: 30 g

  • Lycopersicum, seminibus remotis et minute concisum: 40 g

  • Daucus, minutissime concisa: 20 g

  • Cepa viridis, tenuiter secta: 15 g

  • Coriandrum viride, foliis et cauliculis teneris, minute concisum: 5 g

  • Succus limae: 10 g

  • Oleum olivarum: 10 g

  • Sal: 2 g


    • Modus



  • 1. Primum salsam para. Ceparam rubram, piper viride dulce, lycopersicum, daucon, cepam viridem, et coriandrum viride in pelvi miscendi coniunge. Adde sucum limae, oleum olivarum, et sal. Leniter misce et sine stare per 10 minuta, ut holera paulum mollescant et condimentum bene coalescat. Salsa nitida, croccans, et leviter nitescens manere debet.


  • 2. Auratam omnino sicca. Cavitatem et partem exteriorem sale condi, deinde cutem oleo olivarum leviter perunge. Piscem per 10 minuta in temperatura cubiculi relinque, ut condimentum insideat et superficies rursus siccescat.


  • 3. Craticulam vel patellam craticularem super ignem medium-altum calefac, donec valde calida sit, circiter 4 minuta. Superficies satis calida esse debet ut statim adurat sine fumo gravi.


  • 4. Auratam in craticula pone et coque per 5 ad 6 minuta in primo latere, sine motu. Semel spathula ad piscem verte et coque aliis 4 ad 5 minutis. Cutis croccans et notata esse debet, et caro in parte crassissima nette separari, dum umida et opaca manet.


  • 5. Piscem ad lancem calidam transfer et sine quiescere per 2 minuta. Succi considant, et caro remittatur sine calore amisso.


    • Instructio ad imponendum et serviendum


    Salsam vegetabilem in stratum angustum per lancem expande. Auratam super eam vel iuxta eam pone, pisce integro et eleganti servato. Cochleari paulum salsae super summum et circa basin infunde, ut patina recens, aequilibrata, et consulto composita videatur.

    Notae professionales


    Salsam minute et aequaliter concisam serva, ut cum pisce nitide edatur. Piscem in craticula nimis ne tractes; cutis naturaliter solvi debet cum recte adusta est. Ferculum finale contrastum ostendere debet: cutem croccantem, carnem teneram, et salsam vividam potius quam aquosam.
    KetoHumilis in CarbohydratisPaleoMediterraneaSine GlutineSine LacteisWhole30Aequilibrata
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