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Tria mezze cum pane albo calido

Tria mezze cum pane albo calido
Relatum a @hokkaido | 0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 330g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 520 kcal
26% DV
Adeps totalis 26.0g
40% DV
Adeps monoinsaturatus11.0g
Adeps polyinsaturatus8.0g
Adeps saturatus3.5g
Carbohydrata totalia 58.0g
19% DV
Fibra10.0g
Amylum40.0g
Sacchara4.0g
Proteinum 15.0g
30% DV
Proteinum vegetabile15.0g

De

Parva portio more mezze, cum babaganoush, hummus, adjica et pane albo molli.

Ingredientia

  • babaganoush 80g
  • hummus
  • adjica 30g
  • white fluffy bread 140g

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.0mcg13%
Cholinum35.0mg6%
Folatum (B9)90.0mcg23%
Niacinum (B3)3.5mg22%
Acidum pantothenicum (B5)0.9mg18%
Riboflavinum (B2)0.2mg14%
Thiaminum (B1)0.3mg29%
Vitaminum A180.0mcg20%
Vitaminum B60.3mg15%
Vitaminum C12.0mg13%
Vitaminum E3.0mg20%
Vitaminum K18.0mcg15%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium90.0mg9%
Chromium4.0mcg11%
Cuprum0.3mcg0%
Iodum5.0mcg3%
Ferrum3.2mg18%
Magnesium55.0mg13%
Manganum0.9mg39%
Molybdaenum12.0mcg27%
Phosphorus180.0mg26%
Kalium420.0mg9%
Selenium18.0mcg33%
Natrium720.0mg31%
Zincum1.8mg16%

Tria Mezze cum Pane Albo Calido

Patina mezze sobria ex aequilibrio pendet: fumus, cremor, calor et mollities convenire debent sine confusione. Hic babaganoush, hummus et adjica ut voces distinctae disponuntur, dum panis albus necessariam teneritudinem et sustentationem praebet. Effectus largus, purus et compositus esse debet.

Elementa essentialia recipe



  • Categoria ferculi: Patina mezze

  • Culina sive origo: Ad modum Mediterranei orientalis et Caucasi inspirata

  • Genus cursus: Gustatio initialis vel parva patina communicanda

  • Portio effecta: 1 patina

  • Magnitudo portionis: 330 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 3 minuta

  • Tempus totale: 13 minuta

  • Difficultas: Facilis


    • Instrumenta



  • Parva patina ad serviendum

  • Cochleare parvum

  • Culter panarius

  • Tostrum vel sartago sicca

  • Tria parva receptacula ad serviendum vel ramekins, si placet


    • Ingredientia



    Partes mezze


  • Babaganoush 80 g

  • Hummus 80 g

  • Adjica 30 g


    • Panis


  • Panis albus mollis 140 g


    • Modus



  • 1. Babaganoush, hummus et adjica ad temperaturam cubiculi per 10 minuta adduc, ut texturae eorum mollescant et sapores aperiantur. Cremores flexibiles esse debent, non frigidi et compacti.


  • 2. Panem album mollem per 2 ad 3 minuta in tostro vel in sartagine sicca super ignem medium calefac, semel vertens si sartagine uteris. Panis leviter per totum calefactus esse debet, mollis in medio, et ad margines tantum paulum crispus sine colore profundo.


  • 3. Cochleari babaganoush in unam partem patinae ad serviendum pone et in ovalem humilem aequa. Hummus iuxta colloca et in secundum acervum nitidum vel tractum levem forma. Adjica in tertiam, minorem partem infunde, margine puro et distincto servato.


  • 4. Panem calidum in partes aequales, si opus est, seca; deinde iuxta cremores in linea composita vel forma flabelli dispone. Patina tamquam tria elementa clara apparere debet, non ut mixtura.


    • Instructio et servitium



    Statim servi dum panis calidus est et cremores molles manent. Patinam ita exhibe ut cremores separati sint, sed satis propinqui ad facilem transitum ab uno ad alterum. Compositio finalis aequilibrata esse debet, pane ut molli et neutra compage fungente.

    Notae professionales



  • Cremores forma et positione distinctos serva; claritas visualis pars disciplinae huius ferculi est.

  • Panis calidus essentialis est, sed tener manere debet. Nimia tostura aequilibrium perturbabit.

  • Si adjica praecipue vehemens est, portionem eius compactam serva, ut patinam acuere potius quam dominari videatur.
    • VegetarianaMediterraneaAequilibrata
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