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Karpaccio iz smaragdnega kivija z lupino

Karpaccio iz smaragdnega kivija z lupino
Zabeležil uporabnik @okkai | 1 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 225 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 137 kcal
7% DV
Skupne maščobe 1.2g
2% DV
Enkrat nenasičene maščobe0.1g
Večkrat nenasičene maščobe0.3g
Nasičene maščobe0.1g
Skupni ogljikovi hidrati 33.1g
11% DV
Prehranske vlaknine6.8g
Škrob6.1g
Sladkorji20.2g
Beljakovine 2.5g
5% DV
Rastlinske beljakovine2.5g

O tem

Tri celi kiviji zagotavljajo zmerno količino ogljikovih hidratov, veliko vitamina C in dober vir vlaknin, ob tem pa vsebujejo zelo malo maščob.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Holin17.7mg3%
Folna kislina56.3mcg14%
Niacin0.8mg5%
Pantotenska kislina0.4mg8%
Riboflavin0.1mg5%
Tiamin0.1mg5%
Vitamin A9.0mcg1%
Vitamin B60.1mg8%
Vitamin C209.3mg233%
Vitamin E3.4mg23%
Vitamin K90.2mcg75%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij76.5mg8%
Baker292.5mcg33%
Železo0.7mg4%
Magnezij38.3mg9%
Fosfor76.5mg11%
Kalij702.0mg15%
Selen0.5mcg1%
Natrij6.8mg0%
Cink0.3mg3%

Smaragdni kivi carpaccio z lupino

Uvod



To je kivi v svoji najčistejši, najbolj natančni obliki: zrel sadež, narezan z neolupljeno lupino, tako da se trpko meso in rahlo taninska lupina združita v enem samem, čistem grižljaju. Jed temelji na zadržanosti; njen uspeh je v zrelosti, natančnosti in tihem kontrastu med sočnostjo in strukturo. Postrežena hladna je sveža, jasna in nedvoumno samosvoja.

Osnovne informacije o receptu



  • Kategorija jedi: Priprava sadja

  • Kuhinja ali izvor: Sodobna

  • Vrsta hoda: Sladica ali čistilec neba

  • Količina: 1 porcija

  • Velikost porcije: 225 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 0 minut

  • Skupni čas: 10 minut

  • Zahtevnost: Enostavno


  • Oprema



  • Majhna deska za rezanje

  • Oster kuharski nož ali nož za rezanje

  • Majhen servirni krožnik


  • Sestavine



    Glavna sestavina


  • Kivi, neolupljen in zrel: 225 g


  • Postopek



  • 1. Kivi hladite 10 minut, če je bil na sobni temperaturi. Sadež mora biti na otip čvrst, vendar pod pritiskom rahlo popustiti, brez mehkobe pri pecljevem delu.


  • 2. Kivi sperite pod hladno tekočo vodo in ga temeljito osušite. Lupina mora biti pred rezanjem čista in brez vlage.


  • 3. Z ostrim nožem obrežite oba konca kivija. Sadež postavite pokonci in ga narežite na enakomerne kolobarje debeline 5 mm, pri tem pa pustite lupino. Rezine morajo biti urejene, sijoče in cele, z jasno prerezanim mesom in lupino, ki tvori fin rob.


  • 4. Rezine razporedite v eni plasti, rahlo prekrivajoče se, na ohlajen krožnik. Predstavitev naj bo kompaktna in urejena, tako da zeleno meso in temna semena ostanejo vidni.


  • 5. Postrezite takoj. Tekstura mora biti na robu hladna in čvrsta, v sredini pa preiti v sočno, dišeče jedro, pri čemer lupina doda rahlo žvečljivost.


  • Serviranje in postrežba



    Kivi predstavite v plitvi, krožni razporeditvi, enakomerno prekrivajoče se, tako da rezine delujejo kot ena sestavljena površina. Krožnik naj ostane zadržan, s sadjem kot edinim poudarkom, njegova naravna barva pa naj ustvari celoten vizualni učinek.

    Strokovne opombe



  • Uporabite samo zrelo sadje; premalo zrel kivi bo izrazito preoster, lupina pa bo imela grob okus.

  • Zelo oster nož je nujen, da ohranite čist rob vsake rezine in preprečite obtolčenost.

  • Postrezite takoj po rezanju, ko sadje ostane svetlo, hladno in strukturno natančno.
  • VeganskaVegetarijanskaPaleoBrez glutenaBrez mlečnih izdelkovWhole30Uravnotežena
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