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Smaragdni karpačo od kivija sa korom

Smaragdni karpačo od kivija sa korom
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Nutritivne vrednosti

Po porciji od 225 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 137 kcal
7% DV
Ukupne masti 1.2g
2% DV
Mononezasićene masti0.1g
Polinezasićene masti0.3g
Zasićene masti0.1g
Ukupni ugljeni hidrati 33.1g
11% DV
Vlakna6.8g
Skrob6.1g
Šećeri20.2g
Proteini 2.5g
5% DV
Biljni proteini2.5g

O proizvodu

Tri cela kivija daju umerenu količinu ugljenih hidrata, visok sadržaj vitamina C i dobru količinu vlakana, uz vrlo malo masti.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Holin17.7mg3%
Folat (B9)56.3mcg14%
Niacin (B3)0.8mg5%
Pantotenska kiselina (B5)0.4mg8%
Riboflavin (B2)0.1mg5%
Tiamin (B1)0.1mg5%
Vitamin A9.0mcg1%
Vitamin B60.1mg8%
Vitamin C209.3mg233%
Vitamin E3.4mg23%
Vitamin K90.2mcg75%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum76.5mg8%
Bakar292.5mcg33%
Gvožđe0.7mg4%
Magnezijum38.3mg9%
Fosfor76.5mg11%
Kalijum702.0mg15%
Selen0.5mcg1%
Natrijum6.8mg0%
Cink0.3mg3%

Smaragdni karpačo od kivija sa korom

Uvod



Ovo je kivi u svom najčistijem, najpreciznijem obliku: zreo plod, isečen na tanke kolutove sa netaknutom korom, tako da se kiselkasto meso i blago taninska kora susretnu u jednom čistom zalogaju. Ovo jelo zavisi od uzdržanosti; njegov uspeh leži u zrelosti, preciznosti i tihom kontrastu između sočnosti i strukture. Posluženo hladno, deluje sveže, jasno i nepogrešivo kao ono što jeste.

Osnovne informacije o receptu



  • Kategorija jela: Priprema voća

  • Kuhinja ili poreklo: Savremena

  • Vrsta jela: Desert ili osveženje nepca

  • Prinos: 1 porcija

  • Veličina porcije: 225 g

  • Vreme pripreme: 10 minuta

  • Vreme kuvanja: 0 minuta

  • Ukupno vreme: 10 minuta

  • Težina: Lako


    • Oprema



  • Mala daska za sečenje

  • Oštar kuvarski nož ili nož za sečenje na tanke kriške

  • Mali tanjir za serviranje


    • Sastojci



    Glavni sastojak


  • Kivi, neoljušten i zreo: 225 g


    • Postupak



  • 1. Ohladite kivi 10 minuta ako je stajao na sobnoj temperaturi. Plod treba da bude čvrst, ali da blago popušta pod pritiskom, bez mekoće na kraju kod peteljke.


  • 2. Isperite kivi pod mlazom hladne vode i temeljno ga osušite. Kora mora biti čista i bez vlage pre sečenja.


  • 3. Oštrim nožem odsecite oba kraja kivija. Postavite plod uspravno i isecite ga na ravnomerne kolutove debljine 5 mm, ostavljajući koru. Kriške treba da budu uredne, sjajne i cele, sa jasno odsečenim mesom i korom koja pravi finu ivicu.


  • 4. Rasporedite kriške u jednom sloju, tako da se blago preklapaju, na ohlađen tanjir. Neka prezentacija bude kompaktna i uredna, tako da zeleno meso i tamne semenke ostanu vidljivi.


  • 5. Poslužite odmah. Tekstura treba da bude hladna i čvrsta po ivici, a da prelazi u sočnu, mirisnu sredinu, dok kora daje blagu žvakavost.


    • Serviranje i prezentacija



    Rasporedite kivi u plitak, kružni oblik, ravnomerno preklopljen tako da kriške deluju kao jedna celovita površina. Tanjir treba da ostane sveden, sa voćem kao jedinim fokusom, dok njegova prirodna boja daje celokupan vizuelni utisak.

    Profesionalne napomene



  • Koristite samo zreo plod; nedovoljno zreo kivi biće izrazito opor, a kora će imati grub ukus.

  • Veoma oštar nož je neophodan da bi se sačuvala čista ivica svake kriške i sprečilo gnječenje.

  • Poslužite odmah nakon sečenja, dok voće ostaje svetlo, hladno i strukturno precizno.
    • VeganskaVegetarijanskaPaleoBez glutenaBez mlečnih proizvodaWhole30Uravnotežena
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