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Zapečene mešane sveže čili papričice

Zapečene mešane sveže čili papričice
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Nutritivne vrednosti

Po porciji od 105 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 42 kcal
2% DV
Ukupne masti 0.5g
1% DV
Mononezasićene masti0.1g
Polinezasićene masti0.2g
Zasićene masti0.1g
Ukupni ugljeni hidrati 9.3g
3% DV
Vlakna1.8g
Skrob2.2g
Šećeri5.3g
Proteini 1.9g
4% DV
Biljni proteini1.9g

O proizvodu

Mala porcija mešanih svežih čili papričica, veoma siromašna kalorijama i mastima, sa umerenim udelom ugljenih hidrata i vlakana. Bogata vitaminom C, a sadrži i manje količine vitamina A, kalijuma i drugih mikronutrijenata.

Sastojci

  • mixed chili peppers

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)1.8mcg6%
Holin11.0mg2%
Folat (B9)24.0mcg6%
Niacin (B3)1.6mg10%
Pantotenska kiselina (B5)0.2mg4%
Riboflavin (B2)0.1mg7%
Tiamin (B1)0.1mg7%
Vitamin A62.0mcg7%
Vitamin B60.3mg19%
Vitamin C151.0mg168%
Vitamin E0.7mg5%
Vitamin K15.0mcg13%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum15.0mg2%
Bakar90.0mcg10%
Gvožđe0.8mg4%
Magnezijum18.0mg4%
Fosfor31.0mg4%
Kalijum337.0mg7%
Selen0.5mcg1%
Natrijum7.0mg0%
Cink0.3mg3%

Blago ugljenisane mešane sveže čili papričice

Uvodna napomena


Ovo je studija vatre, svežine i uzdržanosti. Papričice se obrađuju kratko i precizno kako bi njihova prirodna ljutina ostala izražena, dok pokožica dobija blagu dimljenu notu. Posluženo jednostavno, jelo je oštro, čisto i neposredno.

Osnovne informacije o receptu


  • Kategorija jela: Priprema od povrća

  • Kuhinja ili poreklo: Savremena

  • Vrsta obroka: Prilog

  • Prinos: 2 porcije

  • Veličina porcije: 52.5 g

  • Vreme pripreme: 10 minuta

  • Vreme kuvanja: 6 minuta

  • Ukupno vreme: 16 minuta

  • Težina: Lako


    • Oprema


  • Teški tiganj ili tiganj od livenog gvožđa

  • Klešta

  • Mala tacna ili tanjir za odmaranje


    • Sastojci


    Glavna komponenta


  • Mešane sveže čili papričice, 105 g


    • Postupak


  • 1. Pregledajte čili papričice i ostavite ih cele. Obrišite ih i dobro osušite; svaka vlaga na površini sprečiće ravnomerno ugljenisanje.

  • 2. Stavite teški tiganj ili tiganj od livenog gvožđa na jaku vatru na 3 minuta, dok površina ne postane veoma vrela i iznad nje se ne vidi tek najblaži talas toplote.

  • 3. Dodajte čili papričice u jednom sloju. Pecite 5 do 6 minuta, okrećući ih kleštima na svakih 30 do 45 sekundi, tako da se pokožica ravnomerno nabora i zapeče, a da se meso ne uruši. Papričice su gotove kada je pokožica mestimično prošarana i blago pocrnela, meso omekšalo, a miris postao dimljen i sladak.

  • 4. Odmah ih prebacite na tacnu ili tanjir i ostavite da odmore 2 minuta. Time se toplota stabilizuje i čuva oblik papričica dok se pokožica dodatno opušta.

  • 5. Poslužite dok su još tople, sa netaknutom pokožicom i sjajne od sopstvenih sokova.


    • Serviranje i posluživanje


    Rasporedite papričice u usku, promišljenu liniju ili u opuštenu grupu, a ne na gomilu. Poslužite ih tople, tako da se vidi zapečenost i raznolikost boja na tanjiru. Završni utisak treba da bude živ, koncentrisan i čist.

    Profesionalne napomene


  • Jaka toplota je ključna; nedovoljno zagrejan tiganj će pariti papričice i ublažiti njihov karakter.

  • Okrećite često i kratko da biste kontrolisali stvaranje mehurića na pokožici bez preteranog omekšavanja mesa.

  • Ostavite papričice cele za najdisciplinovaniju teksturu i najčistiju prezentaciju.
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