Ratatouille
2 h 30 min
![Suitable for vegans](/assets/icons/vegan-d68e5e555c67c2b0a5b2d5baf6393f40717e3ce0c995fe7cf3538657ac718eb2.png)
Type of dish:
Vegetables
Temperature:
Hot
Cuisine type:
Vegan cuisine
Conservation technique:
Pasteurization
Ingredients for 5 portions
Calculate portions
Onion
0.75 kg
Green pepper
0.75 kg
Courgette
0.75 kg
Tomato
0.5 kg
Tomato sauce
0.125 l
Olive oil
0.125 l
Table salt
10.0 g
Onion
0.042 kg
Garlic, bulb
0.067 ud
Green pepper
0.025 kg
Diced tomato
0.167 kg
Sunflower oil
0.004 l
Table salt
0.058 g
Sugar
0.0 kg
Elaboration
Para esta receta, son necesarias las siguientes elaboraciones:
- Tomate concassé
- Salsa de tomate
- Pisto:
- Cortar la cebolla, el pimiento verde y el calabacín en dados de 1 cm.
- Pochar la verdura por orden de dureza (cebolla, pimiento verde y calabacín).
- Añadir el tomate concassé.
- Añadir la salsa de tomate.
- Poner a punto de sal.
- Repartir el pisto en las barquetas hasta completar 350 g por ración.
- Abatir (temperatura corazón a menos de 8 ºC en menos de dos horas).
PASTEURIZACIÓN
- Termosellar las barquetas, y colocar la válvula con la valvopack.
- Meter al horno de vapor 100% de humedad previamente caliente a 96 ºC durante 60 minutos.
- Abatir (temperatura corazón a menos de 8 ºC en menos de dos horas).
- Conservar en cámara frigorífica entre 0 ºC y 4 ºC.
REGENERACIÓN
- Sacar el producto del envase y calentar al fuego en una sartén antiadherente.
- Cascar uno o dos huevos sobre el pisto y ligar.
Ración 350 g aproximadamente
Nutritional information (1 portion)
Energy
377.9
kcal
Carbohydrates
24.01
g
Proteins
7.38
g
Lipids
28.1
g
Fiber
6.35
g
Saturates
3.91
g
Monounsaturated fatty acids
20.06
g
Polyunsaturated fatty acids
2.85
g
Cholesterol
0.13
mg
Calcium
284.7
mg
Iron
4.55
mg
Zinc
0.51
mg
Vitamin A
98.42
ug
Vitamin C
231.0
g
Folic acid
121.59
ug
Salt (Sodium)
818.38
mg
Sugars
17.53
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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