45 min
Suitable for vegetarians
Type of dish: Salads, Pasta
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Roquefort cheese 0.013 kg
Walnut 0.05 kg
Lettuce 0.5 ud
Grated carrot 0.15 kg
Eggs 1.25 ud
Three colour pasta bows 0.225 kg
Margarine 0.008 kg
Plain flour 0.008 kg
Ground white pepper 0.0 g
Ground nutmeg 0.0 g
Table salt 1.0 g
Elaboration

For this recipe, the following elaborations are needed:

  • Boil the pasta, cool and add oil.
  • Make a beshamel of 40 g and dissolve in it the roquefort cheese.
  • Boil the eggs and chop them into quarters. 
  • Clean and chop the lettuce.

SET UP

  • Make a crown with the lettuce leaving the centre of the plate free.
  • On the side place the egg and the grated carrot.
  • In the centre of the plate place the pasta and the sauce with the roquefort.
  • Place some peeled walnuts on top. 
Nutritional information (1 portion)
Fiber 3.57 g
Saturates 3.11 g
Monounsaturated fatty acids 3.13 g
Polyunsaturated fatty acids 5.24 g
Cholesterol 80.36 mg
Calcium 113.96 mg
Iron 1.69 mg
Zinc 1.26 mg
Vitamin A 524.64 ug
Vitamin C 4.67 g
Folic acid 33.73 ug
Salt (Sodium) 1057.62 mg
Sugars 5.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.