45 min
Type of dish: Salads, Pastas
Temperature: Cold
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
Carrots 0.15 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 3.59 g
Saturates 3.0 g
Monounsaturated fatty acids 2.62 g
Polyunsaturated fatty acids 5.48 g
Cholesterol 88.19 mg
Calcium 116.32 mg
Iron 2.21 mg
Zinc 1.4 mg
Vitamin A 526.45 ug
Vitamin C 5.42 g
Folic acid 37.0 ug
Salt (Sodium) 246.75 mg
Sugars 6.35 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.