Artichokes à la marinara (5th range cuisine)
Frozen chopped artichoke 0.75 kg
Mussel 1.0 kg
Leek 1.5 ud
Chilli pepper 0.5 g
Tomato sauce 0.125 l
Estaber C707, TABERNER 0.02 g
Dried thyme leaves 0.5 g
Dry basil 0.5 g
- Steam the mussels in a sauté pan until they open. Avoid overcooking. Save the stock for later.
- Baste with the fumet and the mussel stock, add tomato sauce and aromatic herbs and bring the mixture to boil.
- Make a roux without heating and blend with a blender using the same amount of grease (margarine, oil, etc.) to thicken.
- While the sauce boils, thicken it with the mixture whilst stirring with a metal whisk.
- Season and check the colour is as desired and let the sauce cool down, to less than 10 ºC.
- Distribute the artichokes and the mussel with one shell per tray. Baste with the sauce until everything is covered.
- Heat seal the trays and place the valve in the Valvopack.
- Put the trays in the steam oven with 100 % of humidity and preheated to 93 ºC for 60 minutes.
- Cool down until the temperature in the core of the product is less than 10 ºC (in less than 2 hours).
- Store in a refrigerating chamber between 0 ºC and 4 ºC.
HOW TO SERVE
- The temperature in the core of the product must reach, at least, 65 ºC.
- In the same tray, heat in the steam oven with 100 % of humidity, to 93 ºC, for 30 minutes.
- In the case of individual servings, it is also possible to heat it in the microwave for 5 minutes to maximum power.
- Another way to heat the food is gently frying in a pan.
Nutritional information (1 portion)
Fiber 31.68 g
Saturates 2.4 g
Monounsaturated fatty acids 3.67 g
Polyunsaturated fatty acids 3.84 g
Cholesterol 200.02 mg
Calcium 703.98 mg
Iron 18.2 mg
Zinc 9.59 mg
Vitamin A 582.6 ug
Vitamin C 171.74 g
Folic acid 650.27 ug
Salt (Sodium) 498.19 mg
Sugars 54.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed