Artichokes à la marinara (5th range cuisine)
90 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen chopped artichoke
0.75 kg
Mussel
1.0 kg
Intense olive oil
0.02 l
Garlic, bulb
3.0 ud
Onion
0.25 kg
Sweet paprika
2.5 g
Chilli pepper
0.5 g
Leek
1.5 ud
White wine
0.05 l
Fumet
0.5 l
Tomato sauce
0.125 l
Estaber C707, TABERNER
0.02 g
Dried thyme leaves
0.5 g
Dry basil
0.5 g
Parsley
7.5 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
- 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 8 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 8 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)
Energy
247.36
kcal
Carbohydrates
22.07
g
Proteins
15.13
g
Lipids
7.01
g
Fiber
14.63
g
Saturates
1.21
g
Monounsaturated fatty acids
3.22
g
Polyunsaturated fatty acids
1.66
g
Cholesterol
50.02
mg
Calcium
235.78
mg
Iron
5.67
mg
Zinc
2.43
mg
Vitamin A
172.74
ug
Vitamin C
56.39
g
Folic acid
173.03
ug
Salt (Sodium)
223.21
mg
Sugars
13.5
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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