Type of dish: Soups and creams
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Beef ossobuco 0.25 kg
Chickpeas 0.1 kg
Tagliatelle 0.15 kg
Eggs 2.5 ud
White stock 1.65 l
Water 1.65 l
Bones 0.495 kg
Onion 0.165 kg
Carrots 0.083 kg
Green leek 0.825 ud
Elaboration
  • Soak the chickpeas overnight.
  • Clean the shank.

ELABORATION

  • Make a stock with the shank and chickpeas.
  • Boil the eggs and cut into cubes of 1 cm.
  • Cut the shank into cubes of roughly the same size.
  • Boil the noodles in the broth for 3 or 4 minutes.
  • Add in the rest of ingredients and bring the soup to a boil.
  • Serve.
Nutritional information (1 portion)
Fiber 14.79 g
Saturates 5.58 g
Monounsaturated fatty acids 6.32 g
Polyunsaturated fatty acids 2.43 g
Cholesterol 156.34 mg
Calcium 293.63 mg
Iron 7.12 mg
Zinc 3.4 mg
Vitamin A 488.48 ug
Vitamin C 73.26 g
Folic acid 317.38 ug
Salt (Sodium) 180.45 mg
Sugars 26.37 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.