Artichokes Italian style with a poached egg Alkatene
Frozen chopped artichoke 1.25 kg
Onion 0.05 kg
Ground white pepper 0.001 g
Table salt 2.5 g
Serrano ham 0.05 kg
Grated cheese 0.05 kg
Parsley 5.0 g
Serrano ham 0.1 kg
- Pre-cook the artichokes in a white stock, with an English style or steam if they are frozen. Then boil the artichokes.
- Side dish:
- Brunoise the onion and cook until soft.
- Cut the mushroom into quarters, add and let cook.
- Finally add the tomato concassé.
- Salt to taste.
- For the dressing:
- Prepare a velouté sauce with a white roux and stock to which add reduced white wine, salt, white pepper and brunoised parsley.
- For the crispy ham:
- Cut the ham slices into half and place in the oven at 100 ºC, with weight on top, add baking paper between layers.
- Leave until crisp.
- Cook the poached egg at 65 ºC for about 22 minutes.
- Put the artichoke in the gastronorm, over the garnish and the sauce.
- Add the diced ham, the poached egg and sprinkle the grated cheese.
- Before serving grill the cheese, add the chopped parsley and the crunchy ham.
Nutritional information (1 portion)
Fiber 19.81 g
Saturates 7.71 g
Monounsaturated fatty acids 8.82 g
Polyunsaturated fatty acids 5.28 g
Cholesterol 301.21 mg
Calcium 351.35 mg
Iron 5.3 mg
Zinc 2.54 mg
Vitamin A 596.9 ug
Vitamin C 43.2 g
Folic acid 181.17 ug
Salt (Sodium) 1136.94 mg
Sugars 13.78 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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