Smoked porrusalda cream with crickets

Cuisine type: Entomogamy (insects)
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Sesame
Sesame
Soy
Soy
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Garlic, bulb 3.0 ud
Onion 0.15 kg
Carrots 0.2 kg
Leek 4.0 ud
Potatoes 0.25 kg
Intense olive oil 0.1 l
Sal ahumada 2.0 g
Loaf bread 1.0 ud
Vegetable stock 0.4 l
Parsley 0.5 g
Grillo con cebolla y salsa barbacoa 15.0 g
See Recipe
Onion 0.08 kg
Carrots 0.04 kg
Green leek 0.12 ud
Parsley 0.001 g
Water 0.4 l
Elaboration
  1. Make a traditional porrusalda.
    • Chop the garlic in brunoise in a pot 
  2. Crush the bread crumbs and the parsley to simulate "green grass". Dry in the oven at 110 Cº.
  3. Serve the porrusalda with the grass and the crickets on top.
Nutritional information (1 portion)
Energy
13531.25
kcal
Carbohydrates
1145.79
g
Proteins
992.57
g
Lipids
552.07
g
Sugars 380.5 g
Salt (Sodium) 152.08 mg
Folic acid 135.68 ug
Vitamin C 49.14 g
Vitamin A 687.21 ug
Zinc 0.7 mg
Iron 2.91 mg
Calcium 167.72 mg
Cholesterol 0.1 mg
Polyunsaturated fatty acids 2.56 g
Monounsaturated fatty acids 425.3 g
Saturates 123.56 g
Fiber 139.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.