Stuffed tomatoes and pasta
Allergens:
Ingredients for 5 portions
Calculate portions
Salad tomato
1.5 kg
Dados de cebolla
0.1 kg
Chopped green pepper
0.1 kg
Cubed carrot
0.1 kg
Heüra
0.2 kg
White wine
0.025 l
Tomato sauce
0.1 l
Olive oil
0.05 l
Frozen peas
0.25 kg
Onion
0.1 kg
Potatoes
0.1 kg
Vegetable stock
0.5 l
Noodles
0.15 kg
Garlic, bulb
0.5 ud
Intense olive oil
0.025 l
Ground white pepper
0.5 g
Table salt
5.0 g
Onion
0.033 kg
Garlic, bulb
0.053 ud
Green pepper
0.02 kg
Diced tomato
0.133 kg
Sunflower oil
0.003 l
Table salt
0.047 g
Sugar
0.0 kg
Elaboration
For the stuffed tomatoes:
- Wash the tomato, cut the top in a circle and cut the base. Using a spoon or scoop, empty the tomato and chop up the pulp.
- For the filling:
- Poach the onion cut into brunoise and once poached add the previously soaked textured soya, add white wine, reduce and season with salt and white pepper.
- Mix the ratatouille with the textured soya and add the tomato sauce
- Stuff the tomatoes with the mixture.
- Bake the tomatoes at 160 ºC for 10 minutes.
For the creamed peas:
- Poach the onion in julienne, once it is poached, fry the potato and cover with the vegetable stock.
- Steam the peas and blend them.
- Once the potato is cooked add the peas and blend.
- Add salt and pepper.
For the garnish paste:
- Cook the pasta.
- Season it with fried garlic.
- Add salt and parsley.
SET UP
- Add the creamed peas to the base of the dish then place the stuffed tomatoes and garnish with the pasta.
Nutritional information (1 portion)
Energy
592.8
kcal
Carbohydrates
57.76
g
Proteins
21.13
g
Lipids
27.3
g
Fiber
16.91
g
Saturates
6.85
g
Monounsaturated fatty acids
12.23
g
Polyunsaturated fatty acids
3.05
g
Cholesterol
9.08
mg
Calcium
163.85
mg
Iron
8.4
mg
Zinc
2.52
mg
Vitamin A
719.71
ug
Vitamin C
139.64
g
Folic acid
191.16
ug
Salt (Sodium)
695.03
mg
Sugars
23.86
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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