Gemistá
60 min

Allergens:
Ingredients for 5 portions
Calculate portions
Salad tomato
1.4 kg
Garlic, bulb
0.5 ud
Dados de cebolla
0.1 kg
Cubed carrot
0.1 kg
Courgette
0.1 kg
Corinto raisins
0.015 kg
Potatoes
0.1 kg
Frozen vegetables
0.25 kg
Vegetable stock
1.0 l
Intense olive oil
0.025 l
Ground white pepper
0.5 g
Fennel
10.0 g
Mint
5.0 g
Table salt
5.0 g
Potato wedges
2.5 ud
Table salt
0.25 g
Ground white pepper
0.125 g
Olive oil
0.013 l
Garlic, bulb
0.15 ud
Elaboration
Para los tomates rellenos:
- Lavar el tomate, cortar un círculo de la parte superior y afeitar la base. Con ayuda de una cuchara o sacabolas, vaciar el tomate y picar la carne de su interior.
- Para el relleno:
- Pochar la verdura; la cebolla, la zanahoria, calabacín, la pulpa del tomate y las pasas, poner a punto de sal.
- Cocer el arroz a la inglesa, escurrir y mezclar con las verduras.
- Condimentar el relleno con sal. pimienta blanca. hinojo y menta.
- Rellenar los tomates con la farsa.
- Hornear los tomates a 160 ºC durante 10 minutos/ 140 ºC durante 20 minutos.
Para la crema de verduras:
- Pochar la cebolla en juliana y la zanahoria, una vez pochada rehogar la patata cascada y mojar con fondo de verduras. Dejar cocinar.
- Anadir el guisante cocido al vapor y triturar.
- Poner a punto de sal y pimienta.
Para la guarnición:
- Elaborar las patatas gajo.
MONTAJE Y SERVICIO
- Salsear el plato con la crema de verduras caliente, colocar los tomates rellenos y guarnecer con las patatas gajo.
Nutritional information (1 portion)
Energy
604.89
kcal
Carbohydrates
72.04
g
Proteins
11.96
g
Lipids
27.76
g
Fiber
13.18
g
Saturates
6.88
g
Monounsaturated fatty acids
13.49
g
Polyunsaturated fatty acids
2.33
g
Cholesterol
0.09
mg
Calcium
205.4
mg
Iron
5.02
mg
Zinc
1.62
mg
Vitamin A
1072.2
ug
Vitamin C
129.7
g
Folic acid
201.34
ug
Salt (Sodium)
739.04
mg
Sugars
27.33
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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