Spiral shaped Italian pasta with minced meat and Mornay sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Spirals
0.5 kg
Garlic, bulb
1.0 ud
Minced meat
0.25 kg
Natural mushrooms
0.125 kg
Sunflower oil
0.013 l
Table salt
3.75 g
Mornay sauce
1.0 l
Sterilised milk
1.0 l
Plain flour
0.03 kg
Margarine
0.03 kg
Grated cheese
0.05 kg
Pasteurised egg
0.025 kg
Table salt
0.006 g
Ground white pepper
0.001 g
Ground nutmeg
0.001 g
Elaboration
- Chop the garlic into brunoise.
- Fillet the mushrooms
- Chop the meat.
- Cook pasta English style.
- Make the Mornay sauce which is a derivative of béchamel:
- Make a bechámel sauce with a roux of 35 g per litre.
- Leave to cool, then add the grated cheese.
- Mix in the egg yolks well.
HOW TO SERVE
- Sauté the garlic, minced meat and mushrooms.
- Add the spirals, then add sauce and place on a baking tray.
- Finally, add the cheese and cook au gratin in the oven.
Nutritional information (1 portion)
Energy
763.81
kcal
Carbohydrates
89.26
g
Proteins
31.77
g
Lipids
30.03
g
Fiber
4.59
g
Saturates
11.67
g
Monounsaturated fatty acids
9.78
g
Polyunsaturated fatty acids
5.91
g
Cholesterol
123.66
mg
Calcium
412.53
mg
Iron
4.0
mg
Zinc
4.32
mg
Vitamin A
169.4
ug
Vitamin C
4.46
g
Folic acid
60.44
ug
Salt (Sodium)
647.36
mg
Sugars
10.08
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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