Fresh paste - Pumpkin Tortelli
Weight of one portion
345 g
Weight of one portion (g) +-10 %Allergens
1a, 3, 7
Materials
| Dýně Hokaido | 30 g |
| Dýňové pyré | 150 g |
| Dýňové semínko | 5 g |
| Klíčky ředkvičky | 1 g |
| Ocet jablečný | 5 ml |
| Sůl | 2 g |
| Sýr Feta | 10 g |
| Cukr krupice | 2 g |
| Tortellini s dýňovou náplní | 140 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 2020 kJ | 14,98 g | 67,06 g | 19,90 g |
Description
Dissolve the pumpkin puree, add the apple cider vinegar, sugar and salt, and add water as needed. Then blend until smooth. Grease the casserole dish, put in the pumpkin cubes, bake until golden brown at 200 C, baking programme. Keep warm. Cook the pasta for 4 or 6 minutes in boiling salted water. Serve 150 ml puree in a bowl, place 8 pieces of tortellini on top, add feta cheese, sprinkle micro herbs and pumpkin seeds on top.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof