120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: Italian cuisine
Seasonal period: All year
Traces of celery
Traces of celery
Traces of eggs
Traces of eggs
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Sal 2.5 g
High oleic oil 0.15 l
Cebolla 0.25 kg
Cerveza 0.25 l
White stock 0.15 l
Creamed corn 0.025 kg
Tallarines 0.15 kg
Margarina 0.05 kg
Perejil 1.25 g
Agua 0.15 l
Huesos 0.045 kg
Cebolla 0.015 kg
Zanahoria 0.008 kg
Green leek 0.075 ud
  • Prepare a white stock.
  • Cut the onion into julienne and the parsley into brunoise.
  • Soften the onion with the sautéed meat, add the white wine, the beer, and cover with white stock.
  • Let cook until the meat is tender and lastly add salt.
  • Boil the pasta and add butter and pepper, once drained.
  • Finish by sprinkling over some parsley.
Nutritional information (1 portion)
Fiber 2.79 g
Saturates 9.22 g
Monounsaturated fatty acids 31.82 g
Polyunsaturated fatty acids 7.75 g
Cholesterol 144.55 mg
Calcium 102.75 mg
Iron 6.07 mg
Zinc 8.47 mg
Vitamin A 118.66 ug
Vitamin C 15.61 g
Folic acid 51.34 ug
Salt (Sodium) 292.1 mg
Sugars 3.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.