Artichokes Italian style with a poached egg
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen chopped artichoke
1.25 kg
Onion
0.05 kg
Natural mushrooms
0.15 kg
Concassé tomato
5.0 ud
White wine
0.05 l
Ground white pepper
0.001 g
Table salt
2.5 g
Serrano ham
0.05 kg
Grated cheese
0.05 kg
Parsley
5.0 g
Serrano ham
0.1 kg
Eggs
5.0 ud
Tomato
0.3 kg
Olive oil
0.013 l
Table salt
3.75 g
Sugar
0.003 kg
Creamed corn
0.04 kg
Margarine
0.04 kg
Table salt
0.006 g
Vegetable stock
1.0 l
Elaboration
- Pre-cook the artichokes in a white stock, with an English style or steam if they are frozen. Then boil the artichokes.
- Side dish:
- Brunoise the onion and cook until soft.
- Cut the mushroom into quarters, add and let cook.
- Finally add the tomato concassé.
- Salt to taste.
- For the dressing:
- Prepare a velouté sauce with a white roux and stock to which add reduced white wine, salt, white pepper and brunoised parsley.
- For the crispy ham:
- Cut the ham slices into half and place in the oven at 100 ºC, with weight on top, add baking paper between layers.
- Leave until crisp.
- Cook the poached egg at 65 ºC for about 22 minutes.
SERVING
- Put the artichoke in the gastronorm, over the garnish and the sauce.
- Add the diced ham, the poached egg and sprinkle the grated cheese.
- Before serving grill the cheese, add the chopped parsley and the crunchy ham.
Nutritional information (1 portion)
Energy
512.44
kcal
Carbohydrates
29.62
g
Proteins
34.04
g
Lipids
24.18
g
Fiber
19.35
g
Saturates
7.44
g
Monounsaturated fatty acids
8.48
g
Polyunsaturated fatty acids
5.08
g
Cholesterol
269.89
mg
Calcium
338.77
mg
Iron
5.05
mg
Zinc
2.46
mg
Vitamin A
535.63
ug
Vitamin C
41.81
g
Folic acid
172.81
ug
Salt (Sodium)
1239.82
mg
Sugars
13.53
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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