Piperade
100 min

Type of dish:
Vegetables
Cuisine type:
Vegan cuisine
Additional culinary preparation:
Garnishes
Conservation technique:
Pasteurization
Ingredients for 5 portions
Calculate portions
Cebolla
0.563 kg
Pimiento verde
0.563 kg
Pimiento rojo
0.938 kg
Aceite de oliva suave
0.15 l
Sal
15.0 g
Tomato sauce
0.375 l
Elaboration
For this recipe, the following elaborations are needed:
- Julienne the onion and poach it.
- Fry the green peppers,cool it in water,peel and cut in thin strips.
- Roast the bell peppers in the oven at 180 ºC, let them cool covered, peel and cut in thin stripes.
- Add the poached onion and the green and red peppers.
- Cook until it is done but do not let them come apart.
- Bind the piperade with tomato sauce. Rectify the acidity and the salt.
- Place 300 g in each food tray.
- Chill (core temperature under 8 ºC in less than two hours).
PASTEURISATION
- Thermoseal the food trays and place the valve with Valvopack.
- Place it in the steam oven at 100% humidity and pasteurise it at 96 ºC for 60 minutes.
- Chill (core temperature under 8 ºC in less than two hours).
- Store it in the refrigerator between 0ºC and 4 ºC.
REGENERATION
- Regenerate it in the steam oven at 100 ºC humidity using the same food tray.
- Or in the microwave for 3 minutes at maximum power.
- Another way of regenerating consists of unpackaging the product and heating on a saucepan.
Nutritional information (1 portion)
Energy
216.78
kcal
Carbohydrates
21.42
g
Proteins
5.06
g
Lipids
11.13
g
Fiber
7.04
g
Saturates
1.49
g
Monounsaturated fatty acids
6.63
g
Polyunsaturated fatty acids
2.52
g
Cholesterol
0.05
mg
Calcium
220.59
mg
Iron
3.94
mg
Zinc
0.51
mg
Vitamin A
249.07
ug
Vitamin C
217.65
g
Folic acid
91.07
ug
Salt (Sodium)
1200.2
mg
Sugars
15.05
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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