Pimientos rellenos de vegetales con salsa aurora
Allergens:
Ingredients for 5 portions
Calculate portions
Piquillo peppers
15.0 ud
Onion
0.1 kg
Carrots
0.025 kg
Green pepper
0.05 kg
Courgette
0.1 kg
Tomato
0.1 kg
Table salt
5.0 g
Ground white pepper
1.25 g
Tomato sauce
0.075 l
Sterilised milk
0.5 l
Margarine
0.035 kg
Plain flour
0.035 kg
Ground white pepper
0.1 g
Ground nutmeg
0.1 g
Table salt
2.5 g
Elaboration
For the vegetables
- Cut the courgette lengthways, scoop its flesh and chop it.
- Brunoise the vegetables: onion, carrot and green pepper and the tomato that was previously blanched and diced.
- Fry all the vegetables lightly over a low heat following this order: onion, carrot, green pepper, the flesh from the courgette and finally the tomato.
- Increase the heat so that the water evaporates.
- Add a tablespoon of dusting flour and let it cook for five more minutes.
- Season with salt and pepper.
- Steam the courgette for 7 minutes and season with salt once it is cooked.
Make the béchamel sauce.
Make the tomato sauce.
SET UP
- Stuff the courgettes with the vegetables and place them on a baking dish.
- Cover them with the béchamel sauce and sprinkle with grated cheese.
- Bake at 180 ºC until they are golden.
- To plate, place the grated courgette on one side of the plate and pour a tablespoon of warm tomato sauce on the other side.
Nutritional information (1 portion)
Energy
184.36
kcal
Carbohydrates
17.24
g
Proteins
5.99
g
Lipids
10.43
g
Fiber
2.34
g
Saturates
3.7
g
Monounsaturated fatty acids
2.62
g
Polyunsaturated fatty acids
3.11
g
Cholesterol
22.05
mg
Calcium
178.1
mg
Iron
1.08
mg
Zinc
0.43
mg
Vitamin A
151.2
ug
Vitamin C
27.1
g
Folic acid
33.38
ug
Salt (Sodium)
751.17
mg
Sugars
9.57
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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