Ajo-blanco with spider crab and mango gnocchi

120 min
Type of dish: Vegetables, Shellfish
Temperature: Cold
Seasonal period: All year
Allergens:
Crustacean
Crustacean
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Spiny spider crab 1.25 kg
Marcona almonds 0.625 kg
Extra virgin olive oil 0.125 l
Mineral water 0.625 l
Garlic, bulb 2.5 ud
Sherry "Jerez" vinegar 0.038 l
Table salt 1.25 g
Mango 0.625 kg
Txakoli 0.063 l
Kuzu 37.5 g
Sunflower oil 0.188 l
Prawns 0.125 kg
Oranges 0.063 kg
Star anise 6.25 g
Sliced bread 1.25 ud
See Recipe
Patissiere flour 0.694 kg
Water 0.417 l
Sourdough 0.139 kg
Sugar 0.028 kg
Flour enhancer 6.944 g
Yeast 27.778 g
Table salt 13.889 g
Sunflower oil 0.056 l
Skimmed powdered milk 17.361 g
Elaboration

 

 

Nutritional information (1 portion)
Energy
2340.25
kcal
Carbohydrates
164.31
g
Proteins
69.62
g
Lipids
149.1
g
Fiber 26.78 g
Saturates 16.53 g
Monounsaturated fatty acids 78.18 g
Polyunsaturated fatty acids 48.16 g
Cholesterol 134.37 mg
Calcium 460.42 mg
Iron 9.71 mg
Zinc 9.52 mg
Vitamin A 12.87 ug
Vitamin C 36.39 g
Folic acid 301.15 ug
Salt (Sodium) 1624.58 mg
Sugars 24.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.