Artichokes Marinara
90 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen chopped artichoke
1.0 kg
Bulk mussels, frozen
0.25 kg
Intense olive oil
0.02 l
Garlic, bulb
1.0 ud
Parsley
2.5 g
Sweet paprika
0.5 g
White wine
0.05 l
Plain flour
0.04 kg
Powdered fish stock
0.005 kg
Water
1.0 l
Tomato sauce
0.125 l
Table salt
10.0 g
Onion
0.042 kg
Garlic, bulb
0.067 ud
Green pepper
0.025 kg
Diced tomato
0.167 kg
Sunflower oil
0.004 l
Table salt
0.058 g
Sugar
0.0 kg
Elaboration
For this recipe, the following elaborations are needed
- Tomato sauce
- Make a fumet using the fish flavour enhancer. Cortar la verdura en brunoise (ajo, cebolla y puerro).
- Brunoise the vegetables (garlic, onion and leek).
- Cut the parsley finely.
- Go over the mussels and eliminate all the possible breads they could have.
- Steam or cook the artichoke English style if they are frozen ( boil them in a white stock in case they are natural) and refresh.
- Poach the garlic, the onion and the leek in intense olive oil, following this order. Do not colour them.
- Add and cook the sweet paprika avoiding it burns. Add the white wine and let reduce.
- Bind it with 40 g flour per litre.
- Dip with the fumet, add the tomato sauce and let it boil.
- Add the parsley and rectify the salt..
- Place 150 g artichokes in each tray, cover them with 140 g sauce and place 6 mussels without shell on top.
- Chill (core temperature under 8 ºC in less than two hours).
PASTEURISATION
- Thermoseal the food trays, place the valve with Valvopack.
- Put them in the oven at 100% humidity and pasteurise at 96 ºC for 60 minutes.
- Chill (core temperature under 8 ºC in less than two hours).
- Store in the refrigerator between 0 ºC and 4 ºC.
REGENERATION
- In the same food tray, regenerate the product in a steam oven at 100% humidity.
- Or in the microwave for 3 minutes at maximum power.
- Another way of regenerating consists of taking the product out of its package and heating it in a saucepan.
Portion 350g approximately
QUANTITIES: Artichoke (36%)
Nutritional information (1 portion)
Energy
213.26
kcal
Carbohydrates
16.96
g
Proteins
14.1
g
Lipids
6.51
g
Fiber
12.55
g
Saturates
1.06
g
Monounsaturated fatty acids
3.23
g
Polyunsaturated fatty acids
1.35
g
Cholesterol
50.02
mg
Calcium
177.8
mg
Iron
5.17
mg
Zinc
3.73
mg
Vitamin A
24.91
ug
Vitamin C
19.59
g
Folic acid
47.96
ug
Salt (Sodium)
986.93
mg
Sugars
1.74
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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