Ham and mushroom pintxo (fingerfood)
Allergens:
Ingredients for 5 portions
Calculate portions
Loaf bread
0.3 ud
Natural mushrooms
0.1 kg
Garlic, bulb
1.0 ud
Iberico ham
0.05 kg
Salad tomato
0.075 kg
Fried brunoised garlic
0.125 l
Garlic, bulb
5.0 ud
Olive oil
0.075 l
Table salt
1.0 g
Elaboration
- Slice and toast the bread.
- Sauté the tops of the mushrooms with the garlic (cut into brunoise).
PLATING
- Spread the alioli on the toast and place the mushrooms on top.
- Sprinkle some chopped ham over the mushrooms.
- Sauté the garlic cut into brunoise, the chili and the tomato diced.
- Add to the toast.
- Decorate with fresh chives or sprouts.
Nutritional information (1 portion)
Energy
432.99
kcal
Carbohydrates
2.08
g
Proteins
3.98
g
Lipids
45.32
g
Fiber
0.55
g
Saturates
7.3
g
Monounsaturated fatty acids
32.24
g
Polyunsaturated fatty acids
4.36
g
Cholesterol
5.72
mg
Calcium
9.57
mg
Iron
0.59
mg
Zinc
0.37
mg
Vitamin A
95.14
ug
Vitamin C
3.97
g
Folic acid
7.66
ug
Salt (Sodium)
206.38
mg
Sugars
0.73
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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