Guacamole roll
Allergens:
Ingredients for 5 portions
Calculate portions
Guacamole
180.0 g
Serrano ham
0.04 kg
Onion
0.15 kg
Brick pastry
2.0 ud
Avocado
0.2 kg
Spring onions
1.0 ud
Tomato
0.1 kg
Extra virgin olive oil
0.05 l
Table salt
1.0 g
Ground white pepper
0.5 g
Tabasco
0.1 ml
Elaboration
For the powdered ham:
- Cut thin layers of ham (without fat) and dry in the oven at a low temperature.
- Once completely dried, grind in a blender and crush until a fine powder is obtained.
- Store in a cool dry place.
For the guacamole:
- Once the guacamole is made, reserve in a piping bag with a curly tip and vacuum pack with the avocado pit, to avoid browning.
For the onion sauce:
- Fry the onion until soft, and once cooked, blend with some white stock or water.
- Mix with soft olive oil and strain.
For the pastry:
- Cut regular rectangles, grease with sunflower oil and roll up on a steel cylindrical mould.
- Fry them and remove from the mould.
ASSEMBLY
- Place some onion sauce in a tear shape on a slate plate.
- Stuff the pastry rolls with the guacamole and place one lying down and another standing up.
- Lastly, sprinkle with ham powder.
- Decorations may be modified.
Nutritional information (1 portion)
Energy
184.85
kcal
Carbohydrates
8.37
g
Proteins
4.39
g
Lipids
14.77
g
Fiber
1.25
g
Saturates
2.29
g
Monounsaturated fatty acids
9.92
g
Polyunsaturated fatty acids
1.5
g
Cholesterol
5.6
mg
Calcium
68.04
mg
Iron
1.26
mg
Zinc
11.82
mg
Vitamin A
0.0
ug
Vitamin C
14.99
g
Folic acid
20.96
ug
Salt (Sodium)
171.86
mg
Sugars
1.17
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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