Cappellini Pomodoro Basilico with white tomato sauce and pink peppercorns
Recipe Weight: 451g per Portion
| HILCONA Pasta Professional Cappelletti Pomodoro Basilico, 10 kg, IQF | 2.200 kg |
| Sun-dried tomatoes (not in oil) | 0.300 kg |
| Tap water | 0.600 l |
| Bechamel Sauce | 1.200 l |
| Full cream 35% | 0.200 l |
| Pink peppercorns in vinegar | 0.008 kg |
| Parsley, chopped | 0.005 kg |
Preparation
Preparation:• Prepare all the ingredients
• Soak the tomatoes in the water for a minimum of 2 hours
Method:
• Cook the tomatoes in the water and let simmer for 30 minutes. Then let the tomatoes sit in the cooking water for a further hour
• Puree the tomatoes and reduce the cooking water to 10%
• Add the cream to the tomato water and reduce it again by half
• Add the bechamel sauce and bring it to the boil
• At the same time, put the Cappelletti in a preheated combisteamer at 95°C and 100% steam for 6 minutes
• Carefully plate the pasta with the sauce and garnish with the pink peppercorns and the parsley
Suggestion:
• The cooked tomatoes can certainly be used as a flavor enhancer for sauces
| Nutritional values | per portion |
|---|---|
| Energy | 2734 kJ |
| Energy | 653 kcal |
| Fat | 23 g |
| - of which saturates | 12 g |
| Carbohydrates | 86 g |
| - of which sugar | 15 g |
| Fibre | 5.9 g |
| Protein | 22 g |
| Salt | 3.4 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.