Agnolotti Tartufo & Espuma Pumpkin
Recipe Weight: 200g per Portion
| HILCONA Pasta Fina Agnolotti Truffle, frozen, 2 x 2 kg, IQF | 1.500 kg |
| Espuma Pumpkin (warm application) | 0.500 l |
Preparation
Preparation:• Prepare all the ingredients.
• Prepare the espuma according to the recipe
Method:
• Put the pasta in a combisteamer at 100°C for 4 minutes and 100% steam
• Dress the pasta with the espuma
| Nutritional values | per portion |
|---|---|
| Energy | 1654 kJ |
| Energy | 395 kcal |
| Fat | 18 g |
| - of which saturates | 9.7 g |
| Carbohydrates | 43 g |
| - of which sugar | 3.9 g |
| Fibre | 2.4 g |
| Protein | 14 g |
| Salt | 2.1 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.