THE GREEN MOUNTAIN Peppers strips with Strozzapreti pasta and peas
Recipe Weight: 441g per Portion
| THE GREEN MOUNTAIN Plant Based strips, 2 x 1.5 kg, IQF | 1.000 kg |
| BRESC Marinade for chicken | 0.040 kg |
| Rapeseed oil | 0.070 l |
| Creamy Coulis of grilled peppers | 0.800 l |
| HILCONA Strozzapreti, 5 kg, IQF | 1.500 kg |
| Peas "naturely" | 1.000 kg |
Preparation
Preparation:• Prepare all the ingredients
• Marinate the strips with the marinade
• Prepare the creamy coulis with the puree of the grilled peppers, according to the recipe
• Prepare the peas, according to the recipe
Method:
• Sear the marinated strips on all sides in the hot rapeseed oil, and keep them hot
• Reheat the pasta in a preheated combisteamer with 100% steam at 95°C for 3 minutes
• Heat the peas briefly or reheat them in the combisteamer
• Add the strips to the sauce and bring to the boil
• Plate all the ingredients
Suggestion:
• For small quantities, heat the pasta for 30 seconds in the pasta cooker
| Nutritional values | per portion |
|---|---|
| Energy | 2754 kJ |
| Energy | 658 kcal |
| Fat | 22 g |
| - of which saturates | 2.8 g |
| Carbohydrates | 68 g |
| - of which sugar | 11 g |
| Fibre | 13 g |
| Protein | 40 g |
| Salt | 4.8 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Soybeans | 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.