5

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Pie farro salad

ingredienti

persone

2

Peperoni gialli

1 half

Pomodori ciliegini

2 unit

Zucchine

1 half

Aglio

1 wedge

Limoni

1 unit

Zenzero

1 teaspoon

Aceto balsamico

1 cup

Vino rosso, Merlot

1 glass

Zucchero di canna

4 spoons

Uova

2 unit

Capperi

1 spoon

Cipolle

2 unit

Aceto di mele

1 spoon

Aceto

2 spoons

Acqua

1 glass

Olio extravergine di oliva

to taste

Sale iodato

to taste

Farro

4.23 oz

starters da Italia

Pie farro salad

Pie farro salad

vegetariano con glutine con uova fonte di Vit C ricco in potassio ricco in fosforo con grassi buoni

pronta in

40 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Pie farro salad

Farro salad with mayonnaise with capers, onion and Sour candy and balsamic vinegar. Bring two aluminum molds

Foto preparazione Pie farro salad

step 1

Put to boil the water for farro. Meanwhile, wash the zucchini, tomatoes and yellow pepper.

Foto preparazione Pie farro salad

step 2

Halve the tomatoes and deprive them of the pulp. Cut a quarter of a yellow pepper and remove the seeds. Halve the zucchini and remove the white part. Cut everything into small cubes.

Foto preparazione Pie farro salad

step 3

Halve the garlic, finely cut and deprive him of the soul. In a pan pour oil and garlic over low heat for browning.

Foto preparazione Pie farro salad

step 4

Then pour the diced peppers and let simmer covered for 5min. Add the diced zucchini and let it go for another 5min. If necessary add half a glass of water.

Foto preparazione Pie farro salad

step 5

Finally add the diced tomatoes, salt and cook for further 5 min. Turn off and set aside.

Foto preparazione Pie farro salad

step 6

As soon as the water boils, add salt and pour the farro and cook for 15min. Drain and pass into ice water to stop its cooking. Joining him to the vegetables and season on a high heat for 5 min. Switch off.

Foto preparazione Pie farro salad

step 7

Meanwhile peel onions, eliminate the outermost layer and cut into slices. Prepare a mixture of 100ml of water, 1 tablespoon sugar, 1 tablespoon of apple cider vinegar.

Foto preparazione Pie farro salad

step 8

In a pan pour oil and onions, let go for 5min and then add the mixture, making cook for 15min to moderate flame. off and let it sit.

Foto preparazione Pie farro salad

step 9

In a pan pour balsamic vinegar, red wine and sugar. Allow to reduce until obtaining a concentrated semi-liquid required to form the candy.

Foto preparazione Pie farro salad

step 10

In a glass suitable for the blender, put 1 egg yolk 1 whole egg and capers salt the oil and the vinegar. Immerse the blender and start, until the mayonnaise with capers.

Foto preparazione Pie farro salad

step 11

In the pan with the vegetables and spelled, a flame off, grate a piece of ginger juice of a slice of lemon, a tablespoon of sweet and sour onions and stir. Take two molds and fill.

Foto preparazione Pie farro salad

step 12

On a plate, invert the mold and begin populating the plate with: mayonnaise and sour onions, grated lemon peel and caramel balsamic vinegar.

Foto preparazione Pie farro salad

step 13

To add a touch more blacks blueberries, pomegranate, drops of balsamic vinegar and a sprinkling of pepper.

fabbisogno giornaliero
(per persona)

Main +

Calories 655.1 kcal n.d.

Fat 11.45 g n.d.

Carbohydrates 103.51 g n.d.

Protein 22.12 g n.d.

Fibers 7.26 g n.d.

Water 544.63 g n.d.

Ashes 3.61 g n.d.

Sugars 44.82 g n.d.

Starch 35.1 g n.d.

Minerals +

Calcium 163.53 mg n.d.

Sodium 510.73 mg n.d.

Phosphorus 489.69 mg n.d.

Potassium 1132.91 mg n.d.

Iron 3.9 mg n.d.

Magnesium 149.8 mg n.d.

Zinc 3.53 mg n.d.

Copper 0.28 mg n.d.

Manganese 0.64 mg n.d.

Selenium 18.18 mcg n.d.

Fluorine 178.5 mcg n.d.

Vitamins +

A 86.4 mcg n.d.

B1 0.34 mg n.d.

B2 0.41 mg n.d.

B3 5.43 mg n.d.

B5 1.23 mg n.d.

B6 0.57 mg n.d.

B9 27.0 mcg n.d.

B12 0.48 mcg n.d.

C 102.02 mg n.d.

E 1.96 mg n.d.

B12 added 0.0 mcg n.d.

D 1.08 mcg n.d.

K 9.14 mcg n.d.

Total choline (Vit. J) 144.42 mg n.d.

Lipids +

Monounsaturated 5.93 g n.d.

Polyunsaturated 2.44 g n.d.

Saturated 2.72 g n.d.

Cholesterol 200.88 mg n.d.

unsaturated 8.36 g n.d.

Amino acids +

Phenylalanine 453.46 g n.d.

Isoleucine 4.08 g n.d.

Histidine 2.44 g n.d.

Leucine 667.31 g n.d.

Lysine 2.44 g n.d.

Methionine 2.04 g n.d.

Tyrosine 2.0 g n.d.

Threonine 270.97 g n.d.

Tryptophan 118.91 g n.d.

Valine 478.75 g n.d.

Other +

Ethyl alcohol 10.6 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio