Last modified on: October 19th 2010
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
10 min. | 30 min. | 35 min. | 1 hour 15 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,906 Kcal or 7,980 Kj | 22 gr | 116 gr | 151 gr |
95 % | 8 % | 11 % | 23 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
110 Kcal or 461 Kj | 1 gr | 7 gr | 9 gr |
6 % | <1 % | 1 % | 1 % |
Peeled and chopped tomatoes: You can check-out other recipes which use it, like for example: Polenta parmentier, Chicken "cantina", Enchiladas, Veal Marengo, Sunday night pasta, ... All | |
Tomato paste: You can check-out other recipes which use it, like for example: Green beans "Napoléon", Pissaladière with puff pastry, Couscous, Taos hotpot, Chorba, ... All | |
Olive oil: You can get more informations, or check-out other recipes which use it, for example: Salmon and leek fondue tart, Fish fillet with preserved lemons, Italian style gratin, Spinach and Comté Loaf, Beurre d'escargot, ... All | |
Shallot: You can get more informations, or check-out other recipes which use it, for example: Béarnaise sauce, Aperitif rolls, Chicken with rice and leeks, Roast beef "like they do it in Santa Fe", Rice with spring greens, ... All |
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