Fresh pasta - Cuttlefish linguine with pancetta and cherry tomatoes
Weight of one portion
360 g
Weight of one portion (g) +-10 %Allergens
1a, 3, 7, 9, 14
Materials
| Basil | 1 g |
| Vegetable broth | 0,5 g |
| Garlic | 5 g |
| Olive oil | 10 ml |
| Black olive | 30 g |
| Smoked pancetta | 30 g |
| Chilli peppers | 0,2 g |
| Ground black pepper | 0,2 g |
| Salt | 1 g |
| Cherry tomatoes | 50 g |
| Gran Moravia cheese | 20 g |
| Linguine sepia pasta | 160 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 3161 kJ | 32,46 g | 87,09 g | 28,77 g |
Description
Cook the pasta in boiling water for 4 to 6 minutes. Cut the pancetta into small pieces. Cut the cherry tomatoes lengthwise and chop the garlic into small pieces. Heat the olive oil in a pan, add the pancetta, garlic, and chili peppers, and sauté until lightly browned. Pour in the vegetable stock, season with salt and pepper, simmer for a while and finally add the tomatoes and olives. Add the pasta to the pan with the prepared mixture and toss lightly. Serve with grated Parmesan cheese and garnish with fresh basil.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof