Breaded Roquefort with Arugula and Pears
Nutritional values
(Percentage of daily recommendation)
| Calorie | 791 cal. | (38 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 75.7 μg | (126 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 379 mg | (9 %) | ||
| Calcium | 556 mg | (56 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 29.2 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 250 grams Roquefort cheese
- 150 grams breadcrumbs (freshly grated)
- 2 Tbsps Sesame seeds
- 2 eggs
- 100 grams butter
- 2 Tbsps vegetable oil
- 1 firm-ripe Pear
- 75 grams dried Tomatoes
- 100 grams Arugula
- 4 Tbsps olive oil
- 2 Tbsps Sherry vinegar
- 3 Tbsps lemon juice
- salt
- peppers (from the mill)
Preparation steps
Cut roquefort into bite-size cubes. Roll into balls.
Mix the breadcrumbs with sesame seeds. Crack the egg into a deep plate and beat lightly. Dip the roquefort balls in the egg and then roll in the breadcrumb mixture. Repeat this breading process once more.
In a sauté pan, heat the butter. Add the breaded rouquefort balls and sauté until golden brown on all sides. Remove from the pan, drain briefly on paper towels, and keep warm.
Rinse the pears, cut into quarters, and remove the core. In a sauté pan, heat the oil, add the pears, sauté until golden, and keep warm.
Arrange the arugula, roquefort balls, and sautéed pears on plates.
Make a vinaigrette by combining the dried tomatoes, oil, vinegar, and lemon juice. Season with salt and pepper.
To serve, drizzle the vinaigrette over the salad with it. Serve while the roquefort balls are still warm.
Accompany with sour cream or olive oil if desired.
