Arugula with Proscuitto and Fried Bocconcini
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 134 μg | (223 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 405 mg | (10 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 200 grams Arugula
- clarified butter (for frying)
- 12 scoops Bocconcini
- Pastry flour (for dredging)
- 2 eggs (beaten)
- breadcrumbs (for breading)
- 100 grams Prosciutto (thinly sliced)
- For the dressing
- 4 Tbsps olive oil
- 1 tsp Walnut oil
- 3 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 tsp chopped Fresh herbs (such as basil, thyme)
Preparation steps
1.
For the salad, pick over the arugula, rinse, drain well and place on 4 plates. Heat butter in a small saucepan.
2.
Meanwhile, drain the bocconcini, dredge in flour, dip in beaten eggs and coat in breadcrumbs.
3.
For the dressing, mix all ingredients together, season to taste and drizzle over the salad.
4.
Fry the bocconcini for about 3 minutes until golden brown, drain briefly on paper towels and place on the salad.
5.
Add prosciutto to the hot pan and cook until crisp. Add prosciutto to the salad and serve.
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