Porcini Carpaccio
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
234
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 58.6 μg | (98 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Pine nuts
- 4 Tomatoes
- 2 Tbsps scallions
- 4 Tbsps white balsamic vinegar
- 4 Tbsps grapeseed oil
- salt
- freshly ground peppers
- 2 handfuls Lettuce (such as arugula, chard leaves, Romana)
- 500 grams small Porcini mushroom
- 40 grams freshly grated Parmesan (for garnish)
Preparation steps
1.
Toast pine nuts in a hot dry skillet until aroma forms. Remove from pan and let cool. Blanch tomatoes, drain, peel, cut into quarters, remove core and dice finely. Mix pine nuts in a bowl with chives, tomatoes, vinegar and oil and season with salt and pepper.
2.
Rinse lettuce, shake dry and tear into small pieces.
3.
Trim mushrooms and cut into thin slices. Arrange mushrooms in a fan-like design on plates. Place lettuce leaves on the middle of each plate. Spread tomato mixture over everything and serve garnished with Parmesan.
