Quattro Stagioni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 758 cal. | (36 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 85.9 μg | (143 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 1,540 mg | (39 %) | ||
| Calcium | 519 mg | (52 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms leftover cooked potatoes
- salt
- freshly ground peppers
- 300 grams small Broccoli
- 2 onions
- 2 garlic cloves (pressed)
- 2 Tomatoes
- 1 red Bell pepper
- 100 grams button Mushroom
- 1 scoop Mozzarella
- 400 grams grated Gruyere
- 100 grams cooked ham
- 1 sm can Corn
- 4 Tbsps olive oil
- 1 kilogram mixed Ground meat
- 2 Tbsps mixed, chopped Fresh herbs (such as thyme, rosemary, sage, parsley)
- 500 grams diced Tomatoes (from a can)
- 3 Tbsps butter
Preparation steps
Blanch broccoli in boiling salted water for about 2 minutes, drain and immediately rinse with cold water then drain. Peel the onions and dice.
Trim the pepper, rinse, cut in half, remove seeds, remove white membranes and cut crosswise into strips. Rinse the tomatoes and trim the mushrooms. Cut the tomatoes, mushrooms and mozzarella into 0.5 cm (approximately 1/4 inch) thick slices.
Cut ham into strips. Drain corn.
Heat oil in a pan and cook the meat in batches until crumbly. Add the herbs, onions and pressed garlic, simmer 5 minutes, then add the diced tomato, season with salt and pepper and stir in about 1/3 of the grated cheese. Remove from heat.
In a second pan saute the mushrooms in 3 tablespoons butter and season with salt and pepper.
Slice the potatoes. Set approximately 10 potato slices aside, and place the rest in a single layer in a buttered, large baking dish, season with salt and pepper and sprinkle with half of the remaining cheese. Spoon the meat mixture evenly on top. Divide into 4 equal parts. Top 1/4 with broccoli and ham, 1/4 with corn and peppers, 1/4 with mushrooms and top the remaining 1/4 of with additional potatoes. Sprinkle the 3/4 with toppings with remaining cheese. Top the last 1/4 with tomatoes and mozzarella. Bake the casserole in an oven preheated to 200°C (approximately 375°F) for about 30 minutes. Remove from oven and serve.
