4-5'
Cooking Time
3kg℮
per box
110g
Serving
18
Month at -18°C
Code C27
Rettangoli with salmon and dill-pink dough
Ingredients (pasta)
Durum wheat semolina, barn eggs, water, dehydrated tomato, red beetroot juice powder.
Ingredients (filling)
Ricotta, salmon 14%, mascarpone, smoked salmon 8%, breadcrumbs, sunflower oil, salt, dill, shallot, pepper.
Average nutritional values per 100 g
Energy kJ 909 – Energy kcal 216 – Fats g 6,0 of which saturated fats g 3,5 – Carbohydrates g 29,4 of which sugars g 2,7 – Fibres g 1,7 – Proteins g 10,2 – Salt g 0,60
Data Sheet
+/- 11.1g
For pieces
20
Portion yield after cooking
54
Percentage of filling
Tutorial
Rettangoli with salmon and dill-pink dough
