fait avec une panade
Ingrédients : Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Bœuf haché • Rigatonis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Poivron • Oignon jaune • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Persil • Ail • Mélange d’épices aux fines herbes italiennes (sulfites) (sel, oignon déshydraté, ail déshydraté, herbes, sucre, poudre d'oignon, poudre d'ail, huile de canola, dioxyde de silicium).
Allergens
Tags
Bœuf haché
250 g
Mélange d’épices aux fines herbes italiennes
5 g
Gousses d'ail
2 unit(s)
Rigatoni
170 g
Parmesan, râpé grossièrement
0.5 cup
Poivron
1 unit(s)
Oignon jaune
1 unit(s)
Tomates broyées à l'ail et aux oignons
1 unit(s)
Chapelure panko
0.33 cup
Persil
7 g
Lait
4 tbsp
Sel
0.33 tsp
Poivre
0.13 tsp
Huile
2 tbsp
- Before starting, preheat the oven to 450°F.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- To make panade, in a medium bowl, add panko and 1/4 cup (1/2 cup) milk. Stir to combine. Set aside to soak for 5-7 min.
- Peel, then grate half the onion. Cut remaining onion into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Core, then cut pepper into 1/2-inch slices.
- Meanwhile, heat a large non-stick pan over medium-high. When hot add 1 tbsp (2 tbsp) oil, sliced onions and peppers. Cook for 6-7 min, stirring occasionally, until softened.
- Add garlic and crushed tomatoes, then reduce heat to medium-low. Cook for 10-12 min, stirring occasionally, until thickened. Season with salt and pepper.
- Line a baking sheet with parchment paper.
- Meanwhile, to the panade, add beef, grated onions, half the parsley, Italian Herb Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper. Season with salt and pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10 - 12 min, until browned and cooked through.**
- Meanwhile, to the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cups) pasta water.
- Strain rigatoni, then return to the pot, off heat. Add 1 tbsp (2 tbsp) butter, then stir to combine.
- To the peperonata, add 1/4 cup (1/2 cup) reserved pasta water and meatballs. Cook for 1-2 min, stirring occasionally, until meatballs are coated. Season with salt and pepper.
- Divide rigatoni between bowls and top with meatballs and peperonata.
- Sprinkle Parmesan and remaining parsley over top.
1040
kcal
Calories
44
g
Fat
15
g
Saturated Fat
114
g
Carbohydrate
21
g
Sugar
10
g
Dietary Fiber
51
g
Protein
105
mg
Cholesterol
1490
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
400
mg
Calcium
8
mg
Iron
avec épinards et sauce maison
avec épinards et sauce maison
avec avocat et salade de chou