Accompagnement
Salade verte et vinaigrette passe-partout ( p.49)
1. Ouvrir les ciabattas en deux. Garnir chaque pain de moutarde au goût. 2. Répartir l'agneau sur les 8 talons de pain. Poivrer généreusement. Ajouter une tranche de pomme sur l'agneau et le fromage, pour prévenir le brunissement. 3. Refermer avec le chapeau du pain. Emballer individuellement dans une pellicule de plastique et conserver au frais jusqu'au repas. Prévoir 2 mini ciabattas par personne.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 958 | ||
Calories from Fat: 775 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.1g | 115 % | |
Saturated Fat 39.8g | 199 % | |
Monounsaturated Fat 34.5g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 116.6mg | 36 % | |
Sodium 469.1mg | 16 % | |
Potassium 170.7mg | 4 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 26.7g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 958
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