Volantino

DISCOVERING RED MEATS THE RECIPE Slices of beef sirloin or topside Red bell pepper Yellow bell pepper Courgette Champignon mushrooms Clove of garlic Juice of 1/2 lemon Tablespoons of extra virgin olive oil Salt Pepper Chives Asparagus Onion Tablespoons of Extra Virgin Olive oil Dill a.n. Salt a.n. Pepper a.n. 400 g 1 1 1 8 1 2 a.n.* 8-10 1/2 2 a.n. a.n.* a.n. BEEF DUMPLINGS WITH VEGETABLES ON ASPARAGUS SAUCE INGREDIENTS FOR 4 PEOPLE FOR THE ASPARAGUS SAUCE 40 MINUTES FOR PREPARATION + 5/7 MINUTES FOR COOKING THE DUMPLINGS HOW TO MAKE THE ASPARAGUS SAUCE 1 | Wash the asparagus properly and separate the harder end part (do not throw it away, you can use it to obtain an excellent broth for a risotto) and the tips (which you will keep aside); 2 | Chop the onion and stew it in a small saucepan with a glass of water; 3 | Cut the asparagus into rings and, when the onion is soft, pour them into the small saucepan adding water if necessary. Cook the asparagus covered for about 8-10 minutes, then let cool; * SALT A.N.: Salt is already naturally found in food, we recommend that you reduce the salt added to prepare or season your dishes as much as possible. The maximum daily salt intake, to prevent the onset of diseases, should be 5g for adults (attention: 1 teaspoon = ~5g of fine salt or ~7g of coarse salt). Train yourself to find alternatives to reduce salt in the kitchen, you will notice that you will easily get used to the taste. Furthermore, remember to read the labels to avoid overly salty food. My flavour goes very well with the taste and fragrance of my friends Sparragus , General Champ and Lee-Mon . Are you curious? Try this recipe! Nutritional table per portion Energy(kcal) Protein (g) Lipids (g) of which Saturated fatty acids(g) Carbohydrates(g) of which Sugars(g) Total fibres(g) 274 27.7 12.1 2.46 11.7 11.7 5.6