| Nutritional values | For 100 g of product |
|---|---|
| Energy | 576 kj 138 kcal |
| Fats | 9 g |
| saturated fatty acids | 1,4 g |
| Carbohydrates | 3 g |
| sugar | 1,5 g |
| Fiber | 2,1 g |
| Protein | 10 g |
| Salt | 0,3 g |
| GDA Values |
|---|
 |
Seafood sauce 350 gr IQF deep-freezing
with 6 fish species
I.Q.F. deep-freezing
Pasta
Pour the desired amount of product still frozen in a non-stick pan, preferably with a tablespoon of olive oil. Heat over moderate heat, stirring occasionally until boiling. Pour the pasta and spadella for a few minutes.
Risotto
Start cooking the rice with vegetable stock. When half cooked, add the sauce to the fish, even if still frozen. Continue cooking and at the end add a knob of butter and a sprinkling of parsley.
Cuttlefish 21% (sepia and / or Atlantic cuttlefish and / or cuttlefish indopacifica), tufts and rings of squid 21% (Atlantic squid and / or pacific squid and / or Indian squid and / or indopacific squid and / or eastern squid), small tomatoes 12%, shrimp 8% (Indian shrimp and / or indopacific shrimp) tomato, mussels 6% (Atlantic mussel and / or Chilean mussel) fillet of redfish 5% (scorpionfish and / or Atlantic redfish) extra virgin olive oil, clams 5% (clam of the Pacific and / or Chilean clam), sunflower oil, onion, white wine, garlic, anchovy paste (anchovy, salt), potato starch, salt, parsley, basil, pepper, chilli
In any denominations indicated in bold type are the ingredients that cause allergies or intolerances, as per “Allegato II – Reg. (UE) N.1169 / 2011”
