Recipe Details
| Title | A-Chorizo carbonara with catalan market salad |
|
| Author | Jamie Oliver | |
| Portions | 4 | |
| Created | 16th February 2015 06:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 250.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Pine nuts | 25 Gram | |
| Clementine | 200 Gram | |
| Spinach, raw | 100 Gram | |
| Mint, fresh | 4 Unit | |
| Cheese, Mozzarella, balls | 45 Gram |  |
| Vinegar | 2 Tablespoon | |
| Honey | 1 Teaspoon | |
| Pasta, macaroni, whole-wheat, dry | 320 Gram |  |
| Chorizo | 70 Gram | |
| Rosemary, fresh | 2 Gram | |
| Garlic | 4 Clove | |
| Egg, chicken, free range, whole, raw | 1 Large |  |
| Yoghurt, plain, pouring | 2 Tablespoon Heaped | |
| Oil, olive | 2 Tablespoon | |
| Pepper, hot chilli, red, raw | 1 Medium | |
| Lemon, juice | 23 Millilitre |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 537 |  |
| Protein | 44.21% | |
| Other Carbohydrate | 36.38% | |
| Sugar | 7.94% | |
| Fat Saturated | 26.87% | |
| Fat Unsaturated | 27.48% | |
| Fiber | 32.97% | |
| Sodium | 8.25% | |
| Salt | 8.61% | |
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Recipe Method
1. Toast the pine nuts in the frying pan for a few minutes, tossing often " Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions " Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl " Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves " Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat.