Veal stew with spelt and olives
Veal stew with spelt and olives
Description
Small spelt is a cereal. In this recipe it is cooked just crunchy to subtly accompany the veal stew.
Good to know : Spelt and petit épeautre belong to two different species!
In fact, small spelt is officially known as einkorn. Petit épeautre goes back to the roots of humanity: it is the oldest cereal grown and consumed by man, whereas grand épeautre is the result of cross-breeding with more modern wheats.
Packaging :
- 330 g : jar
Tasting advice :
- Remove the lid and reheat.
- Microwave: 3 minutes at 750W
- In a conventional oven: 12 minutes at 180°C (gas mark 6)
- In a saucepan: 4 minutes on a low heat
Serving suggestion :
At the last minute, sprinkle with grated Parmesan cheese to add an extra gourmet touch to your dish.
To enhance this dish : Domaine de Pellehaut - Harmonie de Gascogne rouge IGP Côtes de Gascogne or Chardonnay, head of the cuvée Tariquet
Ingredients
Sautéed veal 30%, water, precooked small spelt (gluten) 21%, onion, carrot, white wine, dried pork belly (pork belly, salt, pepper, enzymes, lactose), green olives 2% (citric acid), tomato purée, olive oil, garlic, natural flavour, modified starch, flavour (modified starch, guar gum, gluten), salt, thyme, pepper).
Veal and pork, Origin: France.
Nutritional values
| Average nutritional values | Per 100 g |
|---|---|
| Energy (kJ / kcal) | 445 / 106 |
| Total fat (g) | 3,9 |
| Saturated fat (g) | 1,2 |
| Carbohydrates (g) | 8,6 |
| sugars (g) | 1,3 |
| Proteins (g) | 8,4 |
| Salt (g) | 0,54 |