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Los fideos de trigo sarraceno son una muy buena alternativa a los fideos de harina de trigo.
Los fideos son fáciles de digerir. Un ingrediente tradicional en la cocina japonesa e italiana.
Hervir el agua, añadir una pizca de sal, añadir la pasta y cocinar durante 3-5 minutos. La pasta no se cocina demasiado.
Platos japoneses: los fideos se conocen como "soba" en japonés (soba de alforfón en Polonia), cálido "kake soba" > sopa (caldo con caldo de algas kombu); Espaguetis a la boloñesa (fideos tibios cubiertos con varios aditivos, como queso de tofu frito - kitsune soba, algas - wakame soba); Los fideos fríos (zaru soba) se suelen comer en verano, los INGREDIENTES
de este plato son también algas y salsa tsuyu (caldo de algas kombu, salsa de soja, mirin).
Platos italianos: En italiano, la pasta de trigo sarraceno es " Pasta di Grano Saraceno". La pasta se conoce como tagliatelle (pizzoccheri). Servido con patatas troceadas, verduras (col rizada, remolacha) y queso.
Harina de trigo sarraceno, agua
Valor energético: 348 kcal
Grasas: 3,0 g
Hidratos de carbono: 66,1 g
Proteínas: 14,4 g p>
Fibra: 3,0 g
El producto puede contener alérgenos como gluten, cacahuetes y otros frutos secos, sésamo, soja.
400 g
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