Description
The production of Origgi e Colombo Nervetti Salad 250g begins with the selection of beef nervetti, which are then cooked in a solution of wine vinegar, animal gelatin, salt, flavor enhancer (monosodium glutamate), antioxidant (sodium erythorbate), and preservatives (sodium nitrite). Subsequently, the nervetti are mixed with sunflower seed oil, peppers, onions, and parsley. The product is gluten-free and dairy-free. Origgi e Colombo Nervetti Salad 250g has a soft texture and delicate flavor, with a slight note of acidity. The color is yellow-orange, with the presence of vegetables giving the product an appealing appearance and positively influencing its taste. Pairings: To accompany Origgi e Colombo Nervetti Salad 250g, I suggest a fish recipe: Baked Sea Bass Fillet with Potatoes and Olives. To prepare this dish, take a sea bass fillet, season it with oil, salt, pepper, and chopped parsley. Arrange the thinly sliced potatoes in a baking dish, add the olives, and season with oil, salt, and pepper. Place the sea bass fillet on the baking dish and bake in a preheated oven at 200°C for about 20 minutes. Serve the sea bass fillet with nervetti salad and a glass of fresh white wine. Other: Energy Fats average nutritional values per 100g 812 kJ 195 kcal 15 g Of which: Saturated fatty acids 1.7 g Carbohydrates 2.1 g Of which: Sugars 0.7 g 13 g 0.78 g Proteins Salt