Ameztoi’s Crispy Boletus Edulis, made with a very thin brick pasta stuffed with a smooth batter of boletus edulis. The boletus edulis is slow cooked at our kitchen following the traditional recipe with oil, onion and cream. The crispy boletus is cooked using the traditional recipe to achieve the best contrast between the delicate filling and the crispy brick pasta coating.
| Nutritional information | |
|---|---|
| Energetic value | 866 kJ/ 207 kcal |
| Calories fats | 9,3 gr |
| Saturated fats | 3,6 gr |
| Carbohydrates | 26,7 gr |
| Sugars | 3 gr |
| Proteins | 4 gr |
| Salt | 1,5 gr |
Pasteurised whole cow MILK (49%), brick pasta (17%) (corn flour, water, salt, sunflower oil, ascorbic acid and calcium propionate preservatives, citric acid acidulant, soy lecithin emulsifier (GLUTEN),WHEAT flour and WHEAT starch, mushroom (Boletus edulis) (8%), olive oil, shallot, butter (MILK derivative), pasteurised cream (cream (MILK) and carrageenan stabiliser), salt and metilcellulose gelifier.
CONTAINS GLUTEN, SOY, MILK AND MILK DERIVATIVES
May contain shell fish, egg, fish, nuts, celery, sulphites and molluscs.
FRYER: Remove the product from the package and dip in plenty of oil at 180ºC for 2 minutes and 30 seconds, without overloading the fryer/pan. Let it sit for 90 seconds for the heat to set in.
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