Whole wheat pancakes, breaded and filled with turnip tops and mozzarella cheese, fried and quick-frozen
How to prepare them:
turnip tops and mozzarella filling 40% (rehydrated whey, turnip tops 26% (10% of the total weight), mozzarella cheese 15% (6% of the total weight) (milk, salt, microbial rennet, enzymes, acidity regulator: citric acid), soft whole wheat flour 6,4%, wheat starch, extra virgin olive oil, iodized salt (salt, iodate of potassium), anchovy past (anchovy (fish), salt, sunflower oil), laurel, black pepper, garlic, chili), soft whole wheat flour 25%, rehydrated whey, water, sunflower oil, eggs, sunflower oil, salt, iodized salt (salt, iodate of potassium), yeast.
|Nutritional Declaration||x 100g
||% RI x 100g||x Pezzo (50g)||% RI x Pezzo|
|of which saturates||g||5,0||25%||2,5||13%|
|of which sugars||g||7,5||8%||4||4%|
RI= assunzioni di riferimento di un adulto medio (8400 kJ/2000 kcal)