Bolognese with Pitta Bread
17th November 2020
Fat: 32.44 g Protein: 4.30 g Carbohydrate: 4.25 g Kcal values: 326 Ratio: 3.80:1
Ingredients
- 34g Mushrooms, common, raw
- 21g Olive oil
- 7g Spring onions, bulbs and tops, raw
- 34g Tomatoes Chopped Napolina
- 9g Butter
- 7g Eggs, chicken, white, raw
- 4g Eggs, chicken, yolk, raw
- 7g Philadelphia Soft Cheese Full Fat
- 3g Couscous, plain, raw
- 3g Parmigiano Reggiano Grated Morrisons
Instructions
- You will also need 1/2 teaspoon GIA Tomato & Garlic paste, some dried herbs, 1/4 Knorr stock cube 40 mls of water, a little Seasoning and a pinch of Cream of Tartar.
- Reserve the Parmigiano.
- First, make the pitta bread:
- Mix the Philadelphia cheese with the egg yolk.
- Add cream of tatar to the egg white and beat till stiff.
- Fold the egg yolk mixture into the white.
- Place on a baking tray and cook for 15 minutes at 140c/fan 120c/Gas 1.
- Soak coucous in a little warm water.
- Chop the onions & mushrooms and fry in the butter for 3 mins.
- Add the chopped tomatoes, olive oil, GIA pastem the 1/4 Knorr stock cube, coucous and the 40mls water.
- Simmer for a few minutes.
- Serve with the pitta bread which can be cut to look like noodles.
- Sprinkle Parmigiano reggiano on the bolognese.
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