Page 119 - E-CookBook Healthy Future

Study trip to Rome

Gratinated shrimps in shellfish shells

We used vegetables, wine and olive oil from local producers.

The shrimps and fish used were caught in the channel of Zadar. We
cut the vegetables and fish into small cubes to reduce the cooking 0,86
time. Therefore, the thermal treatment was also very short, and this
contributed to the reduction of the emission of Co2. Emissions
(g per kg food)
Ingredients for 4: Preparation
Equivalent
Fish soup: 1. Peel the garlic and boil it together with the fish cubes, to 3,70 km
100g of white fish cut into cubes wine, olive oil, salt and pepper in water for 10 minutes. by car
2 gloves of gralic Strain and use the soup for the velouté sauce.
0,5dl white wine
0,5dl olive oil
some salt and pepper
0,5l water

. Velouté: 1. Sauté the the shrimps in butter for a short time, when
2dl fish soup they soften, remove them from the pan and sauté the diced
vegetables.
30g butter 2. Put the shrimps and vegetables into the velouté sauce.
30g of wheat-flour Squeeze it a little and put it into the shells.
salt 3. Top the filling with the grated grana padano and put the
. Filling: filled shells onto a baking pan.
200g peled shrimps 4. Bake everything for a few minutes on 200 ̊C.
30g grana padano How did we reduce the production of Co2 gases?
50g fresh pepppers We reduced it ba using vegetables, wine and olive oil from
50g zucchini local producers. The shrimps and fish used were caught in
salt, pepper the channel of Zadar. We cut the vegetables and fish into
30g butter small cubes to reduce the cooking time. Therfore the ther-
some shells of any kind of mal treatment was also very short and this contributed to the
shellfish reduction of the emission of Co2.

HEALTHY FOOD CHOICES FOR A SUSTAINABLE FUTURE – HEALTHY FUTURE HEALTHY FOOD CHOICES FOR A SUSTAINABLE FUTURE – HEALTHY FUTURE
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