Page 83 - E-CookBook Healthy Future

Local food

Tuna pašticada with flour dumplings

The original instructions used salmon and creme fraiche.

In the original dish, the beef is used instead of tuna. Beef takes a
longer time of cooking and leaves a larger carbon footprint than tuna.
It takes a longer way of transport. The potatoes gnocchi also take a 1,57
longer time for cooking we replaced them by flour dumpling, which are
cooked only for a short time. Emissions
Ingredients for 4: Preparation (g per kg food)

For Tuna “Pašticada“ 1. Wash the tuna steaks, dry them and roll in flour on one Equivalent
800g tuna steak side. to 6,75 km
1 tbsp soup of flour 2. Fry the prepared steaks in 50ml of heated oil, first fry by car
100ml of olive oil the side with the flour of each steak. Once fried remove
4 garlic cloves them form the frying pan.
500ml tomato sauce 3. In the same frying pan , in which you have fried the
200ml of prosecco steaks, add the remaining oil, the crushed garlic, the
1 tbsp of sugar shredded tomatoes, the sliced olives, sugar, the finely
100g of onions chopped onions, the grated carrots, the grated celery,
100g of carrots the finely chopped prunes, rosemary, laurel leaf. Pour
6 prunes with the water and half of the wine and let simmer cove
4 cloves red on a light fire about 30 min.
400ml og red wine 4. After it is simmered mash it, put the tuna steaks and
Salt, pepper, rosemary, laurel add the remaining wine. Put the dumplings inside the
leaf sauce. If needeed add some salt and pepper and let it
100g of celery root cook for 15min.

For the flour dumplings: 1. Beat the eggs, add the flour, salt and oil and beat for 5
2 eggs more minutes.
2. Put the mass into the refrigerator for half an hour and
4 tsp of flour add it by a teaspoon into the sauce 15 minutes before
1 pinch of slat it is ready.
½ tsp of sunfloweroil

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