67. Tomato sauce with white wine
Ingredients::
Sterilized tomato paste: 350g, Basic bone broth (rec. No. 1): 600g, Concentrated broth (rec. No. 3): 200g, Butter: 100g, Sugar: 20g, Black pepper: 1g, White wine: 100g, Salt: 10g, Garlic: 3g
Instructions:
Tomato paste is diluted with bone or meat-bone broth and simmered until thickened, then concentrated broth is added. Brought to a boil and simmered for 10–15 mins until it reaches 1000g. Heating is stopped, and it is seasoned with butter, sugar, black pepper, white wine, and ground garlic. The prepared sauce is brought to a boil so that the butter separates from its surface. Served with meatballs, boiled chicken, pork chops, boiled tongue, boiled meat as a main dish.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Доматено пюре стерилизирано | 350.00 | 350.00 |
| Основен костен бульон (рец. № 1) | 600.00 | 600.00 |
| Концентриран бульон (рец. № 3) | 200.00 | 200.00 |
| Butter | 100.00 | 100.00 |
| Sugar | 20.00 | 20.00 |
| Black pepper | 1.00 | 1.00 |
| Бяло вино | 100.00 | 100.00 |
| Salt | 10.00 | 10.00 |
| Чесън | 3.00 | 3.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:16.9 , Fats:83.8, Carbohydrates:82.4, Energy value:4959 kcal
Chemical composition per serving (in grams): Proteins:16.9 , Fats:83.8, Carbohydrates:82.4, Energy value:4959 kcal