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A per sonal appr oach t o sust ainabl e diet s
«To r t el l i di zucca ma nt o va ni»
Student: Gloria Passuello Module: Sustainable food systems and diets - EU Eramus+ project
Tabl e o f co nt ent s
1. Recipe and preparation steps
2. Ingredients origin and characteristics
3. Sustainability and health aspects
4. Improved dish and considerations
5. Lesson learned and bibliography
I ngr edient s (5 peo pl e) : tortelli dough: 5 eggs, 500g flour, 1 spoon oil filling: 1,5 kg pumpkin, 200g mustard, 200g amaretti, 1 egg, parmigiano, salt, nutmeg topping: melted butter and parmigiano
Fi l l ing : cook the pumpkin in the oven until soft mix together with mustard, amaretti, egg, nutmeg, salt and grated parmigiano
Dough : mix together flour, eggs and oil knead the dough fast with the hands until the texture is smooth and elastic
Assembl ing : roll out the dough until you get a very thin layer of pasta organize little pieces of filling on the pasta layer close the dough to form the tortelli shape and cut with knife
Finish : cook in boiling water until they come to the surface
Sust ainabi l i t y a nd hea l t h a spect s
Leftovers and waste material - pumpkin skin (700g) - dough (can be re-used) - flour and amaretti plastic packaging - eggs carton
Nutritional Values (for 100g)
Energy 445 kcal
Fat 12,2
Carbohydrates - Sugar
73,3 29
Protein 14,5
Salt 0,48
[VALORE]g
[VALORE]g
protein rat io
vegetable animal
𝟕𝟕𝟕𝟕.𝟓𝟓𝟓𝟓𝟓𝟓.𝟏𝟏 = 𝟏𝟏.𝟓𝟓%
Pot ent ial impr ovement s t owar ds enha nced sust a ina bil it y
I ng r edient s (5 peo pl e) :
• tortelli dough: same • filling: 500 g spinach, 250 g ricotta cheese • topping: tomato sauce, onions, mix of herbs, extra virgin olive oil, salt
Consider at ions r egar ding impr oved dish :
Seasonality no pumpkin
Adherence Mediterranean guidelines but ter and parmigiano cheese replaced with olive oil and ricot ta cheese No amaret t i and mustard less sugar content in the recipe Local/Regional food rate by eliminat ing mustard and amaret t i all ingredients could be sourced locally (considering other channels e.g. farmer markets, GAS…)
Lesson l ea r ned
Legislation is lagging behind when it comes to convey all information regarding ingredients’ origin on the package (e. g. in some products just the location of the processing factory is mentioned)
When opting for less processed ingredients more purchase channels are
available (source local/regional)
By susbstituiting few ingredients the nutritional value of the recipe can improve greatly
BIBLIOGRAPHY Colucci, C. (2011). Ricettario mantoan. Verona, Italy: Edizioni del Baldo. Chessa, E. (2010). Calcolare l’etichetta nutrizionale. Retrieved from: http://www.dietabit.it/alimentazione/etichetta-nutrizionale/calcolo/ Sarchio (2017). Sale marino integrale. Retrieved from: http://www.sarchio.com/prodottibio/sale-marino-integrale De Sanctis, D. (2015). Tortelli e zucca: un amore nato nel Rinascimento. Retrieved from: http://www.agrodolce.it/2015/09/09/tortelli-di-zucca-storia-e-origini/