/ 2.5 kg
First course with layered pastry sheet filled with leeks, ribs and béchamel.
|Cooking||The product must be stored at a temperature below or equal to - 18°C. In its original packaging and if under the recommended conditions the product is to be consumed preferably within 730 days. If thawed, the product should be consumed within 24 hours. Preparation method: place the product still frozen in a baking pan, brush the surface with oil, and place in a ventilated oven at 130°C for about 50 minutes. In the last 5-10 minutes raise the temperature by 10° to gratin.|
|Ingredients||Béchamel 41% (fresh pasteurized MILK 82%, sunflower seed oil, flour soft wheat flour, butter, salt), chard costs 25%, leek garlic 8%, egg pasta 10% (hard wheat semolina, soft wheat flour, eggs 30%, water), onion, mozzarella cheese (MILK, salt, rennet, citric acid), edamer cheese (MILK, ferments, salt, rennet), Grana Padano cheese [MILK, salt, rennet, lysozyme (Egg protein)], BUTTER, preparation for broth [aromatic preparations, natural flavouring substances. Support: iodised salt (9-16mg/kg expressed as iodine). Vegetable fats (Sunflower). Rice starch. Vegetable fibres (Bamboo)], salt, garlic.|