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Pâtes al ragu d'anatra
29 reviewsLes pâtes, on ne s'en lassera jamais ; les voilà accompagnées d'une délicieuse sauce au confit de canard !
Ingredients
Utensils
Cookeo, Stovetop, Pot (small), Colander
recipe
Step 1
Faites cuire les pâtes dans une casserole d'eau bouillante selon les instructions du paquet. Égouttez et réservez en fin de cuisson.
Step 2
Émincez les échalotes et détaillez les cuisses de confit de canard en retirant le gras. Ajoutez-les dans le Cookeo. Lancez la cuisson en mode dorer pendant 5 minutes.
Step 3
Ajoutez les tomates pelées et le vin rouge, salez, poivrez. Lancez la cuisson sous pression pendant 5 minutes.
Step 4
Versez les pâtes dans la sauce. Lancez la cuisson en mode dorer pendant 2 minutes.
Step 5
Servez (Optionnel : ajoutez du parmesan ou des herbes fraîches). C'est prêt !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 643 cal. |
| Fat | 21 g |
| Carbohydrates | 70 g |
| Protein | 38 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pâtes al ragu d'anatra" contains 643 Energy, 21 g of Fat, 70 g of Carbohydrates, 38 g of Protein, 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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