Sapori Antichi Orogel: due ciotole di zuppa rustica con pancetta e spinaci, come una volta.

Old-Fashioned Casserole with Tuscan Kale

An original and savoury mix with Tuscan Kale, potatoes, savoy cabbage and onions.

Tuscan kale 30%, potatoes, savoy cabbage, onions.

	For 100 g	Per serving ()
Energy	152 kJ / 36 kcal
Fat	0.5 g
of which saturates	0 g
Carbohydrates	5,2 g
of which sugars	0,90 g
Protein	2,3 g
Salt	0,03 g
Fibre	3 g

Energy
For 100 g	152 kJ / 36 kcal
Per serving ()
Fat
For 100 g	0.5 g
Per serving ()
of which saturates
For 100 g	0 g
Per serving ()
Carbohydrates
For 100 g	5,2 g
Per serving ()
of which sugars
For 100 g	0,90 g
Per serving ()
Protein
For 100 g	2,3 g
Per serving ()
Salt
For 100 g	0,03 g
Per serving ()
Fibre
For 100 g	3 g
Per serving ()

Directions

Cooking pan 11 min

Pour the product in a non-stick pan with a drizzle of extra-virgin olive il and 250 ml water without thawing. Cook over medium heat for 11 minutes keeping the lid on.

Ventilated oven 8 min

Place the product on a baking tray without thawing with a drizzle of extra virgin olive oil. Then, put it in a hot convection oven at 160°C. Wait for the temperature to rise again and cook for 8 minutes.