WALNUT KERNELS 75G

Cerneaux de noix

2,00 €
26,67 € / kg

Nuts

Carefully selected to produce beautiful, crunchy and tasty kernels, these nuts enhance salads and desserts!
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Ingredients

Invalid walnut kernels. Invalid means that they are pieces of kernels. Information in bold is intended for people with intolerances or allergies. Possible traces of peanuts, other nuts, sesame seeds, cereals containing gluten, sulfur dioxide, soy and milk.

Walnut kernels: origin Ukraine or Moldova depending on supplies

NUTRITIONAL SUPPLY

average nutritional intake per 100g
Energy 2778 kJ/673 kcal
Fat 60g
Of which saturates 4.9g
Carbohydrates 8.8g
Of which sugar 5.4g
Fiber 10g
Proteins 18g
Salt 0g
Magnesium 126mg
VNR percentage 33
Copper
Iron
Manganese
Phosphorus
Potassium
Vitamin B6
Vitamin E
Calcium
AR percentage
Proteins 18g
Livraison

Livraison gratuite à partir de 40€

Livraison rapide : 2 à 3 jours ouvrés le lendemain de l’expédition

Paiement sécurisé

Paiements sécurisés par CB

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Recettes associées

Toutes les recettes
Recette de raviolis au chèvre et aux noix | Daco Bello

Goat cheese and walnut ravioli, chive butter

Preparation : Cut the ravioli dough into 36 discs using a cookie cutter. Remove the skin from the goat cheese and cut it into small pieces. Crush the walnuts and add them to the goat cheese with salt, pepper and liquid cream. Mix to obtain a smooth paste. Place a small amount of filling in the middle of one of the dough discs and brush the edges with egg yolk. Take another disk of dough and place it on the filling. Seal the edges of the ravioli, being careful not to leave any air pockets. Use a serrated pastry cutter to trim the edges. Continue until you obtain 18 filled ravioli. For the butter sauce: Chop the chives and cut the butter into small cubes. Bring the water to a boil and whisk in the butter cubes one by one. The butter should form an emulsion with the water. Continue until you have a smooth, glossy sauce. Add salt, pepper and chives to the sauce. Cook the ravioli for 3 minutes in boiling salted water. Drain and serve immediately drizzled with chive butter.