Pasta e Fagioli
Worked out from this recipe's weights at this scale. It is a draft: check it against the labelling rules where you sell, including compound ingredients, added water, processing aids and rounding.
Ingredients: ditaloni rigati or other short soup pasta (31%), tomato passata (24%), dried borlotti beans (19%), lardo (cured pork back fat) (7.7%), prosciutto crudo (7.7%), carrot (2.9%), celery (2.9%), onion (2.9%), extra virgin olive oil (1%), rosemary (0.6%), garlic (0.3%), bay leaves (0%).
Contains: Gluten, Wheat, Celery.
Based on ingredients. Does not account for cross contact.
Left out because they have no weight: fine salt, black pepper. Give them grams in the recipe to declare them.
| Ingredient | Weight | Share |
|---|---|---|
| ditaloni rigati or other short soup pasta gluten, wheat | 640 g | 30.8% |
| tomato passata | 500 g | 24.1% |
| dried borlotti beans | 400 g | 19.2% |
| lardo (cured pork back fat) | 160 g | 7.7% |
| prosciutto crudo | 160 g | 7.7% |
| carrot | 60 g | 2.9% |
| celery celery | 60 g | 2.9% |
| onion | 60 g | 2.9% |
| extra virgin olive oil | 20 g | 1% |
| rosemary | 12 g | 0.6% |
| garlic | 6 g | 0.3% |
| bay leaves | 0.8 g | 0% |
| Total Going In | 2.08 kg | 100% |
| Energy | 1180 kJ / 282 kcal |
|---|---|
| Fat | 9.8 g |
| Of Which Saturates | 3.2 g |
| Carbohydrate | 37.6 g |
| Of Which Sugars | 2.3 g |
| Fibre | 6.5 g |
| Protein | 11.2 g |
| Salt | 0.46 g |