The Su Filindeu in Broth recipe is a traditional Sardinian dish, prepared with a rare and precious pasta called the 'thread of God'. This dish is served in a meat broth, traditionally made with sheep, but it can be replaced with beef broth.
Step 1 of 7: Wash and clean all the vegetables for the meat broth.
Step 2 of 7: Peel the potato, carrot, and onion.
Step 3 of 7: Immerse the vegetables and meat in a pot of cold water.
Step 4 of 7: Cook the broth for at least 3 hours and then strain it.
Step 5 of 7: In a large pot, pour in the broth (2 large ladles per person), bring to a boil, and add su filindeu for 1-2 minutes (indicative time on the package).
Step 6 of 7: For those who love saffron, add some threads while the broth is boiling.
Step 7 of 7: Serve with the meat.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Celery
| Average values | Per serving144 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 482 kJ115 kcal | 336 kJ80 kcal |
| Fat | 6.39 g | 4.45 g |
| of which saturated fatty acids | 2.24 g | 1.56 g |
| Carbohydrates | 8 g | 5.57 g |
| of which sugars | 3.55 g | 2.47 g |
| Fibre | 1.81 g | 1.26 g |
| Protein | 6.02 g | 4.19 g |
| Salt | 0.07 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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