Mel i mató
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- Equipo Cocinoa
- Preparation time
- 18 min
- Servings
- 4
Summary
Queso fresco tierno y suave regado con miel: el postre catalán más sencillo, que depende solo de la calidad de dos ingredientes.
Ingredients
- 40 g Walnuts (optional)
- 4 tablespoons Honey
- 500 g Cottage Cheese (mató fresco)
Instructions
Saca el mató de la nevera un rato antes de servirlo para que pierda el frío intenso.
15 min
Escúrrelo en un colador y desecha el suero que haya soltado.
Si la miel está muy espesa o cristalizada, témplala unos minutos al baño maría para que quede fluida.
3 min
Reparte el mató en platos o boles, riégalo con la miel y, si quieres, esparce por encima las nueces troceadas. Sirve enseguida.
Notes
El mató es un queso fresco de leche de vaca o de cabra sin salar; si no lo encuentras, un requesón fresco es la mejor alternativa. Prueba con miel de romero, de brezo o de mil flores.
More information
Nutrition facts252 kcal per serving
Nutrition facts
- Protein23 %15 g
- Carbs35 %23 g
- Fat42 %12 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 252 kcal | 162 kcal |
| Protein | 15 g | 9.6 g |
| Carbs | 23 g | 14.7 g |
| Fat | 12 g | 7.7 g |
One serving is about 156 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicatorsDifficulty, quality and data reliability
Guide indicators
- Estimated difficulty16/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
StorageKeeps 2 days in the fridge
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