Pljeskavica alla Griglia con patatine fritte salsa ajvar e cipolla Grilled Pljeskavica with French fries, ajvar sauce and onion
Ingredients :
Pljeskavica :Minced beef, pork (and sometimes lamb) meat, salt, pepper, garlic, bicarbonate of soda. May contain traces of mixed spices.
Allergens: Sulphur dioxide (if sulphites present in meat or spices), Gluten (if bread/panko used as binder).
French Fries : Potatoes, sunflower or peanut seed oil for frying.
Allergens : Peanuts (if fried in peanut oil).
Ajvar Sauce : Grilled red peppers, aubergines, sunflower seed oil, wine vinegar, garlic, salt, sugar, chilli pepper.
Allergens : Sulphur dioxide/Sulphites (derived from vinegar).
Grilled Onion | White or golden onion, extra virgin olive oil, salt.
- Cross-contamination: Possible contamination with oils used for breaded products that contain gluten.
Storage of Raw Materials: Fresh meat must be stored between 0°C and +4°C; Ajvar sauce, if purchased packaged, must be refrigerated after opening.
Storage Data (Standard HACCP)
Pljeskavica :Minced beef, pork (and sometimes lamb) meat, salt, pepper, garlic, bicarbonate of soda. May contain traces of mixed spices.
Allergens: Sulphur dioxide (if sulphites present in meat or spices), Gluten (if bread/panko used as binder).
French Fries : Potatoes, sunflower or peanut seed oil for frying.
Allergens : Peanuts (if fried in peanut oil).
Ajvar Sauce : Grilled red peppers, aubergines, sunflower seed oil, wine vinegar, garlic, salt, sugar, chilli pepper.
Allergens : Sulphur dioxide/Sulphites (derived from vinegar).
Grilled Onion | White or golden onion, extra virgin olive oil, salt.
- Cross-contamination: Possible contamination with oils used for breaded products that contain gluten.
Storage of Raw Materials: Fresh meat must be stored between 0°C and +4°C; Ajvar sauce, if purchased packaged, must be refrigerated after opening.
Storage Data (Standard HACCP)
- Storage temperature: Must be kept at ≤ 4°C if the dish is refrigerated after cooking.
- Shelf-life (Duration):
- In refrigerator: Generally 3-4 days in an airtight container.
- Hot (holding): If served on a hot line, it must remain at ≥ 60-65°C for a maximum of 2-4 hours.
- Vacuum-packed (refrigerated): Can extend up to 14 days for the cooked meat part.
Allergens
Gluten
Peanuts
Sulfites