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Anchoiade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.0834
Energy (kCal)190.4025
Carbohydrates (g)6.0698
Total fats (g)1.0435
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor. | 2. Blend until very smooth. | 3. Spoon into a serving dish and top with the parsley. | 4. Cover tightly and chill for at least 2 hours, or up to 48 hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    anchovy fillet 6 ounces drained 151.3 0.0 33.66 0.85
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    extra virgin olive oil 3/4 cup 151.3 0.0 33.66 0.85
    garlic 5 cloves minced 22.35 4.959 0.9540000000000001 0.075
    black pepper ground - - - -
    parsley 1/4 cup minced 5.4 0.9495 0.4455 0.1185

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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