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Aioli Crostini

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.6048
Energy (kCal)3892.34
Carbohydrates (g)667.9608
Total fats (g)116.935
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. ROASTED GARLIC:( make first). | 2. Preheat oven to 400ºF. | 3. On a sheet of aluminum foil place all garlic/shallots or both and sprinkle with oil and seasonings. | 4. Fold the edges of the foil together to form a bag and roast until tender, about 40 minutes. | 5. Use immediatley, or refrigerate in a little olive oil in an airtight container for 2-3 days. | 6. CROSTINI: | 7. In the bowl of a food processor, combine garlic, egg, salt and pepper. | 8. Turn on the machine and slowly stream in the oil. | 9. Continue to process until the mixture is throughly emulsified; stopping once to scrape down the sides of the bowl. | 10. Makes about 2/3 cup of aioli. | 11. Place the bread slices in a single layer on a baking sheet with about 1 tablespoon of the aioli. | 12. Bake until just golden, for about 2-3 minutes. | 13. Watch them carefully so that they don't burn. | 14. Sprinkle with chopped parsley, as garnish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 1/2 cup roasted 101.32 22.4808 4.3248 0.34
    egg 1 71.5 0.36 6.28 4.755
    salt 1/2 teaspoon - - - -
    black pepper ground - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    parsley chopped - - - -
    portuguese bread italian 12 slices - - - -
    shallot 24 peeled 2764.8 645.12 96.0 3.84
    olive oil 1 teaspoon 954.72 0.0 0.0 108.0
    salt 2 teaspoons - - - -
    black pepper ground - - - -

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



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