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Campanelle Con Miele E Gorgonzola

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.8612
Energy (kCal)76.538
Carbohydrates (g)0.2058
Total fats (g)0.4314
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of water to boil. | 2. Heat half & half in a large skillet over medium-high heat. | 3. Add Gorgonzola and mix until cheese is melted. | 4. Add white pepper. | 5. Set aside. | 6. Cook pasta for 9 minutes. | 7. Drain, reserving 2 cups of pasta cooking liquid . | 8. Add 1 cup of cooking liquid and hot pasta to cheese mixture in skillet. | 9. Continue cooking until sauce thickens and pasta is al dente. | 10. Add additional hot cooking liquid to thin sauce as desired. | 11. Season if necessary. | 12. Transfer to a serving platter or bowl. | 13. Garnish with chopped parsley and black olive slices, if using. | 14. Drizzle with honey. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    half 1 cup - - - -
    gorgonzola 3 ounces 75.65 0.0 16.83 0.425
    white pepper 1/8 teaspoon 0.888 0.2058 0.0312 0.0064
    salt - - - -
    campanelle pasta 1 box used 75.65 0.0 16.83 0.425
    flat leaf italian parsley 1 tablespoon chopped 75.65 0.0 16.83 0.425
    honey 1 teaspoon - - - -
    black olive chopped 75.65 0.0 16.83 0.425

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



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