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Minestra Di Cipolle Con Gorgonzola E Prosciutto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.8096
Energy (kCal)1262.0569
Carbohydrates (g)117.7415
Total fats (g)71.038
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the olive oil in a large stock pot or dutch oven set on medium high and heat till sizzling, about 2 minutes; add the onions, parsley, garlic, thyme, basil, sage, red pepper flakes and 1/2 the prosciutto; cook for 12 minutes till the juices released by the onions have almost cooked away and are | 2. beginning to turn brown; stir in the flour and cook for 5 minutes to continue browning the onions; pour in the Marsala and 1/2 of the gorgonzola and cook for 2 minutes; add the stock, salt and pepper and bring to a boil; reduce heat and simmer uncovered for 30 minutes. | 3. To serve, spoon into bowls and top with remaining prosciutto and gorgonzola and croutons. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    onion 3 sliced 192.0 44.832 5.28 0.48
    garlic clove 4 - - - -
    italian parsley 2 tablespoons chopped - - - -
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    sage 1 teaspoon rubbed dried - - - -
    red pepper flake 1/4 teaspoon - - - -
    prosciutto 1 1/2 cups diced - - - -
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    marsala wine 1 cup - - - -
    gorgonzola 1 1/2 cups crumbled - - - -
    chicken stock 5 cups 432.0 42.36 30.24 14.4
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    crouton 1 cup 122.1 22.05 3.57 1.98

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



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