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Pesto Marsala Style

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.8692
Energy (kCal)1401.6534
Carbohydrates (g)3.442
Total fats (g)155.9981
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop garlic, basil and the pecorino or Provola cheese. Place in a bowl, add the diced tomato and mix in the olive oil, oregano, salt, pepper and the crushed red pepper (optional). | 2. It can be refrigerated overnight but it is preferable to use it the same day that it is made. | 3. To make this sauce for 1 lb. of pasta, use 2 cups of tomato and double the amount of the other ingredients. | 4. Drizzle some olive oil on top of each dish of pasta and sprinkle with some toasted breadcrumbs for a true Sicilian touch. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1/2 cup diced 13.41 2.898 0.6556 0.149
    garlic clove 1 - - - -
    basil 15 3.0475 0.3511 0.4174 0.0848
    provolone cheese 1/4 24.57 0.1498 1.7906 1.8634
    almond 1/4 lb diced toasted 1002.4403 0.0 0.0 113.3982
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    oregano 1 pinch 0.1656 0.0431 0.0056 0.0027
    salt pepper - - - -
    red pepper flake crushed - - - -

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



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