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Tagliolini Con Fiori ( Fresh Pasta With Orchids )

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)107.3708
Energy (kCal)1265.844
Carbohydrates (g)171.0442
Total fats (g)24.8414
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pan melt butter add diced strawberries, raspberries and orange's juice. | 2. Add flowers and simmer until wilted at this point add cream, | 3. Salt and pepper. | 4. Bring to boil for few minutes until sauce thickened a little. | 5. Cook pasta "al dente" in salty water, drain and place in pan with sauce; toss together, | 6. Add cheese. Serve topping with remaining flowers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tagliolini 1 lb 403.4676 0.0 89.7602 2.2667
    orange 1 1.7625 0.4406 0.0352 0.0045
    strawberry 12 583.68 140.0832 12.2208 5.472
    raspberry 8 ounces 117.9339 27.0794 2.7216 1.4742
    heavy cream 1/4 cup 102.0 0.8220000000000001 0.852 10.824000000000002
    parmigiano reggiano cheese 4 tablespoons 403.4676 0.0 89.7602 2.2667
    butter 2 teaspoons 57.0 2.6189999999999998 1.781 4.8
    edible orchid leave few 15 403.4676 0.0 89.7602 2.2667
    salt pepper 403.4676 0.0 89.7602 2.2667

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



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