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Farfalle With Savoy Cabbage, Pancetta, Thyme And Mozzarella

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.0633
Energy (kCal)184.4703
Carbohydrates (g)21.6862
Total fats (g)2.4084
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a pan fry off pancetta in a little olive oil until lightly golden. | 2. Add garlic and thyme and soften. | 3. Place in savoy cabbage with the parmesan then stir around and place the lid on the pan. | 4. Cook for 15 minutes, shaking every now and then, while you cook farfalle in salted boiling water until al dente. | 5. When the cabbage is nice and tender, season and loosen with pepperery extra virgin olive oil. | 6. Toss and drain farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. | 7. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pancetta 10 slices sliced 12.6083 0.0 2.805 0.0708
    olive oil - - - -
    garlic 1 clove chopped 4.47 0.9918 0.1908 0.015
    thyme 1/2 cup 19.392 4.6944 1.0675 0.3226
    savoy cabbage 1/2 halved sliced - - - -
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    farfalle pasta 1 12.6083 0.0 2.805 0.0708
    salt black pepper ground 12.6083 0.0 2.805 0.0708
    buffalo mozzarella 1/2 diced 12.6083 0.0 2.805 0.0708
    pine nut toasted - - - -

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



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