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Neapolitan Cauliflower Salad - La Rinforzata

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3873
Energy (kCal)1368.885
Carbohydrates (g)21.2434
Total fats (g)144.6414
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim the cauliflower and separate it into flowerets. Steam or poach in boiling water to cover for 5 minutes. Plunge immediately into cold water and drain thoroughly. | 2. Place the blanched flowerets in a large bowl and add the onion, black and green olives, gherkins, capers and anchovies. | 3. Combine the oil and vinegar, add salt and pepper to taste and blend well. Pour the dressing over the salad, sprinkle with basil and toss gently to coat well. | 4. Chill for a few hours, stirring occasionally to blend the flavors. Serve slightly chilled or at room temeprature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cauliflower 1 26.75 5.3179 2.0544 0.2996
    onion 1 red sliced 64.0 14.944 1.76 0.16
    black olive 10 chopped - - - -
    green olive 10 Sliced pimiento-stuffed - - - -
    gherkin 3 chopped - - - -
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    anchovy 8 anchovies - - - -
    olive oil 2/3 cup 1272.96 0.0 0.0 144.0
    white wine vinegar 1/3 cup - - - -
    salt - - - -
    pepper ground - - - -
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339

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



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