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Insalata Di Arrosto Al Peperoncino.

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6654
Energy (kCal)516.2515
Carbohydrates (g)9.0844
Total fats (g)54.4469
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the roast slices into small sticks. | 2. Mix in a salad bowl with the mozzarella and red peppers. | 3. In another bowl whisk together olive oil, lemon juice, oregano, salt and pepper. | 4. Pour over salad and mix well. | 5. Decorate with peperoncini slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cold roast 4 slices - - - -
    bocconcini 16 pieces - - - -
    red pepper 1/2 cup sliced 30.0 6.6075 1.4025 0.33
    pepperoncini pepper 2 sliced - - - -
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    kosher salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375

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



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