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Insalata Povera

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6094
Energy (kCal)193.1369
Carbohydrates (g)42.3157
Total fats (g)1.7512
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the zucchini, slice lengthwise and remove seed, then slice 1/4 to 3/8 inches thick. | 2. Seed the tomatoes, and cut in pieces similar in size to the zucchini. | 3. Drain the oil from the anchovies and cut fillets in half. | 4. Place all the ingredients in a bowl, at the seasoning, pepper, and a good virgin olive oil and toss to coat. Taste for salt and spice, adding to suit your taste. | 5. You can serve it immediately, or let it marinate in the refrigerator for a couple of hours. | 6. Serve with a good Italian bread to mop the plate when the salad is done. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 3 6.93 1.0263 0.8943 0.132
    tomato 3 ripe 186.2069 41.2894 9.7151 1.6192
    anchovy 10 drained cut - - - -
    extra virgin olive oil 1/4 cup - - - -
    italian seasoning 1 dash - - - -
    black pepper - - - -

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



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