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Onion and Pork Sausage Soup from Florence (Cipollata )

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)439.579
Energy (kCal)5785.9237
Carbohydrates (g)65.6967
Total fats (g)408.0046
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a pot saute the sliced onions with 6 spoonfuls of oil for 10 minutes Add the skinned and halves sausages and the spare ribs and the diced bacon After 10 minutes add the boiling hot broth Cook uncovered for about an hour, adding salt to taste and serve the soup on slices of toasted bread Sprinkle with pepper and grated Parmesan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 4 240.0 56.04 6.6 0.6
    wheat bread 4 slices - - - -
    italian pork sausage 2 3138.8629 5.8967 129.274 284.2213
    pancetta 50 unsmoked 1260.8333 0.0 280.5 7.0833
    pork sparerib 150 g 415.5 0.0 23.205 35.1
    broth 1 1/4 1/4 14.6875 3.76 0.0 0.0
    parmesan cheese grated - - - -
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    salt pepper 1260.8333 0.0 280.5 7.0833

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



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