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Bagnet Ross (Piedmontese Tomato Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2993
Energy (kCal)139.5674
Carbohydrates (g)16.751
Total fats (g)0.7261
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the tomatoes for a minute to peel them better. | 2. Clean and wash parsley and celery. | 3. Chop finely the tomato pulp, celery and parsley. | 4. Pour the chopped vegetables in a pan together with the mustard and vinegar. | 5. Season to taste with salt, stir with a wooden spoon and cook, half-covered, for at least 90 minutes over a very low heat. | 6. At the end purée all the cooked vegetables or blend them. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 1/4 1/4 50.2624 10.8623 2.4573 0.5585
    hot red pepper 2 - - - -
    parsley 1 bunch - - - -
    celery 1 stalk 10.24 1.9008 0.4416 0.1088
    mustard 4 tablespoons 3.78 0.6538 0.4004 0.0588
    vinegar 1 1/2 cups 75.285 3.3341 0.0 0.0

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



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