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Marinated Bocconcini (Rachael Ray)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.44
Energy (kCal)100.8667
Carbohydrates (g)-
Total fats (g)0.5667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sterilize 4 pint-sized mason jars. | 2. To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste. | 3. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls. | 4. Top off with more extra-virgin olive oil. | 5. Cover and seal the jar. Repeat with the other 3 jars. | 6. Turn the jars over several. | 7. Refrigerate for 3 at least days before serving. | 8. Lasts for up to 2 weeks in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil leaf 12 100.8667 0.0 22.44 0.5667
    thyme 12 sprigs - - - -
    rosemary 4 sprigs - - - -
    garlic clove 4 100.8667 0.0 22.44 0.5667
    red pepper flake 4 pinches crushed 100.8667 0.0 22.44 0.5667
    kosher salt 100.8667 0.0 22.44 0.5667
    bocconcini 4 100.8667 0.0 22.44 0.5667
    extra virgin olive oil 6 cups 100.8667 0.0 22.44 0.5667

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



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