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St. Joseph's Day Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)91.2866
Energy (kCal)6324.5409
Carbohydrates (g)7.9344
Total fats (g)654.8605
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large fry pan over medium heat add half the sardine oil. | 2. Chop the sardines in large pieces. | 3. Add the sardines, celery, onions and garlic. | 4. Saute for 3 minutes. | 5. Add the tomatoes with juice and mash with a wooden spoon. | 6. Add the olives. | 7. Bring a large pot of water to boil and add the Perciatelli. | 8. Boil to Al dente-about 8 minutes. | 9. Drain and add to the sauce. | 10. Stir to coat. | 11. Pour into a serving platter, top with toasted bread crumbs and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sardine 2 cans 5885.3133 0.0 0.0 652.4738
    celery rib 1 chopped 403.4676 0.0 89.7602 2.2667
    yellow onion 1 minced - - - -
    garlic 8 cloves sliced 35.76 7.9344 1.5264 0.12
    italian tomato 1 can - - - -
    kalamata olive 1/2 cup pitted chopped 403.4676 0.0 89.7602 2.2667
    perciatelli 1 lb 403.4676 0.0 89.7602 2.2667
    salt pepper 403.4676 0.0 89.7602 2.2667
    italian breadcrumb 1 1/2 cups toasted 403.4676 0.0 89.7602 2.2667
    broccoli floret sized 403.4676 0.0 89.7602 2.2667

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



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