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Anchovy Breadcrumb Topping

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the olive oil, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container. | 2. Serve over soups or casseroles. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/4 - 1/3 cup - - - -
    anchovy fillet 6 -8 - - - -
    garlic clove 4 chopped - - - -
    black pepper coarse - - - -
    panko breadcrumb 1 cup - - - -
    flat leaf parsley 1/2 cup chopped - - - -
    parmigiano reggiano cheese 1/3 cup grated - - - -

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



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