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Parsley and Pancetta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)92.9772
Energy (kCal)648.295
Carbohydrates (g)48.8233
Total fats (g)7.1598
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat pancetta in skillet over medium heat. Cook until pancetta is crisp and fat is rendered. Remove from heat and keep warm. | 2. To serve, place 1 1/2 cups parsley leaves on each plates. Top with 4 lemon segments, 1/4 cup Parmesan cheese, and 1/4 of the red onion. | 3. Use a slotted spoon to evenly distribute pancetta over parsley. Drizzle with rendered fat, and sprinkle with additional Parmesan to taste. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pancetta 8 ounces cut 201.7333 0.0 44.88 1.1333
    parsley leaf 6 cups 201.7333 0.0 44.88 1.1333
    lemon 2 peeled segmented 2.5617 0.8233 0.0972 0.0265
    parmesan cheese 1 1/2 cups grated 444.0 48.0 48.0 6.0
    red onion 1/4 shaved - - - -
    salt pepper 201.7333 0.0 44.88 1.1333

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



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