RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.9599
Energy (kCal)	164.0775
Carbohydrates (g)	4.0896
Total fats (g)	9.545
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0494
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.4664
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8124
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8564
Proline (g)	0.5162
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0595
Adjusted Protein (g)	0.0000
Cystine (g)	0.2734
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.8750
Copper, Cu (mg)	0.0893
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3607
Total lipid (fat) (g)	9.5450
Vitamin K (phylloquinone) (g)	0.4400
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	5.2500
Folate, total (g)	53.6500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	540.7000
Energy (kcal)	164.0775
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2010
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3807
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.8540
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0740
Vitamin C, total ascorbic acid (mg)	2.7762
Lutein + zeaxanthin (g)	504.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8654
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	16.9900
Fatty acids, total saturated 16:0 (g)	2.2429
Carbohydrate, by difference (g)	4.0896
Vitamin D (IU)	82.0000
Fructose (g)	0.4515
Fluoride, F (g)	1.4850
Aspartic acid (g)	1.3609
Tyrosine (g)	0.5039
Potassium, K (mg)	203.6275
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	160.0000
Serine (g)	0.9784
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6888
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0344
Histidine (g)	0.3139
Isoleucine (g)	0.6759
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.1156
Water (g)	142.5286
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	0.3500
Sodium, Na (mg)	146.3800
Iron, Fe (mg)	1.9911
Energy (kJ)	686.5275
Ash (g)	1.2458
Caffeine (mg)	0.0000
Glycine (g)	0.4408
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5595
Fatty acids, total polyunsaturated (g)	1.9170
Vitamin E (alpha-tocopherol) (mg)	1.0570
Sucrose (g)	0.3465
Vitamin B-6 (mg)	0.2120
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9256
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.5760
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0561
Folate, food (g)	53.6500
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	3.6625
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	295.9350
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	3.1407
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	66.2850
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7424
Glutamic acid (g)	1.7633
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	1.0948
Folate, DFE (g)	53.6500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.5950
Tryptophan (g)	0.1719
Threonine (g)	0.5634
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.0903
Protein (g)	12.9599
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.4155
Betaine (mg)	0.3350
Phosphorus, P (mg)	211.1300
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Put ricotta in a large sieve or colander lined with a double thickness of cheesecloth. Cover the ricotta with the cheesecloth, set the sieve or colander over a bowl to catch the draining whey, and set a plate with a weight on top of the ricotta to speed draining. Refrigerate for several hours or overnight. | 2. RICOTTA PIE: | 3. Preheat the oven to 375°. Butter a 10-in pie pan. In a large bowl, stir together the ricotta and Parmigiano-Reggiano. Season to taste with salt and pepper. Stir in the eggs, beating well. Transfer the mixture to a prepared pan spreading it evenly. Bake in the upper third of the oven until puffed and lightly brown-55 minutes. Let cool, then unmold onto a cutting board. | 4. PARSLEY SALAD:. | 5. In a large bowl, combine all the ingredients. Toss well. Taste and season according to personal preference. Serve immediately or let stand for up to 1 hour, tossing occasionally. | 6. Cut the ricotta into 8 wedges and place on individual plates. Accompany each serving with some of the parsley salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk ricotta cheese	2	containers		-	-	-	-
parmigiano reggiano cheese	1/3	cup	grated	-	-	-	-
salt black pepper			ground	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
italian parsley	6	cups		-	-	-	-
cherry tomato	1/2	halved		-	-	-	-
cherry tomato	1/2	halved		-	-	-	-
red onion	1/2		cut	14.0	3.2689999999999997	0.385	0.035
garlic clove	1		minced	-	-	-	-
red wine vinegar	2 1/2	tablespoons		7.0775	0.1006	0.0149	0.0
salt black pepper			ground	-	-	-	-

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

Cooking in progress....

Baked Ricotta With Italian Parsley Salad