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Tortiglioni Con Carciofo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)80.1232
Energy (kCal)655.5084
Carbohydrates (g)16.1603
Total fats (g)30.5866
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set pasta water to boil. | 2. Clean the artichokes, stripping off the outer leaves and removing the fuzz from the choke if need be, and then slice them, putting the pieces in a bowl of water acidulated with the lemon juice as you go, to keep them from darkening. | 3. Heat the oil and butter, sauté the garlic for a few minutes, and then drain the artichokes and add them. | 4. Cook for a few minutes, stirring, add the wine and the bullion cube, cover, and simmer for about a half hour, adding more liquid if the sauce appears to be drying out. | 5. Cook the pasta, season it with the sauce, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tortiglioni 350 g 311.5 0.0 69.3 1.75
    artichoke 4 - - - -
    butter 1/4 cup unsalted 342.0 15.714 10.686 28.8
    white wine 1/2 cup - - - -
    bouillon cube 1 bouillon - - - -
    garlic clove 2 311.5 0.0 69.3 1.75
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    extra virgin olive oil 1/4 cup 311.5 0.0 69.3 1.75
    parsley 1 tablespoon minced 1.368 0.2405 0.1129 0.03
    salt pepper 311.5 0.0 69.3 1.75
    parmigiano grated 311.5 0.0 69.3 1.75

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



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