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Orecchiette With White Beans and Roasted Tomatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0938
Energy (kCal)71.25
Carbohydrates (g)16.8375
Total fats (g)0.3938
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 300 degrees F. | 2. In a preheated casserole dish, pour in 1/4 cup olive oil, add the garlic cloves and allow them to caramelize, about 1 to 2 minutes. | 3. Stir in the tomato puree, simmer about 10 seconds, and then add the beans along with their liquid. | 4. Sprinkle the top with the cherry tomatoes, thyme, parsley, red pepper flakes and 1 cup of olive oil. | 5. Season with salt and pepper to taste. | 6. Bake, uncovered, for 30 minutes. | 7. Remove from the oven and let rest for 15 to 20 minutes. | 8. Adjust the seasoning and serve over the orecchiette. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white kidney bean 1 can - - - -
    extra virgin olive oil 1 1/4 cups - - - -
    garlic clove 12 peeled crushed - - - -
    tomato puree 3/4 cup 71.25 16.8375 3.0938 0.3938
    cherry tomato 1 cup - - - -
    thyme leave 1 tablespoon chopped - - - -
    parsley leaf 1 tablespoon chopped - - - -
    red pepper flake 1/4 teaspoon crushed - - - -
    salt pepper - - - -
    orecchiette 8 cups cooked - - - -

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



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