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Ratatouille Puttanesca

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)550.9031
Energy (kCal)5528.5623
Carbohydrates (g)936.2243
Total fats (g)91.4893
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven to 225 degrees fahrenheit. | 2. Chop the eggplant, potatoes, tomatoes and onions into large pieces of roughly the same size (approx 1 1/2 inches) and add to oven proof baking dish. | 3. Dice the garlic and olives and add to baking dish. | 4. Drizzle with olive oil (amount given is estimate, I probably use more), chili oil, paprika, lemon juice, salt and pepper, and stir. | 5. Place in oven uncovered. | 6. At approximately 10 minute intervals remove from oven and stir throughly. | 7. Once vegetables become tender and start to brown add asparagus (chopped into approximately 1 inch pieces) and return to oven for 5-10 more minutes. | 8. At this point the mixture may appear quite watery, depending on the type of potatoes used. Starchier potatoes may naturally thicken the sauce, however it may be necessary to thicken yourself. To do this, simply knead the butter and flour together in a small dish or in the palm of your hand, sprinkle into the liquid and mix slightly to incorporate (this is called a beurre manie). Return to the oven. | 9. When the stew looks just about ready, stir through the fresh basil and 1/2 of the cheese, top with the remaining cheese and broil until golden brown. | 10. Serve hot with a loaf of crusty bread, and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    potato 2 - - - -
    cherry tomato 500 62.3 0.0 13.86 0.35
    onion 1 44.0 10.274000000000001 1.21 0.11
    garlic clove 5 62.3 0.0 13.86 0.35
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    chili oil 2 teaspoons 62.3 0.0 13.86 0.35
    paprika 1 teaspoon smoked 6.486000000000001 1.2418 0.3252 0.2965
    kalamata olive 70 g pitted 62.3 0.0 13.86 0.35
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    caper 3 tablespoons 5.934 1.2616 0.6089 0.2219
    asparagus 50 4535.9291 879.9702 498.9522 27.2156
    flour 2 teaspoons 24.095 5.2752 0.3917 0.0935
    butter 2 teaspoons 57.0 2.6189999999999998 1.781 4.8
    parmesan cheese 1 cup shredded 296.0 32.0 32.0 4.0
    salt 1/2 teaspoon - - - -
    basil 50 chopped 10.1583 1.1704 1.3913 0.2827
    black pepper 1 1/2 1/2 cracked 8.6595 2.2063 0.3585 0.1125

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



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