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Penne Con Funghi E Melanzane

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5778
Energy (kCal)369.717
Carbohydrates (g)27.2533
Total fats (g)28.4523
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the eggplant and place on a plate covered with paper towel. Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have. | 2. After 1 hour clean the eggplant under cold running water and pat dry. | 3. Chop the eggplant and mushrooms into cubes. | 4. In a skillet melt the oil with 1 Tbsp butter. Add onion and saute until soft. Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time. | 5. Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes. | 6. Meanwhile cook the pasta according to a package instructions. | 7. Add some hot water from the pasta to a cream and mix until combined. Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    mushroom 2 cups - - - -
    rosemary 1 tablespoon chopped 2.227 0.3519 0.0563 0.0996
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    white wine 1/2 cup - - - -
    vegetable stock 1 cup 11.05 2.0553 0.5304 0.1547
    cream 1/4 cup 198.0 3.99 2.178 20.808000000000003
    penne 3 cups - - - -
    salt - - - -
    vegetable oil - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2

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



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