RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	156.337
Energy (kCal)	1115.708
Carbohydrates (g)	29.413
Total fats (g)	42.3017
Fatty acids, total saturated 20:0 (g)	0.0356
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3551
Fatty acids, total polyunsaturated 17:1 (g)	0.0056
Fatty acids, total trans-monoenoic (g)	0.5157
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0340
Fatty acids, total saturated 4:0 (g)	0.8240
Fatty acids, total trans (g)	0.6403
Riboflavin (mg)	1.0064
Tocopherol, beta (mg)	0.0049
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0227
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)	4.6722
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.1516
Proline (g)	2.6036
Fatty acids, total polyunsaturated 18:1 t (g)	0.5157
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0990
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	133.7233
Copper, Cu (mg)	0.5632
Maltose (g)	0.0000
Zinc, Zn (mg)	23.8236
Total lipid (fat) (g)	42.3017
Vitamin K (phylloquinone) (g)	12.8195
Cholesterol (mg)	369.6274
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0867
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	19.0030
Folate, total (g)	136.6623
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	751.8905
Energy (kcal)	1115.7080
Fatty acids, total saturated 16:1 undifferentiated (g)	1.1916
Fatty acids, total saturated 14:1 (g)	0.0682
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6205
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0113
Sugars, total (g)	13.0698
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	12.8000
Lutein + zeaxanthin (g)	18.0210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.5599
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)	189.4201
Fatty acids, total saturated 16:0 (g)	10.6500
Carbohydrate, by difference (g)	29.4130
Vitamin D (IU)	16.8000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	1.8508
Tyrosine (g)	1.3976
Potassium, K (mg)	2603.6529
Fatty acids, total saturated 12:0 (g)	0.3050
Vitamin A, RAE (g)	198.5505
Serine (g)	1.4211
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2158
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0058
Fatty acids, total saturated 14:0 (g)	2.6543
Histidine (g)	1.0072
Isoleucine (g)	1.0902
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0963
Niacin (mg)	38.4479
Water (g)	578.2689
Fatty acids, total saturated 8:0 (g)	0.2162
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	65.4850
Sodium, Na (mg)	1067.0274
Iron, Fe (mg)	12.9771
Energy (kJ)	4661.1096
Ash (g)	14.8647
Caffeine (mg)	0.0000
Glycine (g)	0.5672
Fatty acids, total trans-polyenoic (g)	0.1247
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.3748
Fatty acids, total polyunsaturated (g)	1.8054
Vitamin E (alpha-tocopherol) (mg)	2.1617
Sucrose (g)	0.0002
Vitamin B-6 (mg)	4.3056
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3109
Vitamin D (D2 + D3) (g)	0.4200
Vitamin D3 (cholecalciferol) (g)	0.4200
Lysine (g)	2.4254
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	4.7219
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)	0.0623
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4079
Folate, food (g)	136.6623
Fatty acids, total saturated 20:1 (g)	0.0310
Fatty acids, total monounsaturated (g)	15.1625
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2323
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.1483
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	400.0602
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	20.8581
Vitamin B-12 (g)	8.4231
Calcium, Ca (mg)	750.3796
Fatty acids, total saturated 10:0 (g)	0.4110
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7809
Glutamic acid (g)	6.0808
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	193.2000
Leucine (g)	2.1796
Folate, DFE (g)	136.6623
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1247
Fiber, total dietary (g)	5.4110
Tryptophan (g)	0.3353
Threonine (g)	0.9845
Fatty acids, total polyunsaturated 18:1 c (g)	4.6484
Manganese, Mn (mg)	0.6733
Protein (g)	156.3370
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	13.5714
Betaine (mg)	43.1737
Phosphorus, P (mg)	1715.7931
Tocopherol, gamma (mg)	0.1128

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. Dice the onion and shallot finely. | 2. Mince the garlic and parsley. | 3. Peel and chop the egg, chop olives up into rings if not already done. | 4. Finely dice the cheese, salami, and capicola. | 5. Lay out the beef and top in layers with the onion, shallot, garlic, parsley, egg, cheese, salami, capicola, olives, and finally pepper on the top. | 6. Roll up, stuff back in any filling that falls out and tie each end closed with seam side of roll on bottom. | 7. In a dutch oven or large deep pan on stove, heat oil to medium/high. | 8. Sear the brasciole with seam side down at first, then when edges turn brown flip and repeat until all sides are seared. | 9. Pull off flame and de-glaze by adding wine, put back on and let reduce by half. | 10. Reduce temperature to low/medium. | 11. Add the sauces and carefully mix as best as you can without breaking rolls, cover and simmer on low heat for 3 hours. | 12. You may add some fresh herbs or veggies if desired at this time. | 13. To serve, remove the brasciole, remove twine. | 14. Give sauce a good final stir and serve with pasta of choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow onion	1			-	-	-	-
shallot	1			115.2	26.88	4.0	0.16
garlic clove	4			-	-	-	-
parsley	1/4	bunch		-	-	-	-
hard egg	1		hard-boiled	-	-	-	-
provolone cheese	3	slices		294.84	1.7976	21.4872	22.3608
genoa salami	2	slices	sliced	-	-	-	-
black olive	6		chopped	-	-	-	-
beef	1 1/4			663.0015	0.0	130.7303	15.2434
black pepper	1/2	teaspoon	Fresh-cracked	2.8865	0.7354	0.1195	0.0375
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
red wine	1/2	cup		-	-	-	-
tomato sauce	2	cups		-	-	-	-
demi glace	1	cup		-	-	-	-
herb				-	-	-	-

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

Cooking in progress....

Beef Brasciole