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Fresh Pears With Parmigiano-Reggiano and Balsamic Vinegar

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1133
Energy (kCal)22.336
Carbohydrates (g)4.0722
Total fats (g)0.0122
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, vigorously whisk the vinegars and dark brown sugar together. | 2. Halve and core the pears, leaving the skins on. | 3. Slice each halve into long thin slivers. | 4. Drizzle with a little lemon juice to keep from turning brown. | 5. Fan out about 4 or 5 pieces of pears on each of six salad plates. | 6. At the base of the fan place a knob of cheese. | 7. Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    anjou pear 3 ripe 5.425 1.3072 0.0289 0.0122
    lemon 1 - - - -
    parmigiano reggiano cheese 3 -4 piece - - - -
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    dark brown sugar 1/4 teaspoon - - - -

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



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