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Prosciutto and Shallot Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.5554
Energy (kCal)1177.3296
Carbohydrates (g)89.9258
Total fats (g)67.9109
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the pepper into quarters. Remove the core and seeds. Broil until the skin is blistered and is blackened. Place in a plastic bag, knot and cool for 10 minutes. Peel off the skin and cut the flesh into strips. | 2. Gently fry the shallots in 2 tbs of the oil for 10 minutes until softened and slighly colored. | 3. Stir in the sugar, turn up the heat and cook for 1-2 minutes until caramelized. Remove from the heat and stir in the remaining oil and vinegar. | 4. Season well. | 5. Put the salad leaves and pepper strips into a bowl, pour over the shallots and dressing and toss together. | 6. Arrange on plates with slices of prosciutto. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 1 1.25 0.2753 0.0584 0.0138
    shallot 3 peeled 345.6 80.64 12.0 0.48
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    superfine sugar 1 teaspoon 16.254 4.1992 0.0 0.0
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    salt black pepper 201.7333 0.0 44.88 1.1333
    salad green 1 ounce mixed 121.0523 2.0865 0.5386 12.2838
    prosciutto 8 ounces 201.7333 0.0 44.88 1.1333

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



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