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Bruschetta Puttanesca

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.6074
Energy (kCal)439.9037
Carbohydrates (g)55.4216
Total fats (g)1.7109
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First prepare the bruschetta. Mix together the olive oil and garlic. | 2. Brush the bread slices with the garlic olive oil. | 3. Preheat a griddle pan until hot. Griddle the bread until golden on both sides and set aside. | 4. To make the topping, heat the olive oil in a frying pan. Add in the garlic, shallots and chili and fry, stirring often, for 2-3 minutes. | 5. Add in the tomatoes, then the capers and olives and warm through. | 6. Pour plenty of olive oil into the tomato mixture before taking it off the heat and adding the anchovies and basil. | 7. Pile the topping up on the bruschetta slices and serve with lemon wedges on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil - - - -
    garlic clove 1 crushed 201.7333 0.0 44.88 1.1333
    bread 1 loaf sliced - - - -
    olive oil - - - -
    garlic clove 3 chopped 201.7333 0.0 44.88 1.1333
    shallot 2 chopped 230.4 53.76 8.0 0.32
    red chili pepper 1 chopped 1.25 0.2753 0.0584 0.0138
    yellow cherry tomato 8 ounces 201.7333 0.0 44.88 1.1333
    caper 1 ounce 6.5204 1.3863 0.669 0.2438
    black olive pitted 201.7333 0.0 44.88 1.1333
    anchovy 6 - - - -
    basil - - - -
    lemon wedge 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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