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Calamari in Balsamic Reduction

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.7602
Energy (kCal)403.4676
Carbohydrates (g)-
Total fats (g)2.2667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a saucepan 3/4 full of water to a boil. | 2. Add the squid and cook until just firm (about 2-3 minutes)-do not overcook. | 3. Drain and rinse immediately under cold running water. | 4. Drain well and set aside. | 5. In a saucepan over low heat, simmer the balsamic vinegar (stirring occasionally) until it becomes thick and syrupy. | 6. It should reduce to about 1/2 cup or maybe less. | 7. Toss the calamari with the balsamic reduction and serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    balsamic vinegar 1 1/2 - 2 cups 0.0 0.0 0.0 0.0
    calamari 1 lb uncooked 403.4676 0.0 89.7602 2.2667

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



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