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Antipasto Aglio

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.7086
Energy (kCal)205.29
Carbohydrates (g)4.0076
Total fats (g)20.7099
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel garlic cloves, slice off the ends of each clove and set aside. Slice cloves 1/8 inch thick. | 2. Pass the ends through a garlic press and measure 1/4 teaspoons Save any leftovers for later use. | 3. Place pressed garlic in a small bowl with anchovy fillets. Add parsley, butter, 1 tsp oil, and tabasco. Mash into a paste. Cover and refrigerate. | 4. Heat about 1/4 cup olive oil in a saute pan, add garlic slices, and saute to a light golden brown. WATCH CLOSELY, burns easily. Remove to paper towel to drain. | 5. Spread anchovy mixture on toast, garnish with garlic slices. | 6. Serve with a robust red wine and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 30 - - - -
    anchovy 1 can - - - -
    butter 1 tablespoon melted 85.5 3.9285 2.6715 7.2
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    parsley 1 teaspoon minced 0.45 0.0791 0.0371 0.0099
    tabasco sauce - - - -
    olive oil cup 119.34 0.0 0.0 13.5
    baguette 1 sliced toasted - - - -

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



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