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Fennel with Pecorino Cheese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)160.5051
Energy (kCal)9908.7104
Carbohydrates (g)236.9076
Total fats (g)972.0216
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the fennel in a saucepan with the garlic, lemon, olive oil and salt. | 2. Pour over enough water to cover the fennel, and bring to the boil. | 3. Reduce the heat, and simmer for 20 minutes or until just tender. | 4. Drain well. | 5. Place the fennel in a heatproof dish, drizzle with the melted butter, then sprinkle with the cheese. | 6. Season to taste with salt and freshly ground pepper. | 7. Place under a hot grill (broiler?) until the cheese has melted and browned. | 8. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 4 cut - - - -
    garlic 1 clove crushed 4.47 0.9918 0.1908 0.015
    lemon 1/2 sliced 0.6404 0.2058 0.0243 0.0066
    olive oil 40 4773.6 0.0 0.0 540.0
    salt 1 teaspoon - - - -
    butter 60 melted 5130.0 235.71 160.29 432.0
    pecorino cheese 4 tablespoons grated - - - -
    salt pepper - - - -

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



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