Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
412
Calories
31g
Protein
25g
Fat
20g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup (85 g) stemmed and quartered dried Black Mission figs
- 1 cup (250 ml) water
- 1 cup (170 g) black olives, rinsed and pitted
- 1 garlic clove, peeled
- 2 teaspoons capers, rinsed and drained
- 2 anchovy fillets
- 2 teaspoons whole-grain mustard
- 1 teaspoon finely chopped fresh rosemary or thyme
- 1 1/2 tablespoons lemon juice
- 1/4 cup (60 ml) extra virgin olive oil
- Coarse salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes