Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
432
Calories
36g
Protein
29g
Fat
7g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 (10-inch) piece baguette, cut into 1-inch pieces
- 1/2 cup extra-virgin olive oil, divided
- 1 garlic clove
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon anchovy paste
- 1 cup basil leaves, coarsely chopped
- 1/2 cup flat-leaf parsley, coarsely chopped
- 1 package romaine hearts (1 pound), leaves separated and washed well, then halved crosswise
- 1 cup coarsely grated Parmigiano-Reggiano
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