Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
341
Calories
15g
Protein
30g
Fat
6g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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 ball of
- shaped and waiting on a floured peel
- 1 medium garlic clove, grated
- 30 grams (about 1 ounce) pecorino fresco, cut into 1-inch cubes and slightly flattened by pressing between thumb and index finger
- 18 grams (1/3 cup) finely grated Gruyère cheese
- 50 grams (about 1 3/4 ounces) fresh mozzarella, pulled into shreds
- 2 pinches of freshly ground black pepper
- 120 grams (about 4 1/4 ounces) fresh spinach
- Generous pinch of fine sea salt
- Extra-virgin olive oil, for drizzling
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