Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
785
Calories
28g
Protein
28g
Fat
103g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| 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 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- Salt and freshly ground pepper, to taste
- 3 eggs, lightly beaten
- 4 green tomatoes, sliced 1/4 inch thick
- 1/4 cup olive oil, plus more for brushing
- 8 oz. pancetta, thickly sliced, cooked until crispy
- and fat reserved
- 8 slices country-style bread, each 1/2 inch thick
- 6 oz. thinly sliced provolone cheese
- 1 cup baby arugula
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes