Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
363
Calories
30g
Protein
24g
Fat
8g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cognac | not in our table | 0 |
| Brandy | 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 1/2 cups pitted mild brine-cured olives, such
- as Kalamata or black niçoise, or a combination
- 2 Tbs. roughly chopped anchovy fillets
- 1 1/2 Tbs. coarsely chopped fresh
- flat-leaf parsley
- 2 garlic cloves, finely chopped
- 1 1/2 Tbs. cognac or brandy
- 1 1/2 Tbs. fresh lemon juice
- 1/2 tsp. freshly ground white pepper
- 1/4 cup extra-virgin olive oil
- 1 baguette, cut into 1/4-inch rounds
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, peeled
- 1 Tbs. minced fresh flat-leaf parsley
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