Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
332
Calories
20g
Protein
18g
Fat
23g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 2 oz. pancetta or bacon, diced
- 2 large leeks, white and light green portions,
- halved, rinsed well and thinly sliced
- 1 small fennel bulb, trimmed and chopped
- 2 garlic cloves, minced
- 2 cups braised brisket, shredded
- (see related recipe at left)
- 1 cup sauce from brisket
- 1 can (14 1/2 oz.) diced tomatoes, with juices
- 1/4 cup minced fresh basil
- 2 Tbs. salt
- 3/4 lb. pappardelle or other wide egg noodles
- 1/2 cup grated Parmigiano-Reggiano cheese
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