Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
705
Calories
19g
Protein
16g
Fat
121g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| 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 recipe
- 8 ounces pancetta, sliced into 16 1/4-inch-thick slices
- 1 tablespoon extra-virgin olive oil for drizzling over the tomatoes
- 2 or 3 ripe tomatoes, core end discarded, sliced into 1/4-inch-thick slices
- 1/2 teaspoon kosher salt
- 8 slices white or whole-wheat sourdough bread
- 1 garlic clove, peeled
- Approximately 2 cups arugula leaves, loosely packed (about 1 to 1 1/2 ounces)
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