Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
209
Calories
4g
Protein
14g
Fat
21g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 0 |
| Squid | not in our table | 0 |
| Cannellini Bean | 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 cups packed basil leaves
- 1/2 cup olive oil
- 2 tablespoons water
- 2 tablespoons fresh lemon juice, or to taste
- 1 pound cleaned calamari (squid)
- 1 (15- to 16-ounce) can cannellini beans, rinsed and drained
- 1/2 pound tomatoes, cut into 1-inch chunks
- 1 celery rib, chopped
- 1/2 small onion, finely chopped
- 1 (3 1/2 - to 5-ounce) package baby greens such as arugula or mâche
- 1 tablespoon vegetable oil
- a large (2-burner) griddle (preferably cast-iron)
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