Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
165
Calories
1g
Protein
14g
Fat
5g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- ½ cup red wine , preferably from an Italian region
- 2 tbsp minced garlic
- 3 sprigs rosemary , finely chopped
- 2 tbsp flat-leaf parsley , finely chopped
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tbsp oregano , finely chopped
- 2 tbsp basil , finely chopped
- ¼ cup extra-virgin olive oil
Directions
1
Combine all ingredients in the dish you're going to marinate your food in. Refrigerate for up to 2 weeks.
Recipe sourced from
wikibooks