Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
662
Calories
54g
Protein
39g
Fat
23g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Tomato | 1 medium (123g) | 22 |
| Almond | 1 almond (1.2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | 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
- 6 oz. salt cod
- 1⁄2 cup blanched almonds
- 4
- or romesco peppers or ancho chilies,
- or 1 tsp. pimentón or hot paprika
- 1 slice coarse country white bread, about
- 1 oz., crusts removed
- 1 Tbs. red wine vinegar
- 8 to 10 hazelnuts
- 4 garlic cloves, peeled
- 1⁄3 cup extra-virgin olive oil
- Salt, to taste
- 8 anchovy fillets
- 6 oz. olive oilpacked canned tuna, drained
- and separated into 1-inch chunks
- 2 ripe tomatoes, coarsely chopped
- 3⁄4 cup black olives, preferably Arbequina
- 1 head escarole, cored and separated into leaves
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