Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
1021
Calories
53g
Protein
35g
Fat
124g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Green Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | 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
- 1 small fennel bulb, shaved crosswise into thin
- slices
- 1 medium carrot, shaved crosswise into thin
- slices
- 2 celery stalks, shaved crosswise into thin slices
- 1/2 cup loosely packed flat-leaf parsley
- leaves
- 1/4 cup chopped green onion tops
- Juice of 1 lemon
- 2 tsp. Champagne or white wine vinegar
- 3 Tbs. extra-virgin olive oil, plus more
- as needed
- Salt and freshly ground pepper, to taste
- 4 slices country-style bread, each 4 to 5 inches
- wide and about 1 inch thick
- 1 cup Parmigiano-Reggiano cheese shavings
- 12 to 16 oil-cured white anchovy fillets
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