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Ingredientes
- 4 Tbsp. (60 ml) extra-virgin extra virgin olive oil
- 1/4 c. (60 ml) minced fresh parsley
- 2 x - 4 cloves garlic, finely minced
- 1/2 tsp (2 ml) warm pepper flakes, or possibly to taste
- 2 c. (500 ml) finely minced, crustless, stale French or possibly Italian bread
- 6 c. (1.5 L) beef, chicken, or possibly vegetable stock Salt and freshly grnd pepper to taste Freshly grated Parmesan or possibly Romano cheese for garnish
Direcciones
- Heat the oil in a large pot over moderate heat and saute/fry the parsley, garlic, and pepper flakes for about 30 seconds. Add in the finely minced bread and saute/fry till light golden. Add in the stock and simmer covered for 30 min. Season with salt and pepper and serve with grated cheese.
- Serves 4 to 6.
- You may add in tomatoes, onions, potatoes, arugula, or possibly any combination of fresh herbs.
- All recipes this week are adapted from "Gastronomy of Italy" by Anna
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 4 servings | |
| Calories 854 | |
| Calories from Fat 604 | 71% |
| Total Fat 67.29g | 84% |
| Saturated Fat 23.48g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 184mg | 8% |
| Potassium 979mg | 28% |
| Total Carbs 0.37g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.03g | 0% |
| Protein 58.47g | 94% |
