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Ingredientes
- 3 pints cherry tomatoes, halved
- 1/2 cup plus 1 Tbsp. extra-virgin olive oil
- 1/3 cup Italian bread crumbs
- 1 tsp. salt
- 1/4 tsp. peperoncino flakes, or to taste
- 5 garlic cloves, peeled and sliced
- 2 Tbsp. chopped fresh Italian parsley
- 1 cup loosely packed fresh basil leaves, shredded
- 1/2 cup grated Pecorino or Parmigiano cheese
- 4 ounces Ricotta Salata
View Full Recipe at Comfy Cuisine
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1026g | |
| Calories 1508 | |
| Calories from Fat 1226 | 81% |
| Total Fat 138.76g | 173% |
| Saturated Fat 19.35g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2639mg | 110% |
| Potassium 2138mg | 61% |
| Total Carbs 62.98g | 17% |
| Dietary Fiber 12.1g | 40% |
| Sugars 23.87g | 16% |
| Protein 13.49g | 22% |
Evaluaciones
08 de Octubre de 2011
Ok. My mouth just wattered! that's all I'm going to say! LOL
