Recipe Details
Title B-Spicy pangrattato risotto
Author Jamie Oliver
Portions 8
Created 16th February 2015 08:31 am
Weight (Per Portion)

One portion of this dish weighs approximately 194.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Garlic4 Clove
Anchovies, canned in oil, drained600 Gram
Bread, ciabatta10 Gram
Oil, olive4 Tablespoon
Stock, vegetable, liquid700 Millilitre
Butter, unsalted50 Gram
Cheese, Parmesan, grated1 Cup US
Salt, sea1 Pinch
Pepper, black1 Pinch
Lemon, peel15 Millilitre
Chilli, flakes, dried1 Tablespoon
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 325
Protein 48.91%
Other Carbohydrate 1.69%
Sugar 0.58%
Fat Saturated 38.69%
Fat Unsaturated 29.15%
Fiber 3.21%
Sodium 139.47%
Salt 145.42%
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Recipe Method
1. Whiz the lemon zest, dried chillies, garlic, anchovies and bread chunks in a food processor with a bit of oil from the anchovy tin until the mixture looks like breadcrumbs. Heat a large frying pan and add a splash of olive oil. Fry the breadcrumbs in the oil until darkened and crisp, then drain them on a piece of kitchen paper and allow to cool.
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