Try this Bacala Alla Vincentina recipe, or contribute your own.
Suggest a better descriptionCut soaked bacala into 2-inch squares and check for any bones. In a 12-inch frying pan, heat olive oil and butter over medium heat. Add onions, anchovies and cinnamon and cook until onions are very soft but have not browned, 10 to 12 minutes. Add bacala pieces, wine and milk and bring to a boil. Lower heat to simmer and cook 1 hour, adding more milk if mixture becomes dry. Add chopped parsley, check for seasoning and serve with soft polenta. Yield: 4 servings Recipe by: Molto Mario MB1D17 Posted to MC-Recipe Digest V1 #611 by Sue
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1504g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 915 | ||
Calories from Fat: 901 (98%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 100.1g | 133 % | |
Saturated Fat 36.6g | 183 % | |
Monounsaturated Fat 51.3g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 122mg | 38 % | |
Sodium 329.7mg | 11 % | |
Potassium 46.2mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 1.5g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 915
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.