<p>The success of this Roman dish depends on first-rate ingredients. If you can find an unsalted European-style butter, such as Plugra (widely available at gourmet groceries), use it here. It has a richer flavor and a lower water content than everyday brands. For the best taste, seek out heavy cream that is not ultrapasteurized. When you buy a chunk of Parmigiano-Reggiano, ask the clerk to cut a wedge fresh from the wheel to make sure it is not too dried out.<br> <br> In Italy, this luxurious dish is served in small portions as a first course. Try it before a simple main dish of poached or baked fish or grilled meat. </p>
See original recipe: https://www.williams-sonoma.c...
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Serving Size: 1 serving (119g) | ||
Recipe Makes: 6 servings | ||
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Calories: 160 | ||
Calories from Fat: 133 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 52.5mg | 16 % | |
Sodium 241mg | 8 % | |
Potassium 39mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 5.7g | 8 % | |
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: 160
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