Lay anchovy fillets out on marble cutting board or cookie sheet. Divide lemon juice and zest over top of anchovies evenly. Place in refrigerator and allow to cook 2 hours. Remove from refrigerator, place in mixing bowl and add salt and pepper, olive oil, parsley and pepper flakes. Stir gently to coat, careful not to break the anchovies. Set aside. (These can stay overnight, refrigerated). Recipe By : Molto Mario Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 17:14:56 -0500 (EST) From: Sue
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (55g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 480 (100%)|
|Amt Per Serving||% DV|
|Total Fat 54.2g||72 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 0mg||0 %|
|Sodium 156.4mg||5 %|
|Potassium 18.7mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 0.1g||0 %|
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: 480
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!