The Best of Fine Cooking — Real Italian 2017

nutrition

Recipe caloRies

(kcal)

Fat cal

(kcal)

pRotein

(g)

caRb

(g)

total

Fat (g)

s at Fat

(g)

Mono

Fat (g)

poly

Fat (g)

chol

(Mg)

sodiuM

(Mg)

FibeR

(g)

classic sauces, p. 20

Basil Pesto (per 1 Tbs.) 70 60 1 0 7 1 5 1 0 75 0

Fresh Tomato and Basil Sauce 214 161 7 9 18 7 7 1 30 584 3

Alfredo Sauce (per ¼ cup) 110 70 3 6 8 5 2 0 20 125 0

Ragù alla Bolognese 280 190 15 7 21 8 10 2 65 620 1

Amatriciana Sauce 164 118 5 8 13 3 4 1 16 655 2

Vodka Sauce 350 240 5 11 27 10 13 2 40 1320 2

Quick Marinara with Toasted Garlic and Rosemary^703517 3.5 .5 2.5^005601

appetiZeRs, p. 26

Artichoke Torta 210 120 14 10 13 5 5 1 190 950 4

Baked Provolone with Tomatoes and Balsamic 310 220 20 3 24 14 8 1 55 750 0

Pears and Arugula Wrapped in Prosciutto 60 44 5 5 1.5 .5 .5 0 10 470 1

Sweet and Sour Pickled Peppers (per 1 oz.) 15 5 0 2 .5 0 0 0 0 15 0

Parmigiano-Pistachio Frico 100 60 7 2 7 3 2.5 1 15 260 0

Arancini 130 60 4 11 7 2.5 2.5 1.5 25 230 0

Bruschetta with Fig and Walnut Anchoiade 260 140 6 29 15.5 2.5 9.5 2.5 5 480 3

Seared Carpaccio-Style Shoulder Petite Tender^230180112204142352001

Zesty Lemon Olives^30250130 2.5^001500

Sweet and Sour Eggplant Relish (Caponata) (per 1 Tbs.) 23 17 0 1 2 0 1 0 0 150 0

Pan-Fried Polenta with Mushrooms 240 100 5 29 11 6 4 .5 25 840 2

soups & salads, p. 36

Shellfish with Fennel, Escarole, and Kale 290 140 27 10 16 5 7 2 125 800 2

Heirloom Tomato and Burrata Salad with Vinaigrette 270 260 0 2 29 4 21 3 0 310 1

Tomato Conserva (per ¼ cup)^11080169 1.5^7101002

Chicken Meatball and Escarole Soup^220110201012 3.5^621007303

Grilled Sourdough Panzanella^37018074020314 2.5^07604

Escarole Salad with Olives and Garlic Croutons 290 150 11 22 17 2.5 11 2 15 1200 7

Cannellini Bean and Kale Soup 280 50 12 46 6 1 2.5 1.5 0 700 12

Tortellini en Brodo 240 80 18 22 9 3.5 3.5 1 95 580 1

Raw Artichoke, Portobello, and Fennel Salad 250 170 8 14 19 4.5 12 2 15 300 4

Tuscan Peasant Soup with Rosemary and Pancetta 370 160 17 37 18 4.5 10 2 20 1010 8

Arugula and Fried Mozzarella Salad with Vinaigrette 444 348 14 11 39 12 19 3 79 649 2

Farmers’ Market Minestrone^35014093915 2.5^10205506

Caesar Salad^230180782041324510402

Main dishes, p. 48

Lasagne Bolognese with Herbed Ricotta 990 430 57 78 48 19 20 3.5 165 1080 7

Linguine with Clam Sauce 530 180 22 60 21 3 13 2.5 30 880 3

Gnocchi with Sausage and Leek Ragù 440 130 14 63 14 4 8 1.5 50 1140 6

Eggplant Parmigiana 580 460 13 21 52 11 33 5 25 320 9

The nutritional analyses have been calculated by a registered dietitian at Nutritional Solutions in Melville, New York. When a recipe gives a choice of ingredients, the first choice is the one used. Optional ingre-

dients with measured amounts are included; ingredients with out specific quantities are not. Analyses are per serving; when a range of ingredient amounts or servings is given, the smaller amount or portion is

used. When the quantities of salt and pepper aren’t specified, the analysis is based on ¼ tsp. salt and 1/8 tsp. pepper per serving for entrées, and 1/8 tsp. salt and 1/1 6 tsp. pepper per serving for side dishes.

94 REAL iTALiAN 2017