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Egg Pappardelle With Bagna Cauda, Wilted Radicchio and an Olive-Oil-Fried Egg
THE WEDNESDAY CHEF13Ingredients
50Minutes
710Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup extra virgin olive oil
- 15 anchovy fillets
- 8 large garlic cloves (minced)
- 1/4 cup finely chopped flat leaf parsley
- 12 radicchio leaves (torn into small pieces)
- 1/2 lemon
- kosher salt
- freshly ground black pepper
- 8 oz. pappardelle
- 1/4 cup extra virgin olive oil
- 4 large eggs
- Parmesan cheese
- 1 Tbsp. finely chopped flat leaf parsley
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol240mg80% |
| Sodium610mg25% |
| Potassium3840mg110% |
| Protein26g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber13g52% |
| Sugars13g |
| Vitamin A20% |
| Vitamin C190% |
| Calcium35% |
| Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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