Directions:
- Core radicchio, cut in half and chop into 1/8-inch julienne. Place radicchio in a large mixing bowl, add eggs, bread crumbs, flour and Parmesan cheese and stir to mix. In a 10- to 12-inch non-stick saute pan, heat oil by the tablespoon and cook until golden brown on both sides. Remove to serving platter. Sprinkle with coarsely grated ricotta salata and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1869.73 Kcal (7828 kJ) | ||
| Calories from fat | 1191.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 132.34g | 204% | |
|---|---|---|---|
| Cholesterol | 1481.92mg | 494% | |
| Sodium | 3811.81mg | 159% | |
| Potassium | 787.08mg | 17% | |
| Total Carbs | 81.14g | 27% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 7g | 28% | |
| Protein | 91.49g | 183% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 13.2mg | 74% | |
| Calcium | 545.1mg | 55% | |
| Amount Per 100 g | |||
| Calories | 264.19 Kcal (1106 kJ) | ||
| Calories from fat | 168.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.7g | 204% | |
|---|---|---|---|
| Cholesterol | 209.39mg | 494% | |
| Sodium | 538.6mg | 159% | |
| Potassium | 111.21mg | 17% | |
| Total Carbs | 11.47g | 27% | |
| Sugars | 0.49g | 14% | |
| Dietary Fiber | 0.99g | 28% | |
| Protein | 12.93g | 183% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 1.9mg | 74% | |
| Calcium | 77mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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