4 Serves
75 Mins
Crumble the bread into small pieces into a bowl. Sprinkle with cold water, cover with a damp kitchen towel, and allow it to soak for 30 minutes.
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Vitamin E
0 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
62 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
57 mg / 1,250 mgPotassium
144 mg / 4,700 mgSodium
259 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Heat the olive oil in a deep pan over medium heat. Using a chef's knife, make a small incision in the garlic cloves, leaving the skins on, and fry them for 5 minutes until fragrant. Remove the garlic from the pan and set aside.
Add the soaked bread to the same pan with the remaining oil. Simmer the bread over medium-low heat, stirring constantly with a wooden spoon for 15 minutes, and season with freshly ground black pepper.
Return the fried garlic to the pan and continue to cook, stirring frequently for another 20 minutes, until the bread is soft, golden, and well-toasted.
15
g55
g15
g
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Portuguese