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Poivrons Aux Anchois (Sweet Peppers W-Anchovy Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6299
Energy (kCal)27.6281
Carbohydrates (g)5.9588
Total fats (g)0.3577
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat broiler. | 2. Line a baking tray with foil and arrange the peppers on the tray. | 3. place about four to five inches from the broiler and cook until the peppers are charred all over. | 4. Note: If you have a gas cooktop, this can be done by holding the peppers over the open flame (or you can cheat completely and use jarred roasted peppers.). | 5. Remove from the oven, place in a paper bag and let sit for about five minutes or until they are cool enough to handle. | 6. Pull away the skin of the peppers, remove the core, seeds and membranes and slice into halves or quarters. | 7. Arrange the peppers on individual plates, criss crossing anchovies over the tops of the peppers. | 8. Whisk together the garlic, oil, lemon juice and parsley and drizzle over the peppers and anchovies. | 9. Garnish with lemon wedges and, if you like (I do!) capers. | 10. Serve with crusty bread and wine (my father liked this with an ice cold beer). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pepper 8 assorted sweet 4.9667 1.1523 0.2136 0.0422
    anchovy fillet 16 canned drained - - - -
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    extra virgin olive oil 1/4 cup - - - -
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    lemon 1 cut 0.6404 0.2058 0.0243 0.0066
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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