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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut capsicums into large pieces, removing membrane and seeds. Put under a hot grill, skin side up, until the skin blackens and blisters. Place in a plastic bag to cool, then peel away the skin. Cut into 1cm thick strips. | 2. Put prepared capsicum, tomato, capers, anchovies (if using), olives and bocconcini in a bowl and toss to combine. | 3. Dressing: Put all ingredients into a screw top jar and shake to combine. | 4. Cut (or tear) the bread into large pieces and place in a serving bowl. Drizzle the dressing over the bread and, using clean hands, mix to thoroughly coat the bread. Add the capsicum mixture together with the basil leaves. Gently toss. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red capsicum	2			-	-	-	-
yellow pepper	2			-	-	-	-
tomato	6		cut	241.2594	52.1388	11.7949	2.6807
caper	100		drained	197.8	42.053999999999995	20.296	7.396
anchovy	100	halved		-	-	-	-
black olive	100		pitted	-	-	-	-
bocconcini	150	halved		-	-	-	-
italian bread	1	loaf		-	-	-	-
basil leaf	2	cups		-	-	-	-
garlic clove	4		chopped	-	-	-	-
red wine vinegar	60			169.86	2.4138	0.3576	0.0
extra virgin olive oil	125			-	-	-	-

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