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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast the whole peppers over a gas flame, turning until completely charred. | 2. Put in a bowl, cover the bowl with plastic wrap, and let cool for at least 30 minutes. | 3. In a small bowl, combine the olive oil, heavy cream, mustard, salt, and a couple of grinds of pepper. | 4. Whisk together until emulsified. | 5. Set aside. | 6. Peel the skin from the peppers and discard the cores, seeds, and membranes. | 7. Cut the peppers into 1/4-inch-wide strips. | 8. In a large bowl, combine the peppers, cheese, olives, and cream mixture. | 9. Toss together. | 10. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow bell pepper	6			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
dijon mustard	1	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
fontina cheese	2/3		cut	342.32	1.364	22.528000000000002	27.4032
green olive	1/2	cup	chopped	-	-	-	-

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