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Cherry Bombs (Peperoncini Ripieni)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4059
Energy (kCal)3.956
Carbohydrates (g)0.8411
Total fats (g)0.1479
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice off the tops of the peppers. With a small spoon, scoop out the seeds. | 2. Combine the bread crumbs, anchovies, capers, and garlic. Add about 3 tablespoons of olive oil, or enough to moisten the crumbs. Add 1 to 2 tablespoons of the reserved pepper juices to taste. | 3. Fill the cherry peppers with the crumb mixture, packing it lightly. Refrigerate until serving time. | 4. Just before serving, drizzle the peppers with a little extra virgin olive oil, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry pepper 1 jar pickled drained - - - -
    breadcrumb 1 cup - - - -
    anchovy fillet 6 chopped - - - -
    caper 2 tablespoons chopped 3.9560000000000004 0.8411 0.4059 0.1479
    garlic clove 1 chopped - - - -
    extra virgin olive oil - - - -

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



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