RecipeDB

Cooking in progress....

Red Pepper Tapenade and Charred Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.8881
Energy (kCal)2190.2689
Carbohydrates (g)40.8025
Total fats (g)228.9396
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. If your bread slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp. | 2. Rub with cracked garlic and drizzle bread with extra-virgin olive oil. | 3. Place roasted red peppers in a food processor with parsley. | 4. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor. | 5. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste. | 6. Transfer to a small dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bread 8 ounces sliced 2004.8761 0.0 0.0 226.7959
    garlic clove 2 cracked - - - -
    extra virgin olive oil - - - -
    red pepper 16 ounces roasted drained 181.4368 39.9614 8.4822 1.9958
    parsley leaf 1/4 cup - - - -
    black olive 1/4 cup - - - -
    caper 2 tablespoons drained 3.9560000000000004 0.8411 0.4059 0.1479

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



    Similar Recipes by Processes Similar Recipes by Category Composition