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Roasted Red Peppers With Tonnato Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)79.3465
Energy (kCal)781.1406
Carbohydrates (g)2.6652
Total fats (g)48.5551
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Light a grill or preheat the broiler. | 2. Rub the peppers with 1 tablespoon of the olive oil and grill until charred all over and softened, turning occasionally, about 15 minutes. | 3. Transfer the peppers to a bowl, cover with plastic wrap and let cool; peel, quarter and seed the peppers. | 4. Meanwhile, in a food processor, combine 2 tablespoons of olive oil with the mayonnaise, tuna, lemon juice, 2 teaspoons of the capers and 8 of the anchovies; puree until the tonnato sauce is smooth. | 5. Spread the tonnato sauce on a large platter and arrange the roasted peppers on top. | 6. Garnish with the remaining 2 teaspoons of capers and 8 anchovies. | 7. Season lightly with salt and pepper and drizzle with the remaining 3 tablespoons of olive oil. | 8. Garnish with the parsley and serve with crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 4 353.0333 0.0 78.54 1.9833
    extra virgin olive oil 6 tablespoons 353.0333 0.0 78.54 1.9833
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    tuna olive oil 14 ounces drained 353.0333 0.0 78.54 1.9833
    lemon juice 2 tablespoons bottled 6.71 2.1045 0.1067 0.0732
    caper 4 teaspoons drained 2.6373 0.5607 0.2706 0.0986
    oil 16 anchovies drained - - - -
    salt black pepper ground 353.0333 0.0 78.54 1.9833
    flat leaf parsley 2 tablespoons chopped 353.0333 0.0 78.54 1.9833
    bread 1 loaf - - - -

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



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