RecipeDB

Cooking in progress....

Easy Piedmont Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.3266
Energy (kCal)996.0685
Carbohydrates (g)5.0233
Total fats (g)87.7176
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F Place the peppers in a large roasting tray, drizzle with 3tbsp olive oil and roast for 15 to 20 minutes until tender and lightly charred. | 2. Skin, deseed and roughly chop the tomatoes, mix with the anchovies, olives and garlic and seasoning. Spoon the mixture into the peppers and drizzle with remaining oil. Return to oven and cook for 10 minutes. | 3. Toss the arugula and basil together, scatter over a large plate, lay peppers on top and pour over pan juices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 8 halved deseeded 10.0 2.2025 0.4675 0.11
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    egg tomato 2 lbs 100.8667 0.0 22.44 0.5667
    anchovy 4 ounces drained chopped 148.4667 0.0 23.0633 5.4853
    black olive 4 ounces chopped 100.8667 0.0 22.44 0.5667
    garlic clove 2 crushed 100.8667 0.0 22.44 0.5667
    arugula 2 ounces 14.1747 2.0695 1.4628 0.3742
    basil 1 ounce 6.5204 0.7513 0.893 0.1814

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



    Similar Recipes by Processes Similar Recipes by Category Composition