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Peperonata With Prosciutto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.7489
Energy (kCal)597.6819
Carbohydrates (g)60.3464
Total fats (g)41.3184
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 425°F. | 2. Place the peppers on a baking sheet & roast in the oven for about 30 minutes, turning occasionally until the skins start to blacken & blister. Leave to cool, then peel, core & slice. Place in a bowl with the raisins. | 3. Whisk the dressing ingredients together, pour over the peppers & raisins & mix well. Cover & chill until required. | 4. Roll up the ham slices & arrange on individual plates with the pepper & raisin salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 2 - - - -
    green pepper 2 65.6 15.2192 2.8208 0.5576
    raisin 2 ounces 171.2309 45.086999999999996 1.9221 0.2608
    prosciutto 6 slices - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    garlic clove 1 crushed - - - -
    dijon mustard 1 teaspoon - - - -
    black pepper ground - - - -

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



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