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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the peppers and pat dry. Carefully remove any membranes or seeds that may remain. | 2. Cut the peppers into 1/2 inch wide strips. | 3. Peel the garlic cloves and slice thinly. | 4. Heat the olive oil in a large frying pan on low heat. | 5. Add the garlic and sauté until golden brown. | 6. Then, add the pepper strips. Sauté mixture for about 10 minutes. | 7. Remove from heat and place pepper mixture on a platter. | 8. Take 4-5 anchovies from can and pat with a paper towel to remove excess oil and salt. | 9. Coil and arrange on platter with red peppers. | 10. Serve with other tapas and bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	12	ounces	roasted	136.0776	29.9711	6.3616	1.4969
garlic clove	4			-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
anchovy	2	ounces		74.2333	0.0	11.5317	2.7427

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