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Peperonato

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.8784
Energy (kCal)420.8789
Carbohydrates (g)52.209
Total fats (g)22.9477
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a large, preferably non-stick pan and add the onion and mushrooms, cover and fry gently for 10 minutes or until it is beginning to soften. | 2. Add the garlic and gently sauté for a further 5 minutes. | 3. Add the peppers and sauté for 5 minutes, stirring frequently. | 4. Add the tomato and wine, and simmer for 15 minutes. | 5. Add the basil, season to taste and simmer for another 5 minutes. | 6. Serve cold or at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 1/2 1/2 179.01 0.0 0.0 20.25
    yellow onion 1 sliced - - - -
    garlic clove 6 crushed - - - -
    field mushroom 3 sliced - - - -
    red pepper 2 cored sliced - - - -
    yellow pepper 1 cored sliced - - - -
    tomato 6 seeded chopped 241.2594 52.1388 11.7949 2.6807
    salt - - - -
    white wine 1 cup - - - -
    pepper ground - - - -
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017

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



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