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Bell Pepper and Anchovy Toasts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2384
Energy (kCal)113.24
Carbohydrates (g)1.6092
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk together the dressing ingredients and set aside. | 2. Brush the pepper halves lightly with oil, place on a baking tray cut side down, and cook in a very hot oven until the skin is blistered and blackening. | 3. Remove, and place in a paper or plastic bag for about 15 minutes, then remove the skins. | 4. Cut into thin matchsticks sized pieces. | 5. Marinate the pepper strips in the dressing for about 1 hour. | 6. Just before serving, split each anchovy in half lengthways, and mix with the peppers. | 7. Top each toast with a spoonful of mix-including a little of the marinade. | 8. Top each with a basil sprig and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    french baguette 2 cut toasted - - - -
    red bell pepper 2 halved deseeded - - - -
    olive oil - - - -
    anchovy fillet 12 - - - -
    basil sprig - - - -
    virgin olive oil 120 ml - - - -
    red wine vinegar 40 113.24 1.6092 0.2384 0.0
    black pepper ground - - - -
    rock salt - - - -

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



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