Red, Yellow And Green Pepper Spread For Bruschetta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| Black pepper | ||
| 1 | T | Capers, drained |
| 2 | Anchovies, drained up to 3 | |
| 3 | Sweet peppers, mix yellow | |
| red and green seeded | ||
| and | ||
| cut lengthwise up to 4 | ||
| Into thin slivers |
INSTRUCTIONS
(Pane con Peperoni alle Acciughe) Don't let the anchovies scare you away - they don't taste fishy, just add depth of flavor. Bruschetta - These recipes are from an Italian cooking class... Preheat oven to 375 F Heat olive oil over med. heat in an oven proof pan. Add peppers and cook over high heat until they become limp. Discard excess liquid, season with pepper, add the capers and anchovies. Cook over med. heat until anchovies are completely melted into the mixture. Place the pan in the oven and let mixture cook, uncovered, until the peppers look and smell roasted and have dried out a bit. Turn them over 2-3 times so they don't burn. Serve warm or at room temp. with crusty french bread or bruschetta toasts rubbed with garlic. Posted to FOODWINE Digest 13 Mar 97 by Nancy Brandt <Nancy.Brandt@UCOP.EDU> on Mar 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 471
Calories From Fat: 250
Total Fat: 28.3g
Cholesterol: 0mg
Sodium: 567.3mg
Potassium: 535.1mg
Carbohydrates: 41.9g
Fiber: 14.1g
Sugar: 15g
Protein: 15.7g