| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Philadelphia | Vegetable | 4 | Servings |
INGREDIENTS
| 6 | Italian green peppers washed | |
| 1/3 | c | Olive oil |
| Salt and white pepper | ||
| 4 | Romaine leaves | |
| 6 | Cloves garlic, finely minced | |
| 1 1/2 | T | Chopped parsley |
INSTRUCTIONS
Preheat oven to 375 F. Put whole peppers on sheet pan and lightly coat with olive oil. Season with salt and pepper. Roast for 7 to 8 minutes or until golden brown. Remove peppers and allow to cool. Cut peppers in half, core and deseed. Slice peppers lengthwise. in 1/2 in. strips. In small oval dishes, place one leaf of romaine and place pepper strips widthwise along plate. Sprinkle garlic on peppers, drip remaining oil over and garnish with parsley. Note: Keep garlic in 1 tbs. olive oil and it will not turn brown. VICTOR CAFE DICKINSON STREET, PHILADELPHIA MONTEPULCIANO DI ABRUZZO From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 273
Calories From Fat: 175
Total Fat: 19.9g
Cholesterol: 0mg
Sodium: 52mg
Potassium: 1572.3mg
Carbohydrates: 22.2g
Fiber: 13.3g
Sugar: 7.5g
Protein: 8g