Photo: Markus Spiske
Fornata’s stuffed peppers with veal & tomato sauce
12 ingredients
Serves 4
openrecipes
London restaurant Fornata shares their regional Italian dish of baked peppers with delicious mince filling
Estimated Nutrition (whole recipe, rough)
575
Calories
27g
Protein
35g
Fat
42g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 1 garlic clove , sliced
- 2 x 400g tins plum tomatoes
- a pinch sugar
- 4 small red peppers
- a handful parmesan , finely grated
- 175g ciabatta , crusts cut off
- 200ml whole milk
- 300g minced veal
- parsley , chopped to make 2 tsp
- garlic , chopped to make 2 tsp
- 2 eggs , beaten
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes