Photo: Priscilla Du Preez
Piedmontese peppers
7 ingredients
Serves 4
openrecipes
John Torode takes on a classic northern Italian roast pepper antipasto with tomatoes, basil and salty anchovies
Estimated Nutrition (whole recipe, rough)
637
Calories
15g
Protein
15g
Fat
110g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- 4 ripe plum tomatoes
- 4 red peppers , stalks left on (for decoration)
- 4 garlic cloves , thinly sliced
- 6 tbsp extra-virgin olive oil
- 16 anchovies in olive oil, drained
- small handful basil leaves , to serve
- crusty bread , to serve
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