Roasted Peppers Sicilian Style
Nutritional values
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 14.4 mg | (120 %) | ||
| Vitamin K | 63.3 μg | (106 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 280 μg | (93 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 593 mg | (624 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 kilograms Bell pepper (red and yellow)
- 10 garlic cloves
- 1 shallot
- 1 Anchovy fillet (in salt)
- 0.333 bunch Basil
- 6 Tbsps olive oil
- 4 Tbsps lemon juice
- salt
- peppers
- 1 pinch chili peppers
Preparation steps
Preheat the broiler.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into wedges. Place skin-side up on a baking sheet and broil 6 inches from the heat until the skin blackens. Remove the peppers from the broiler and when cool enough to handle, peel the skin. Cut the flesh into thin strips. Peel and finely chop the garlic. Peel the shallots and cut into thin rings. Rinse the anchovy under cold running water and drain. Rinse the basil, shake dry, pluck off the leaves and chop finely. Heat the oil in a small saucepan, add the anchovy, crush with a fork and saute until melted, about 3 minutes. Add the garlic and the shallots and saute briefly. Add the peppers, heat and remove from the stove. Let stand 15 minutes. Add the basil and lemon juice, season with salt and pepper. Heat again, spoon while hot into jars and seal well.
