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Ingredientes
- 2-3 slices stale white peasant bread
- 3 red bell peppers
- 3 yellow bell peppers
- 1/4 c oil cured black olives, pitted and chopped
- 3 anchovy fillets, finely chopped, optional
- 1/4 cup salt cured capers soaked and drained
- 1 cup loosely packed flat leaf parsley, minced
- 4 tbsp olive oil or more to taste
- flaky salt such as maldon
Direcciones
- cut the stale bread into rough chunks and blitz in a food processor until they turn to coarse crumbe, spread the crumbs on a plate and set aside to crisp up and dry out
- heat the oven to 375. line a sheet with foil. wash and dry the peppers and arrange them on the sheet. put into oven and bake for 45 minutes. turning the peppers overy 10-15 min they should be blistered all over and juices bubbling.
- remove from oven and let oool, set out a clean plate and pull the skins off the peppers, Transfer the peeled peppers, minus any seeds to plate . tear the flesh into thin strips
- sprinkle the plate of peppers with the breadecrumbs, olives, anchovies, capers and parsley and drizzle the olive oil over them. Mix gently and then add a few pinches of salt to taste. If not using right away, reserve the breadcrumbs until the last minute
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 403g | |
| Calories 589 | |
| Calories from Fat 489 | 83% |
| Total Fat 55.33g | 69% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 934mg | 27% |
| Total Carbs 21.26g | 6% |
| Dietary Fiber 8.0g | 27% |
| Sugars 12.78g | 9% |
| Protein 4.59g | 7% |
