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Ingredientes
- 3 lrg Red peppers
- 3 Tbsp. Extra virgin olive oil
- 1 Tbsp. Anchovy essence
- 1 Tbsp. Lemon juice
- 1 tsp Schwartz Fennel Seeds - crushed
- Â Â Schwartz Coarse Grnd Black Pepper
- 1/2 tsp Schwartz Garlic Granules
Direcciones
- Quarter and deseed the peppers. Grill, skin side uppermost, till slightly charred. Place in a plastic bag and seal for 5-10 min till cooled.
- Peel off the skin and slice into wide strips.
- For the marinade, blend together the extra virgin olive oil, anchovy essence, lemon juice, crushed Fennel Seeds, Pepper and Garlic. Pour over the peppers.
- Allow to stand for 1-2 hrs and serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 92 | 75% |
| Total Fat 10.43g | 13% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 218mg | 6% |
| Total Carbs 6.41g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.33g | 3% |
| Protein 1.01g | 2% |
