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Sweet Pepper Antipasto or Salad

Farm.Fares's picture
Ingredients
  Sweet peppers 4 Large, peeled
  Olive oil 6 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
  Anchovies 8
  Capers 12
  Parsley sprigs 3
  Tomato wedges 8 (Thin Ones)
Directions

Seed the peppers and remove the membranes.
Cut each into 4 pieces.
If the peppers were somewhat torn during the peeling, trim them to make even pieces.
Turn the pepper pieces into a flat serving dish.
Sprinkle with the oil and a little salt (the anchovies will be salty) and pepper.
Marinate at room temperature for about 1 hour; then chill.
At serving time, lay 4 pepper pieces neatly on an individual salad plate.
Top with the anchovies, arranged crosswise.
Put 3 capers where the anchovies cross.
Decorate with a few parsley sprigs and 2 tomato wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Salad
Ingredient: 
Anchovy
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Servings: 
6

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 214 Calories from Fat 150

% Daily Value*

Total Fat 17 g26%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 20 mg6.7%

Sodium 235.4 mg9.8%

Total Carbohydrates 8 g2.8%

Dietary Fiber 2.6 g10.4%

Sugars 4 g

Protein 9 g17.6%

Vitamin A 17.1% Vitamin C 171.9%

Calcium 12.3% Iron 9.8%

*Based on a 2000 Calorie diet

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Sweet Pepper Antipasto Or Salad Recipe