Pepper Stew with Toast: Peperonata con Bruschetta (Mario Batali) Recipe
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Directions:
- In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.
- Add the peppers and saute over high heat 4 minutes, until browned at the edges and softened. Add the sherry vinegar and salt and pepper, to taste, reduce the heat to medium, and continue to cook for 5 to 7 minutes, until peppers are tender. Adjust seasoning and set aside to cool.
- Preheat the grill or broiler. Grill each slice of bread on both sides until crusty and browned, then top with peperonata and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.38 Kcal (621 kJ) | ||
| Calories from fat | 71.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Sodium | 136.29mg | 6% | |
| Potassium | 130.97mg | 3% | |
| Total Carbs | 15.59g | 5% | |
| Sugars | 3.7g | 15% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 67.7mg | 113% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14mg | 78% | |
| Calcium | 195.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 135.45 Kcal (567 kJ) | ||
| Calories from fat | 65.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 12% | |
|---|---|---|---|
| Sodium | 124.41mg | 6% | |
| Potassium | 119.55mg | 3% | |
| Total Carbs | 14.23g | 5% | |
| Sugars | 3.38g | 15% | |
| Dietary Fiber | 3.18g | 14% | |
| Protein | 3.08g | 7% | |
| Vitamin C | 61.8mg | 113% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.8mg | 78% | |
| Calcium | 178.1mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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