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Rachelle Bakalinsky Verhaeghe
Paprika-coriander tapenade
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Ingredients
Directions
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Roast 3 red peppers for 15-20 minutes in an oven at 200 ° C. Remove the sheets and seeds.
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Puree the pepper coarsely with the olive oil, coriander, garlic, pecorino or mature farmhouse cheese and white almonds or cashew nuts.
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Delicious with chicken, meat or fish.
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Nutrition
230Calories
Sodium0% DV0g
Fat29% DV19g
Protein14% DV7g
Carbs2% DV7g
Fiber0% DV0g
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