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Roasted peppers with ricotta
Salad of skinned and roasted red pepper, garlic, oregano and balsamic vinegar.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Place the peppers on the grid in the middle of the oven and roast them for about 30 minutes. Remove from the oven and place in a sealed plastic bag or covered pan. Let rest for 20 minutes.
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Remove the skin, the stalk and the seed lists of the peppers and cut the flesh into wide strips.
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Cut the garlic into slices. Mix in a bowl with the oil, balsamic vinegar and oregano.
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Add the pepper and spoon. Divide the ricotta with two teaspoons in small bread rolls over the salad.
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Nutrition
180Calories
Sodium2% DV40mg
Fat22% DV14g
Protein6% DV3g
Carbs3% DV10g
Fiber12% DV3g
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