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RACHELLUARK
Stewed peppers
Red pepper stewed in dry white wine, with tomatoes, bay leaves, basil, anchovies and garlic.
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Ingredients
Directions
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Cut the garlic into thin slices and cut the onion into thin slices. Remove the leaves from the basil.
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Cut the peppers into pieces. Slice the anchovies.
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Heat the oil in a frying pan and fry the anchovies, garlic and onion on low heat 10 min.
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Add the pepper and cook for another 5 minutes. Pour in the wine and cook for a short while.
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Add the tomato cubes and bay leaf and roast the peppers over low heat with the lid on the pan for 30 minutes.
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Remove the lid from the pan and let the pepperoni, the pepper mixture, on high heat in 10 min. Light brown colors.
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Season to taste with pepper and salt and sprinkle with the basil.
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Nutrition
180Calories
Sodium0% DV1.040mg
Fat20% DV13g
Protein8% DV4g
Carbs3% DV10g
Fiber4% DV1g
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