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Ingredients
US|METRIC
4 SERVINGS
- 2 slices bread (stale white or brown)
- 2 roasted red peppers (from a jar)
- 1 red pepper (roasted in the oven until soft)
- 100 grams hazelnuts
- 1 tsp. smoked paprika
- 1 clove garlic (peeled)
- 10 medium tomatoes
- 1 Tbsp. red wine vinegar
- 200 mL extra-virgin olive oil
- sea salt
- black pepper
- 160 grams fresh basil leaves (– this took three full supermarket bought plants to reach this weight)
- 90 grams grated pecorino cheese
- 75 grams pine nuts (dry toasted in a frying pan until lightly golden, keep your eye on them as they burn really quickly)
- 1 clove garlic
- 125 mL extra-virgin olive oil
- 8 portabella mushrooms
- goat's cheese (A little crumbled)
- pine nuts
- olive oil (and extra virgin olive oil)
- bread (for serving – we had thick slices of a French bouille but just use your favourite)
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NutritionView More
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1340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1340Calories from Fat1100 |
% DAILY VALUE |
Total Fat122g188% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol30mg10% |
Sodium700mg29% |
Potassium1950mg56% |
Protein27g |
Calories from Fat1100 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber11g44% |
Sugars19g |
Vitamin A120% |
Vitamin C150% |
Calcium50% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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