Anchovy and piquillo red pepper snack
Allergens:
Ingredients for 5 portions
Calculate portions
Piquillo peppers
2.0 ud
Loaf bread
0.05 ud
Cold marinated anchovies
0.1 kg
Anchovies
0.1 kg
Table salt
3.0 g
Vinegar
0.05 l
Garlic, bulb
0.2 ud
Elaboration
- Let the piquillo pepper glaze and cut it into strips the size of the anchovy.
- Toast the bread in rectangles.
SET UP
- Place two anchovy fillets on the toast, skin side up, and a strip of pepper.
- When serving, season with the anchovy marinade.
Nutritional information (1 portion)
Energy
28.88
kcal
Carbohydrates
0.58
g
Proteins
3.4
g
Lipids
1.49
g
Fiber
0.14
g
Saturates
0.44
g
Monounsaturated fatty acids
0.53
g
Polyunsaturated fatty acids
0.41
g
Cholesterol
10.9
mg
Calcium
6.11
mg
Iron
0.19
mg
Zinc
0.08
mg
Vitamin A
8.43
ug
Vitamin C
0.58
g
Folic acid
2.01
ug
Salt (Sodium)
250.57
mg
Sugars
0.27
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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