Espardeña Catalana
En el horno asamos la berenjena, los pimientos y las cebollas. Cuando estén listos, los pelamos y los cortamos en tiritas finas. Lo revolvemos todo en un bol.
Tostamos el pan y lo untamos con el tomate. Sobre el pan ponemos unas tiras de escalivada y lo regamos con un chorrito de aceite.
Sobre la escalivada ponemos un poquito de salsa romesco y un par de filetes de anchoa.
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 44 | ||
Calories from Fat: 4 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.3mg | 0 % | |
Potassium 583mg | 15 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 6.7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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