Italian Sweet And Sour Lamb And Capsicum Brushetta

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This giant bruschetta is topped with agrodolce lamb (meaning sweet and sour sauce in Italian) and makes a perfect quick and easy midweek meal.

All you have to do is throw all your ingredients of Italian Sweet And Sour Lamb And Capsicum Brushetta

  1. 1 tablespoon extra virgin olive oil
  2. 300g lamb mince
  3. 2 garlic cloves, crushed
  4. 2 red capsicums, cut into 1cm slices
  5. 1 yellow capsicum, cut into 1cm slices
  6. 2 teaspoons caster sugar
  7. 1 tablespoon drained baby capers
  8. 2 tablespoons sultanas
  9. 2 tablespoons red wine vinegar
  10. 2 tablespoons finely chopped fresh flat-leaf parsley leaves, plus extra sprigs to serve
  11. 150g fetta, crumbled
  12. 2 tablespoons milk
  13. 520g loaf kalamata olive sourdough bread, halved lengthways, toasted

The instruction how to make Italian Sweet And Sour Lamb And Capsicum Brushetta

  1. Heat oil in a frypan over medium-high heat. Add mince and garlic. Cook, stirring, for 5 to 8 minutes or until browned and cooked through. Transfer to a bowl.
  2. Add capsicum and sugar to pan. Cook, stirring, for 10 minutes or until softened. Add capers, sultanas and vinegar. Cook, stirring, for 5 minutes. Remove from heat. Stir in half the parsley.
  3. Meanwhile, combine fetta and milk in a bowl until smooth. Season with pepper. Stir in remaining parsley. Spread fetta over cut sides of bread. Top with mince, then capsicum mixture. Serve with extra parsley.

Nutritions of Italian Sweet And Sour Lamb And Capsicum Brushetta

fatContent: 661.791 calories
saturatedFatContent: 23.5 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 70 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 37.9 grams protein
sodiumContent: 72 milligrams cholesterol

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