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Ingredients
Teig
- 130 g Parmesan, in Stücken
- 200 g Mehl
- 100 g Butter, kalt, in Stücken, und etwas mehr zum Einfetten
- 20 g Wasser, kalt
- 1 ½ TL Rosmarin
- ¼ TL Salz
- ½ TL Pfeffer
- Paniermehl zum Ausstreuen
Belag
- 60 g Oliven, schwarz, entsteint
- 1 TL Thymian, getrocknet
- 3 Eier
- 200 g Crème fraîche
- 2 Prisen Muskat
- 1 Msp. Cayenne-Pfeffer
Tomaten-Oliven-Sauce
- 40 g Pinienkerne
- 1 - 2 Knoblauchzehen
- 40 g Oliven, schwarz, entsteint
- 1 Bund Basilikum, abgezupft
- 400 g Tomaten, reif, gehäutet, geviertelt (große geachtelt)
- 2 EL Olivenöl
- 2 EL Tomatenmark
- ½ TL Salz
- ½ TL Pfeffer
- ¼ TL Zucker
- ½ - 1 TL Harissa
- Nutrition
- per 1 Stück
- Calories
- 1769 kJ / 423 kcal
- Protein
- 13 g
- Carbohydrates
- 21 g
- Fat
- 31 g
- Fibre
- 2.7 g
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