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Ingredients
Ricotta-Schnittlauch-Creme
- 30 g Parmesan ohne Rinde, in Stücken (2 cm)
- 3 Streifen Zitronenschale Bio (1 x 4 cm)
- 250 g Ricotta
- 2 Prisen Pfeffer
- 1 Prise Salz
- 3 EL Schnittlauch in Röllchen
Pfifferlinge und Fertigstellung
- 40 g Schalotten
- 1 Knoblauchzehe
- 2 Stängel Rosmarin, frisch abgezupft
- 30 g Olivenöl
- 300 g Pfifferlinge geputzt, Große halbiert
- 6 Prisen Pfeffer
- 8 Scheiben Graubrot
- 4 Prisen Salz
- 40 g Parmesan am Stück
- Nutrition
- per 1 Portion
- Calories
- 471 kcal / 1974 kJ
- Protein
- 19 g
- Fat
- 21 g
- Carbohydrates
- 45 g
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