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Ingredients
Tassenknödel
- 20 g Petersilie abgezupft
- 3 Laugenstangen vom Vortag (ca. 230 g), in Stücken (2 cm)
- 40 g Schalotten halbiert
- Butter zum Einfetten
- 2 Eier
- 150 g Milch
-
½
TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or ½ TL gekörnte Brühe - 1 gestr. TL Weinstein-Backpulver
Tomaten-Pfifferling-Ragout und Fertigstellung
- 100 g Schalotten halbiert
- 1 Knoblauchzehe
- 6 Stängel Thymian abgezupft
- 30 g Olivenöl
- 300 g Pfifferlinge geputzt, große Pilze halbiert
- 8 Tomaten (600 g)
- 1 Lorbeerblatt, frisch mehrfach eingeschnitten
- 5 Prisen Salz
- 3 Prisen Pfeffer
- 2 - 3 Stängel Petersilie abgezupft
- Nutrition
- per 1 Portion
- Calories
- 446 kcal / 1864 kJ
- Protein
- 14 g
- Fat
- 23 g
- Carbohydrates
- 41 g
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