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Ingredients
Teig
- 30 g natives Olivenöl zum Einfetten
- 220 g Wasser
-
1
TL Zucker
or 1 TL Backmalz -
½
Würfel Hefe (20 g)
or 1 Pck. Trockenhefe - 200 g Weizenmehl Type 550
- 200 g Dinkelmehl Type 630
- 1 ½ TL Salz
Belag und Fertigstellung
- 450 g Radicchio di Treviso (Winter-Radicchio), in Stücken
- 2 - 3 Prisen Salz
- 20 g natives Olivenöl
- 200 g Taleggio, ohne Rinde, in Würfeln (1 cm)
- 10 - 15 Walnusshälften
- Nutrition
- per 1 Portion
- Calories
- 3130 kJ / 748 kcal
- Protein
- 27 g
- Carbohydrates
- 76 g
- Fat
- 40 g
- Fibre
- 11.6 g
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