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Ingredients
- 1040 g Wasser
- 1 gelbe Paprika (250 g), geviertelt
- 1 rote Paprika (250 g), geviertelt
- 2 EL Pinienkerne
- 2 EL Weißweinessig
- 2 TL Salz
- 10 Prisen Pfeffer
- 1 Prise Zucker
- 80 g Olivenöl
- 20 g Kapern
- 50 g Oliven, schwarz entsteint, klein
- 350 g Zucchini längs halbiert, in Scheiben (5 mm)
- 1 Fenchelknolle (250 g), in Scheiben (5 mm), Grün beiseitelegen
- 6 Kalbsrückenmedaillons (à 120 g)
- 250 g Strauchtomaten klein
- 2 Zweige Rosmarin
- 10 Basilikumblätter, frisch
- 3 Prisen Fleur de Sel
- Nutrition
- per 1 Portion
- Calories
- 340 kcal / 1422 kJ
- Protein
- 29 g
- Fat
- 20 g
- Carbohydrates
- 7 g
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