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Ingredients
- 40 g Parmesan in Stücken (3 cm)
Teig
- 2 Zweiglein Rosmarin, frisch Blättchen abgezupft
- 30 g getrocknete Tomaten
- 130 g Wasser
- 100 g Milch
- 1 TL Zucker
- 25 g frische Germ zerbröselt
- 500 g Weizenmehl
- 40 g Olivenöl
- 1 ½ TL Salz
Eier
- 6 Eier (Größe M) aus dem Kühlschrank
- Wasser zum Befüllen bis zur 1 l-Marke
Fertigstellung
- 1 EL Olivenöl zum Einfetten
- 2 EL Semmelbrösel zum Bestreuen
- 50 g rotes Pesto
- Nutrition
- per 1 Portion
- Calories
- 274 kcal / 1146 kJ
- Protein
- 10 g
- Fat
- 10 g
- Carbohydrates
- 36 g
- Fibre
- 2 g
- Saturated Fat
- 2 g
- Sodium
- 235 mg
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