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Ingredients
Teig
- 170 g Tapioka (Perlen)
- 100 g Klebreis
- 170 g Naturreis
- 300 g Milch
- 35 g Olivenöl und etwas mehr zum Bearbeiten
- 1 Ei
- 1 Würfel Hefe (40 g)
- 1 TL Zucker
- 1 TL Apfelessig
- 1 TL Backpulver
- 1 EL Pizzagewürz
- 1 - 1 ½ TL Salz
-
1
geh. TL Johannisbrotkernmehl
or 1 geh. TL Guarkernmehl (z.B. Biobin)
Belag und Fertigstellung
- 100 g Parmesan, in Stücken
- 1 Bund Petersilie, ohne Stiele
- 2 Zwiebeln, halbiert
- 250 g Suppengemüse, in Stücken (z.B. Möhre, Sellerie, Porree)
- 30 g Butter
- 40 g Tomatenmark
- 100 g Wasser
-
1
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 Würfel Gemüsebrühe (für 0,5 l) - 200 g Crème fraîche
- 300 g Erbsen, frisch oder TK
- 200 g gekochter Schinken, in Streifen
- 200 g Gouda, in Streifen
- Nutrition
- per 1 Portion
- Calories
- 3400 kJ / 812 kcal
- Protein
- 33 g
- Carbohydrates
- 74 g
- Fat
- 41 g
- Fibre
- 7.1 g
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