Preserved lemon and desert vegetable medfouna

Preserved lemon and desert vegetable medfouna

4.7 3 évaluations

Préparation 20min

Total 5h 50min

4 portions

Ingrédients

preserved lemon rind only, no white pith, 2 cut into pieces
6 pieces
coarse semolina
2 tbsp
poppy seeds
2 tbsp
coriander seeds
2 tbsp
water
250 g
milk
80 g
sugar
1 tsp
dried instant yeast
1 tsp
wholemeal plain flour
160 g
plain flour plus extra if needed
300 g
salt plus an extra 1-2 pinches
1 tsp
zucchini cut into pieces
300 g
brown onion cut into eighths
400 g
extra virgin olive oil plus an extra one tablespoon
100 g
tomato cut into halves
1
ricotta
460 g
smoked paprika
1 tbsp
fresh coriander leaves only
6 sprigs
fresh flat-leaf parsley leaves only
6 sprigs
ground black pepper
1 - 2 pinches

Niveau

moyen

Infos nut. par 1 portion

Sodium 1220.9 mg

Protides 31.2 g

Calories 4084.6 kJ / 972.5 kcal

Lipides 46.9 g

Fibre 15.9 g

Graisses saturées 12.1 g

Glucides 98.4 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Shane Delia's Spice Journey 8 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Millet-stuffed cabbage rolls with mushroom sauce

1h 40min

Caramelised fennel and ricotta tarts with Parmesan crisps

2h 30min

Miso chicken and rice

1h 30min

Salmon with fennel and apple salad

1h 20min

Cranberry Vinaigrette Fall Salad

10min

Tandoori portobellos with creamy coconut raita

40min

Parfait with passionfruit cream

3h 10min

Pear and chocolate frangipane

2h

Tomatoes stuffed with mushrooms and nuts

1h 5min

Pumpkin, kale and tempeh breakfast bowl

30min

Salmon fillets with buckwheat and asparagus

40min

Quinoa salad with mango salsa

1h