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Garlic Confit, Ricotta & Pickled Mushrooms Toast
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Garlic Confit, Ricotta & Pickled Mushrooms Toast

1 hPara 4Nutri-Score C€€
de @daenskitchen3 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • garlic (heads, cloves peeled)Frutas y verduras3 piezas
  • olive oil (enough to cover the garlic)Despensa300 ml
  • ricotta (fresh, drained)Lácteos250 g
  • mushrooms (sliced)Frutas y verduras300 g
  • white vinegarDespensa150 ml
  • waterBebidas150 ml
  • sugarDespensa20 g
  • saltEspecias8 g
  • black pepper (freshly ground)Especias2 g
  • thyme (fresh sprigs)Especias3 g
  • sourdough bread (slices, toasted)Panadería4 piezas

por ración

Nutrición

890kcal

Carbohidratos
33 g
Proteínas
10 g
Grasas
80 g

paso a paso

Preparación

  1. Make the garlic confit

    • Peel all the garlic cloves and place them in a small saucepan.
    • Cover completely with olive oil and add the thyme sprigs.
    • Cook on the lowest heat for 40 minutes until the cloves are soft and golden, never letting the oil bubble hard.
    Paso 1

  2. Pickle the mushrooms

    • Slice the mushrooms thinly.
    • Bring the vinegar, water, sugar and salt to a boil in a small pan.
    • Pour the hot brine over the mushrooms and let them pickle for 15 minutes.
    Paso 2

  3. Assemble

    • Spread a generous layer of ricotta on the toasted sourdough slices.
    • Top with the pickled mushrooms and a few garlic confit cloves.
    • Drizzle with the garlic confit oil, season with salt and black pepper and serve.
    Paso 3
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