Skip to content
Menu
Garlic Confit, Ricotta & Pickled Mushrooms Toast
Przystawka

Garlic Confit, Ricotta & Pickled Mushrooms Toast

1 godz.Porcje: 4Nutri-Score C€€
od @daenskitchen2 importyugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

4 osoby
  • garlic (heads, cloves peeled)Warzywa i owoce3 kawałki
  • olive oil (enough to cover the garlic)Spiżarnia300 ml
  • ricotta (fresh, drained)Nabiał250 g
  • mushrooms (sliced)Warzywa i owoce300 g
  • white vinegarSpiżarnia150 ml
  • waterNapoje150 ml
  • sugarSpiżarnia20 g
  • saltPrzyprawy8 g
  • black pepper (freshly ground)Przyprawy2 g
  • thyme (fresh sprigs)Przyprawy3 g
  • sourdough bread (slices, toasted)Piekarnia4 kawałki

na porcję

Wartości odżywcze

890kcal

Węglowodany
33 g
Białko
10 g
Tłuszcz
80 g

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3
Pobierz Mezze