Appareils & accessoires
Cette recette est conçue pour une combinaison spécifique d'appareils et d'accessoires. Sans cette configuration requise, nous ne pouvons pas garantir un résultat satisfaisant.
Mushroom and Autumn Vegetable Bruschetta
Ingrédients
Sourdough Starter
-
sourdough starter (see tip)50 g
-
strong white bread flour100 g
-
filtered water100 g
Ciabatta
-
water300 g
-
strong white bread flour400 - 450 g
-
salt10 g
-
olive oil2 Tbsp
-
semolina for dusting
Topping
-
raw cashew nuts soaked in warm water for approx. 1 hour250 g
-
fresh parsley cut in pieces30 g
-
lemon finely grated zest and juice1
-
olive oil70 g
-
mustard½ tsp
-
sweet paprika½ tsp
-
salt1 tsp
-
ground black pepper1 pinch
-
garlic cloves3
-
leeks cut in pieces200 g
-
broccoli cut in strips200 g
-
fresh mushrooms cut in pieces200 g
-
Swiss chard cut in strips100 g
-
dried chilli flakes½ tsp
Assembly
-
garlic cloves halved for rubbing2
-
watercress leaves only30 g
-
olive oil for seasoning, plus extra for greasing1 Tbsp
-
lemon finely grated zest and juice½
Niveau
difficile
Infos nut. par 1 piece
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