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Ingredients
Teig
-
400
g Weizenmehl Type 405 und etwas mehr zum Bearbeiten
or 400 g Dinkelmehl Type 630 und etwas mehr zum Bearbeiten - 190 g Wasser
- ½ Würfel Hefe (20 g)
- 30 g Öl
- 1 TL Salz
Pesto und Fertigstellung
- 50 g getrocknete Tomaten, in Öl, abgetropft
- 1 Knoblauchzehe
-
20
g Sonnenblumenkerne
or 20 g Pinienkerne - 40 g Parmesan, in Stücken
- 15 g Tomatenmark
- 30 g Olivenöl
- ¼ TL Cayenne-Pfeffer, gemahlen
- Nutrition
- per 1 Stück
- Calories
- 875 kJ / 209 kcal
- Protein
- 6 g
- Carbohydrates
- 27 g
- Fat
- 9 g
- Fiber
- 2 g
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