Preparation: 40 min.
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Ingredients for
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2 Portobello's
4 Portobello's
6 Portobello's
8 Portobello's
10 Portobello's
12 Portobello's
14 Portobello's
16 Portobello's
18 Portobello's
20 Portobello’s
75 g Ricotta
150 g Ricotta
225 g Ricotta
300 g Ricotta
375 g Ricotta
450 g Ricotta
525 g Ricotta
600 g Ricotta
675 g Ricotta
750 g Ricotta
40 g Tomatoes, sun-dried, in oil
80 g Tomatoes, sun-dried, in oil
120 g Tomatoes, sun-dried, in oil
160 g Tomatoes, sun-dried, in oil
200 g Tomatoes, sun-dried, in oil
240 g Tomatoes, sun-dried, in oil
280 g Tomatoes, sun-dried, in oil
320 g Tomatoes, sun-dried, in oil
360 g Tomatoes, sun-dried, in oil
400 g Tomatoes, sun-dried, in oil
7.5 g Nuts, mixed
15 g Nuts, mixed
22.5 g Nuts, mixed
30 g Nuts, mixed
37.5 g Nuts, mixed
45 g Nuts, mixed
52.5 g Nuts, mixed
60 g Nuts, mixed
67.5 g Nuts, mixed
75 g Nuts, mixed
7.5 g Parmesan cheese
15 g Parmesan cheese
22.5 g Parmesan cheese
30 g Parmesan cheese
37.5 g Parmesan cheese
45 g Parmesan cheese
52.5 g Parmesan cheese
60 g Parmesan cheese
67.5 g Parmesan cheese
75 g Parmesan cheese
0.5 teaspoon of Tarragon
1 teaspoon Tarragon
1.5 teaspoons Tarragon
2 teaspoons Tarragon
2.5 teaspoons Tarragon
3 teaspoons Tarragon
3.5 teaspoons Tarragon
4 teaspoons Tarragon
4.5 teaspoons Tarragon
5 teaspoons of Tarragon
0.5 tablespoon Parsley
1 tablespoon Parsley
1.5 tablespoons Parsley
2 tablespoons Parsley
2.5 tablespoons Parsley
3 eetlepels Peterselie
3.5 tablespoons Parsley
4 tablespoons Parsley
4.5 tablespoons Parsley
5 tablespoons Parsley
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About this recipe
A flavorful combination of creamy ricotta, sweet dried tomatoes and aromatic tarragon.
You can read the full recipe on page 82 from Super Simpel
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