Preparation: 50 min.
Ingredients for
-
+
-
+
0.5 eggplant
1 eggplant
1.5 eggplants
2 eggplants
2.5 eggplants
3 eggplants
3.5 eggplants
4 eggplants
4.5 eggplants
5 eggplants
0.5 zucchini
1 zucchini
1.5 zucchini
2 zucchinis
2.5 zucchini
3 zucchinis
3.5 zucchini
4 zucchinis
4.5 zucchini
5 zucchinis
1.5 tomatoes
3 tomatoes
4.5 tomatoes
6 tomatoes
7.5 tomatoes
9 tomatoes
10.5 tomatoes
12 tomatoes
13.5 tomatoes
15 tomatoes
0.5 scoop of mozzarella
1 scoop of mozzarella
1.5 scoops of mozzarella
2 scoops of mozzarella
2.5 scoops of mozzarella
3 scoops of mozzarella
3.5 scoops of mozzarella
4 scoops of mozzarella
4.5 scoops of mozzarella
5 scoops of mozzarella
5 cl cream
1 dl cream
1.5 dl cream
2 dl cream
2.5 dl cream
3 dl cream
3.5 dl cream
4 dl cream
4.5 dl cream
5 dl cream
25 g parmesan cheese, ground
50 g parmesan cheese, ground
75 g parmesan cheese, ground
100 g parmesan cheese, ground
125 g parmesan cheese, ground
150 g parmesan cheese, ground
175 g parmesan cheese, ground
200 g parmesan cheese, ground
225 g parmesan cheese, ground
250 g parmesan cheese, ground
25 g hazelnuts
50 g hazelnuts
75 g hazelnuts
100 g hazelnuts
125 g hazelnuts
150 g hazelnuts
175 g hazelnuts
200 g hazelnuts
225 g hazelnuts
250 g hazelnuts
oregano
oregano
oregano
oregano
oregano
oregano
oregano
oregano
oregano
oregano
rosemary
rosemary
rosemary
rosemary
rosemary
rosemary
rosemary
rosemary
rosemary
rosemary
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About this recipe
This dish requires a little more work because you have to fry the veggies separately first, but the reward follows! The flavors are much richer than if you didn't.
You can read the full recipe on page 120 from Echt Eten
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