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Sherona
Ciabatta with celery stew and chestnut mushrooms
A tasty Italian recipe. The vegetarian lunch contains the following ingredients: chestnut mushrooms (250 g), pecorino (piece) (cheese), pine nuts (65 g), fresh celery (à 50 g), garlic, olive oil, ciabatta and salt and pepper.
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Ingredients
Directions
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Wipe mushrooms with kitchen paper and cut into slices. Pecorino coarsely grate. Keep 3 tablespoons separate from pine nuts. Remove celery stalks from celery. Keep a few leaves for garnishing. Peel garlic. Rest of celery and pine nuts with garlic (in food processor) coarse chopping. Add 3 tablespoons of oil and half of pecorino and mix into a smooth paste.
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Cut Ciabatta in half and cut each half into 2 pieces. Roast pieces in a toaster or under a grill in approx. 2 minutes. Heat the remainder of oil in large frying pan. Mushrooms are fired on high heat in about 4 minutes browning, evaporating moisture. Scatter the remaining pine kernels and fry approx. 1 minute. Season the mushrooms with salt and pepper. Cover Ciabatta generously with celery stew. Mush the mushrooms over it, sprinkle the rest of the pecorino over it and garnish with celery leaves.
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Nutrition
395Calories
Sodium0% DV1.465mg
Fat37% DV24g
Protein26% DV13g
Carbs11% DV32g
Fiber28% DV7g
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