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Deanna Passero Suppes
Mozzarella with crumb of pine nuts and tomato jam
Salad of chervil, arugula, mozzarella, basil and pine nuts.
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Ingredients
Directions
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Preheat the oven to 160 ° C. Halve the tomatoes for the tomato jam and place them with the cutting edge upwards on a baking sheet covered with parchment paper.
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Sprinkle with pepper and oil. Roast about 30 minutes in the middle of the oven.
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Take out of the oven and put in a bowl. Add the oil and scoop. Allow to cool.
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In the meantime, heat a frying pan without oil or butter and toast the pine nuts in 3 min. Until golden brown. Cool for 30 minutes on a plate.
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Chop the pine nuts coarsely. Dab the mozzarella dry with kitchen paper. Stir the hazelnut paste with a fork and put it in a bowl.
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Roll the mozzarella first through the pasta and then through the pine nuts.
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Remove the leaves of the basil and the chervil. For the herb salad, mix the rocket, basil and chervil over a flat dish.
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Divide the mozzarella balls and 3 tbsp tomato jam over them. Serve the rest of the tomato jam separately.
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Nutrition
370Calories
Sodium6% DV140mg
Fat49% DV32g
Protein22% DV11g
Carbs2% DV7g
Fiber20% DV5g
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