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Marci P.
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Ingredients
Directions
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Roast the pine nuts in a dry, hot frying pan until golden brown.
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Mix the mince with the pine nuts, Italian herbs, the bread crumbs, the mozzarella, salt and freshly ground pepper. Form 4 meatballs with moist hands.
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Heat the olive oil, fry the balls around golden brown and cook gently for 15-20 minutes with the lid on the pan.
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Mix the sifted tomatoes with the tapenade and season with salt and pepper.
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Serve the meatballs on ciabatta bread with arugula and the tomato sauce.
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10 minLunchCroissants, green olive tapenade, lettuce, cervelat, cream brie,croissant brie
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10 minLunchfresh figs, balsamic vinegar, bread, wild pâté, Apple, rucola lettuce,toast with wild pâté
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25 minLunchdried yeast, fresh yeast, wheat flour, olive oil, salt, breakfast bacon, olive without pit, garlic, (half) dried tomato in oil, dried Provençal herbs, flour,Mediterranean plate bread
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15 minLunchmultigrain petit, ham, fennel, cherry tomato, gorgonzola,panini with gorgonzola
Nutrition
570Calories
Sodium0% DV0g
Fat52% DV34g
Protein62% DV31g
Carbs11% DV34g
Fiber0% DV0g
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