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Marinara served with mushroom ragout filled in phyllo baskets and tian of goat cheese and peppers Recipe

  • 4servings
  • 40minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Chickpeas 200 Gram

  2. Vegetable stock 800 Milliliter

  3. Onion 80 Gram

  4. Cardamom 5 Gram

  5. Cinnamon 5 Gram

  6. Star anise 1 Gram

  7. Garlic 10 Gram

  8. Parsley stalk 2 Gram

  9. Tomatoes 15 Gram

  10. Coriander leaves 15 Gram

  11. Coriander seeds 10 Gram

  12. Turmeric 5 Gram

  13. Salt 5 Gram

  14. Mushrooms 250 Gram

  15. Onions 50 Gram

  16. Confit garlic 20 Gram

  17. Cream 10 Milliliter

  18. Phyllo sheets 4

  19. Clarified butter 50 Milliliter

  20. Red/green/yellow pepper 6 Gram

  21. Goat cheese 80 Gram

  22. Olive oil 50 Milliliter

Instructions Jump to Ingredients ↑

  1. Directions

  2. -Marinara:-

  3. -Boil chick peas which are soaked over night

  4. -Add all the ingredients except cardamom, cinnamon, turmeric, star anise, these can be made in a paste and added

  5. -Serve hot sprinkle with chopped coriander leaves

  6. -Mushroom ragout:

  7. -Mushroom cooked with onion and add cream

  8. -Add confit garlic

  9. -Phyllo sheets are layered with butter and molded in a timbale and baked and served warm

  10. -Tian of pepper and goat cheese

  11. -Peppers are charred grilled and cut into petals and marinated

  12. -In tian mould layer the peppers and cheese and serve it cold

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