John Myers
Contents
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Ingredients
Focaccia:
- 150 g Cherry tomatoes
- 150 g Black pitted olives
- 6 tbsp Olive oil
- 2 stems Basil
- 750 g Wheat flour
- 500 ml Lukewarm water
- 1 packet Dry yeast
- 1 tbsp Honey
- 1 tbsp Salt
- 2 Rosemary sprigs
- 2 Sprigs of thyme
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Oregano
Soup:
- 2 Shallots
- 2 Garlic cloves
- 50 g Truffle butter
- 1 tbsp Flour
- 75 ml White wine
- 1 L Vegetable broth
- 250 ml Cream
- 1 pinch Sea salt
- 1 pinch Pepper
- 1 pinch Nutmeg
- 250 g Parmesan
- 15 ml Truffle oil
Instructions
For the focaccia:
- For the focaccia, cut the tomatoes and olives into slices. Then marinate in olive oil and the cut basil for about 30 minutes. Mix about 3/4 of the amount of flour with yeast, salt, honey, oil and water with a mixer to form an elastic, soft dough. Cover the dough and let it rise in a warm place for 20 minutes. Then work the chopped herbs with the remaining flour under the dough and knead vigorously for 3-5 minutes. Now let the dough rest a little, then roll out about 2.5 cm thick and place on a greased baking sheet. The olives and tomatoes are spread on the dough and placed in a preheated oven at 180 ° C and baked for about 25 minutes. After baking, the finished focaccia is sprinkled with oregano.
For the Parmesan truffle soup:
- For the Parmesan truffle soup, first peel the shallots and garlic, cut finely and sweat in truffle butter until translucent. Then dust with flour, deglaze with wine and season with salt, pepper and nutmeg. Now add the broth and simmer for about 20 minutes. Now add the cream and bring to the boil again briefly - remove from the heat. Now grate the Parmesan and stir into the soup (keep some Parmesan for decoration), let it steep for 30 minutes. Now the soup just needs to be pureed, passed through a sieve and seasoned. Drizzle a little truffle oil over the soup and serve.
Nutrition
Serving: 100gCalories: 198kcalCarbohydrates: 17.7gProtein: 5gFat: 11.7g
