Garlic ice cream with fresh tomato
Learn how to make Garlic ice cream with fresh tomato
Prep Time 5 minutes
Cook Time 19 minutes
Additional Time 5 minutes
Total Time 29 minutes
- farina 250 g
- yeast 10 g
- basil pesto 40 g
- sale QB
- extra virgin olive oil 20 g
- sugar 20 g
- Warm water should be used to dissolve the yeast. In a mixing bowl, combine the flour, basil pesto, and salt
- Combine the two compounds and knead them together for a long time. Allow the volume to rise until it has doubled.
- Form two small loaves of bread, allow them to rise, and then bake them at 200 ° C for about 20 minutes. When the bread has cooled, cut it into thin croutons and place them in the oven to dry.
Amount Per ServingCalories 321Total Fat 22gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 5mgSodium 134mgCarbohydrates 27gFiber 3gSugar 11gProtein 7g