Gastronomixs

Rye bread-hazelnut soil

A good basis for creating edible landscapes.

Rye bread-hazelnut soil

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Ingredients

500

g

Dutch (Frisian) black rye bread

200

g

hazelnuts, toasted

50

g

panko

 

 

olive oil

 

 

salt and pepper

Preparation method

  • Fry the panko in olive oil until golden brown and drain on paper towels. Sprinkle with salt.
  • In a blender, grind the rye bread and hazelnuts.
  • Add the fried panko.
  • Season with salt and pepper.

Serving suggestions

  • To add a crunchy texture to a starter or amuse-bouche, such as a cauliflower mousse.
  • To represent soil in a garden of crudités served as an amuse-bouche.

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