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Passeiertal Valley Bread

Passeiertal Valley Bread

A recipe by Kobler Bäckerei Konditorei Café Bistro

Recipe for 1 person
Preparation time 10 min

4 pieces buckwheat bread with regional South Tyrolien grain
80g ricotta
20 fine slices smoked ham
100g rocket
100g tomatoes
1 portion herb salad from the Monstrolhof farm St. Andrä/Brixen
100g nuts from South Tyrol
Cut the buckwheat bread in two pieces, spread with ricotta and seasoning with salt and pepper. Put the tomatoes inside and roast the bread in the toaster. At the end complete it with the rocket and the smoked ham and serve with the herb salad and the nuts in a separated bowl.
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