tomato - 0,5 kg
pink tomatoes - 0,5 kg
onion - 2 pcs.
garlic - 3 heads
salt
ground black pepper
olive oil - 60 ml
bake 180 °C, 45 min with convection
dried basil - 1 tbsp.
dried basil - 1 tbsp. chili flakes - ½ tsp.
butter - 100 g
wine vinegar - 50 ml
chicken broth - 500 ml
boil
cream 33% - 240 ml
white mushrooms - 800 g
shallot - 200 g
garlic - 1 head
olive oil - 80 ml
dried thyme - 4 branches
salt - 2 tsp.
bake 180 °C, 25 min with convection
chicken broth - 500 ml
boil
butter - 70 g
cream 33% - 150 ml
mozzarella - 50 g
cheddar cheese - 50 g