Ingredients
- 200 g Fenchel
- 200 g Porree
- 30 g Olivenöl
- ¾ TL Salz
- 1 TL Pfeffer
- 1 - 2 Zweige Thymian
- 100 g Ziegenkäserolle
- 2 Eier
- 100 g Ricotta
- 375 g Blätterteig
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