Ingredients
- 100 g Gruyère cheese
- 10 g fresh parsley
- 600 g water
- 1 tsp dried instant yeast
- 200 g spelt flour
- 10 g olive oil
- 1 egg yolk
- 1 heaped Tbsp cumin seeds
- ½ tsp salt
- 150 g olive oil
- 80 g Parmesan cheese
- 2 garlic cloves
- 50 g carrot tops
- 25 g fresh tarragon
- 80 g almonds
- 1 - 2 pinches fine sea salt
- 1 pinch ground black pepper
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