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Ingredients
Fonduta
- 90 g di Parmigiano Reggiano a pezzi (Stagionatura 36 mesi)
- 200 g di panna (min. 30% di grassi)
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
Mini soufflé
- 1000 g di acqua
- 300 g di carote pelate e a rondelle (0.5 cm)
- 300 g di piselli surgelati
- burro q.b.
- 200 g di panna (min. 30% di grassi)
- 4 uova
- 2 pizzichi di sale
- 2 pizzichi di pepe nero macinato
- Nutrition
- per 1 pezzo
- Calories
- 294 kcal / 1230 kJ
- Protein
- 11.1 g
- Fat
- 24.6 g
- Carbohydrates
- 7 g
- Fiber
- 3.5 g
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