Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
La pâte
- 120 g de saindoux
- 250 g d'eau
- 15 g de levure fraîche émiettée
-
½
c. à café de sucre en poudre
or ½ c. à café de poudre de malt - 500 g de farine à pâtisserie
- 1 c. à café de sel
La garniture
- de la farine à pâtisserie pour travailler
- 100 g de jambon sec type speck, en dés
- 100 g de jambon cuit en dés
- 200 g de Fontina en dés (1 cm)
- 100 g de salami type cacciatorino, en tranches fines (1-2 mm)
- 2 c. à soupe d'huile d'olive extra vierge et un peu plus pour huiler
- Nutrition
- per 1 portion
- Calories
- 428 kcal / 1791 kJ
- Protein
- 23 g
- Fat
- 17 g
- Carbohydrates
- 49 g
- Fiber
- 2 g
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
