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Ingredients
- 1 dose di pasta sfoglia come da Libro Base
- 30 g di Parmigiano Reggiano a pezzi (3 cm)
- 50 g di cipolle in quarti
- 10 g di olio extravergine di oliva
- 20 g di vino bianco secco
- 500 g di cuori di carciofo
- 1 pizzico di sale
- 1 pizzico di pepe
- 4 uova (da 60 g circa)
- 30 g di panna fresca liquida
- Nutrition
- per 1 porzione
- Calories
- 489 kcal / 2046 kJ
- Protein
- 13.2 g
- Fat
- 36.6 g
- Carbohydrates
- 28.5 g
- Fiber
- 5.8 g
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