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Ingredients
Ripieno
- 30 g di olio extravergine di oliva
- 100 g di petto di pollo a tocchetti (2 cm circa)
- 100 g di carne di maiale, lombo a tocchetti (2 cm circa)
- 100 g di mortadella a cubetti (1 cm circa)
- 100 g di salsiccia cruda spellata e sbriciolata
- 1 uovo
- 100 g di Parmigiano Reggiano grattugiato
- 1 pizzico di noce moscata in polvere
- 1 pizzico di sale
Pasta
- 500 g di farina tipo 00 + q.b.
- 5 uova medie
- 1 cucchiaio di olio extravergine di oliva
Terminare la preparazione
- 3000 g di brodo di cappone
- Nutrition
- per 1 porzione
- Calories
- 1904 kJ / 455 kcal
- Protein
- 27.4 g
- Carbohydrates
- 38.2 g
- Fat
- 22.5 g
- Fiber
- 1.7 g
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