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Ingredients
- 500 g di acqua
- 600 g di polpa di zucca a tocchetti (2 cm circa)
Impasto
- 250 g di farina tipo 00
- 170 g di ricotta fresca, scolata dal siero (vedere consigli)
- 50 g di acqua
- ½ cucchiaino di sale
Ripieno
- 50 g di Parmigiano reggiano a pezzi (2-3 cm)
- 300 g di ricotta fresca, scolata dal siero (vedere consigli)
- 1 pizzico di sale
- 1 pizzico di noce moscata in polvere
Terminare la preparazione
- 100 g di gorgonzola piccante a cubetti
- Nutrition
- per 1 fetta
- Calories
- 1130 kJ / 270 kcal
- Protein
- 13.9 g
- Carbohydrates
- 28.8 g
- Fat
- 11.8 g
- Saturated fat
- 0 g
- Fiber
- 0.7 g
- Sodium
- 0 mg
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