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Ingredients
- burro q.b.
- 80 g di Parmigiano reggiano a pezzi
- 3 uova
- 150 g di latte intero
- 200 g di farina
- 80 g di olio di semi di arachidi
- 1 pizzico di sale
- 1 bustina di lievito istantaneo per torte salate (15 g)
- 250 g di ricotta
- 100 g di prosciutto crudo a fette sottili
- 200 g di pomodori cuore di bue a fettine
- 250 g di mozzarella sgocciolata, a fettine
- basilico fresco q.b.
- olio extravergine di oliva q.b.
- Nutrition
- per 1 porzione
- Calories
- 1544 kJ / 369 kcal
- Protein
- 17.3 g
- Carbohydrates
- 17.7 g
- Fat
- 25.4 g
- Fiber
- 1.1 g
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