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Tortelli con fonduta di Parmigiano Reggiano, pancetta e noci
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Ingredients
Pasta fresca
- 400 g di farina tipo 00
- 4 uova
- 10 g di olio extravergine di oliva
Ripieno
- 500 g di acqua
- 700 g di foglie di spinaci freschi
- 100 g di Parmigiano Reggiano, a pezzi (stagionatura 24 mesi)
- 1 uovo
- 250 g di ricotta romana
Fonduta al Parmigiano
- 400 g di Parmigiano Reggiano, a pezzi (stagionatura 24 mesi)
- 400 g di panna (min. 30% di grassi)
- 1 cucchiaino raso di sale
- 1 pizzico di pepe nero macinato fresco
- 150 g di pancetta a cubetti
Terminare la preparazione
- gherigli di noci frantumati q.b.
- Nutrition
- per 1 porzione
- Calories
- 3905.1 kJ / 933.4 kcal
- Protein
- 44.6 g
- Carbohydrates
- 50.8 g
- Fat
- 40 g
- Fiber
- 3.5 g
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