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Ingredients
Pasta matta
- 75 g di acqua
- 35 g di olio di semi di mais
- 35 g di olio extravergine di oliva
- 300 g di farina tipo 00
- 1 pizzico di sale
Ripieno
- 150 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 100 g di porri a pezzi
- 10 aghi di rosmarino fresco, lavati
- 1 spicchio di aglio
- 50 g di olio extravergine di oliva
- 300 g di passata di pomodoro
- 100 g di acqua
- 1 cucchiaino di dado per brodo vegetale
- 1200 g di patate, pelate e a fette sottili (2-3 mm)
- 1 cucchiaino di sale
- 150 g di panna da cucina
- Nutrition
- per 1 porzione
- Calories
- 3191.2 kJ / 762.2 kcal
- Protein
- 17 g
- Carbohydrates
- 81.1 g
- Fat
- 41.1 g
- Saturated fat
- 13.4 g
- Fiber
- 3.7 g
- Sodium
- 899.2 mg
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