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Ingredients
Ripieno
- 150 g di Parmigiano Reggiano, a pezzi
- 30 g di olio extravergine di oliva
- 300 g di lonza di maiale a tocchetti (3 cm)
- 100 g di prosciutto crudo a pezzi
- 100 g di mortadella a pezzi
- 1 pizzico di noce moscata in polvere
- 1 uovo
- 1000 g di acqua
Impasto
- 250 g di farina tipo tummina
- 100 g di farina di grano saraceno
- 4 uova
- 10 g di olio extravergine di oliva
Terminare la preparazione
- brodo di carne di cappone (vedere consigli)
- Nutrition
- per 1 porzione
- Calories
- 1409.6 kJ / 336.9 kcal
- Protein
- 21.5 g
- Carbohydrates
- 25.1 g
- Fat
- 16.2 g
- Saturated fat
- 5.7 g
- Fiber
- 1.2 g
- Sodium
- 394.9 mg
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