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Ingredients
Pasta brisée
- 200 g di farina tipo 0
- 80 g di burro freddo, a pezzi + q.b.
- 60 g di acqua fredda
- 1 pizzico di sale
Ripieno
- 30 g di pecorino Romano a pezzi (2-3 cm)
- 250 g di formaggio di capra fresco
- 1 uovo
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
Terminare la preparazione
- 30 g di speck a fette
- 100 g di fichi con la buccia e rondelle (5 mm circa) (vedere consigli)
- Nutrition
- per 1 fetta
- Calories
- 1293.4 kJ / 304.6 kcal
- Protein
- 12.1 g
- Carbohydrates
- 20.4 g
- Fat
- 19.6 g
- Saturated fat
- 12.3 g
- Fiber
- 0.4 g
- Sodium
- 52.5 mg
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