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Ingredients
Pasta brisèe
- 200 g di farina tipo 00
- 80 g di olio extravergine di oliva
- 60 g di acqua
- ½ cucchiaino di sale
Ripieno
- 80 g di Parmigiano Reggiano a cubetti
- 500 g di acqua
- 300 g di bietole, le foglie
- 30 g di olio extravergine di oliva
- 150 g di porri a listarelle
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 100 g di ricotta ben scolata
- 1 uovo
- Nutrition
- per 1 porzione
- Calories
- 2408 kJ / 575.5 kcal
- Protein
- 18.1 g
- Carbohydrates
- 43.8 g
- Fat
- 37.6 g
- Saturated fat
- 9.9 g
- Fiber
- 3.3 g
- Sodium
- 172.7 mg
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