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Ingredients
Biscotti al pecorino
- 50 g di pecorino Romano a pezzi
- 1 pizzico di pepe nero macinato
- 45 g di burro
- 65 g di farina tipo 00
Mousse alla barbabietola
- 100 g di barbabietole rosse cotte a pezzi
- 50 g di formaggio fresco spalmabile
- 40 g di salmone affumicato a listarelle
- 20 g di panna (min. 30% di grassi)
- 1 pizzico di sale
Terminare la preparazione
- finocchietto selvatico, a piacere
- Nutrition
- per 1 pezzo
- Calories
- 369 kJ / 88.2 kcal
- Protein
- 3.8 g
- Carbohydrates
- 5.7 g
- Fat
- 5.4 g
- Saturated fat
- 3.3 g
- Fiber
- 0.3 g
- Sodium
- 0.2 mg
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