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Ingredients
Zucca
- 600 g di acqua
- 1 cucchiaino di sale
- 500 g di polpa di zucca a pezzi (3 cm)
Pasta
- 300 g di farina tipo 00 + q.b.
- 3 uova
- 1 pizzico di sale
Ripieno
- 100 g di amaretti duri
- 150 - 200 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 50 g di Gorgonzola a pezzi
- 1 pizzico di noce moscata in polvere
- 1 pizzico di sale
Terminare la preparazione
- 1 cucchiaio di olio extravergine di oliva
- 40 g di burro
- 4 - 5 foglie di salvia fresca, lavate
- Parmigiano Reggiano grattugiato grattugiato, a piacere
- Nutrition
- per 1 porzione
- Calories
- 2449.7 kJ / 585.5 kcal
- Protein
- 27.4 g
- Carbohydrates
- 61 g
- Fat
- 26.8 g
- Saturated fat
- 12.7 g
- Fiber
- 1.1 g
- Sodium
- 817.3 mg
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