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Ingredients
- 500 g di acqua
- 200 g di polpa di zucca a cubetti (vedere consigli)
- 50 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 150 g di farina tipo 0
- 2 uova
- 20 g di olio extravergine di oliva
- 2 pizzichi di sale
- 300 g di latte
- burro q.b.
Ripieno
- 500 g di latte intero
- 40 g di burro
- 50 g di farina tipo 0
- ½ cucchiaino di sale
- 2 pizzichi di pepe nero macinato
- 2 pizzichi di noce moscata
- 20 g di olio extravergine di oliva
- 1 pizzico di aglio in polvere
- 200 g di guanciale a listarelle
- 500 g di funghi finferli freschi, a pezzi
- Nutrition
- per 1 porzione
- Calories
- 3145 kJ / 751.8 kcal
- Protein
- 36.6 g
- Carbohydrates
- 52.6 g
- Fat
- 45.4 g
- Saturated fat
- 18.4 g
- Fiber
- 4.7 g
- Sodium
- 1754.3 mg
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