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Ingredients
Pasta sfoglia veloce
- 200 g di burro congelato, a pezzi
- 200 g di farina tipo 00 + q.b.
- 90 g di acqua fredda
- ½ cucchiaino di sale
Ripieno
- 100 g Parmigiano Reggiano, a pezzi
- 100 g di cipolla rossa a fette
- 30 g di olio extravergine di oliva
- 150 g di speck a cubetti
- 350 g di radicchio a pezzi
- 3 pizzichi di sale
- 1 pizzico di pepe nero macinato
- 3 uova
- 100 g di panna (min. 30% di grassi)
- Nutrition
- per 1 fetta
- Calories
- 1348.3 kJ / 322.3 kcal
- Protein
- 10.6 g
- Carbohydrates
- 14.4 g
- Fat
- 25.1 g
- Saturated fat
- 11.9 g
- Fiber
- 1.4 g
- Sodium
- 548.6 mg
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