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Ingredients
- 100 g di Parmigiano Reggiano, a pezzi (2-3 cm)
Pasta brisée senza glutine
- 300 g di farina senza glutine
- 150 g di burro a pezzi, freddo
- 1 cucchiaino di sale
- 80 g di acqua fredda
Ripieno
- 500 g di acqua
- 250 g di bietole, le foglie
- 3 fili di erba cipollina fresca tritata
- 30 g di olio extravergine di oliva
- 150 g di ricotta di pecora, ben scolata dal siero
- ½ cucchiaino di sale
- 2 pizzichi di pepe nero macinato
- 8 uova
- burro q.b.
Terminare la preparazione
- olio extravergine di oliva q.b.
- Nutrition
- per 1 fetta
- Calories
- 1954.4 kJ / 467.1 kcal
- Protein
- 15.3 g
- Carbohydrates
- 34.5 g
- Fat
- 29.7 g
- Saturated fat
- 14.9 g
- Fiber
- 1.1 g
- Sodium
- 506.9 mg
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