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Ingredients
Impasto
-
50
g lardo
or 50 g di burro - 200 g di acqua
- 450 g farina
- 1 cucchiaini rasi di sale
- 10 g di olio extravergine di oliva
Ripieno
- 100 g Parmigiano reggiano a pezzi (3 cm)
- 500 g di acqua
- 1 cucchiaino di sale + q.b.
- 800 g di bietole, le foglie a strisce (1 cm) e i gambi a pezzi (2 cm)
- 700 g di spinaci freschi, le foglie a strisce (1 cm)
- 100 g pancetta
- 120 g di cipollotti a pezzi
- 1 mazzetto di prezzemolo, le foglioline lavate ed asciugate
- 30 g di olio extravergine di oliva
- Nutrition
- per 1 porzione
- Calories
- 2402 kJ / 574 kcal
- Protein
- 23.7 g
- Carbohydrates
- 65.4 g
- Fat
- 26 g
- Fiber
- 6.7 g
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