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Ingredients
Pasta brisée all'olio extravergine di oliva
- 150 g di farina tipo 00
- 60 g di olio extravergine di oliva + q.b.
- ½ cucchiaino di sale
- 45 g di acqua fredda
Ripieno
- 20 g di Parmigiano Reggiano, a pezzi
- 3 foglie di basilico fresche, lavate
- 250 g di formaggio fresco spalmabile
- 1 uovo
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
Terminare la preparazione
- 150 g di zucchine, a rondelle 2 mm
- 200 g di pomodori datterino, a metà
- 1 pizzico di sale
- 1 cucchiaino di zucchero di canna
- ½ cucchiaino di origano secco
- 1 burrata da 200 g (optional)
- Nutrition
- per 1 fetta
- Calories
- 1371.1 kJ / 327.8 kcal
- Protein
- 10 g
- Carbohydrates
- 16.7 g
- Fat
- 25.1 g
- Saturated fat
- 11.3 g
- Fiber
- 1 g
- Sodium
- 485.2 mg
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