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Ingredients
Pasta brisèe
- 150 g di farina tipo 00
- 80 g di burro freddo, a pezzi
- 1 cucchiaino raso di sale
- 50 g di acqua
Ripieno funghi e Fontina
- 1 spicchio di aglio
- 40 g di olio extravergine di oliva
- 300 g di funghi freschi misti, a tocchetti
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 2 rametti di maggiorana fresca, le foglioline lavate ed asciugate
- 250 g di Fontina, a tocchetti
- 4 uova
- 60 g di latte intero
- Nutrition
- per 1 fetta
- Calories
- 938.1 kJ / 224.3 kcal
- Protein
- 9.7 g
- Carbohydrates
- 10.4 g
- Fat
- 16.3 g
- Saturated fat
- 7.5 g
- Fiber
- 0.9 g
- Sodium
- 563.5 mg
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