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Vellutata di topinambur e cavolfiore con tortini ai quattro formaggi
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Ingredients
- burro q.b.
- pangrattato q.b.
- 75 g di Emmental a pezzi
- 75 g di Fontina a pezzi
- 150 g di ricotta fresca, ben sgocciolata
- 80 g di Gorgonzola a pezzi
- 70 g di panna (min. 30% di grassi)
- 2 uova
- 100 g di farina tipo 00
- ½ cucchiaino di sale
- 1 pizzico di pepe nero macinato
- 1850 g di acqua
- 30 g di olio extravergine di oliva
- 40 g di porro a pezzi
- 350 g di cavolfiore, tagliato in cimette
- 350 g di topinambur, pelato e a pezzi
- 1 cucchiaio colmo di dado per brodo vegetale
- Nutrition
- per 1 porzione
- Calories
- 2449.3 kJ / 585.5 kcal
- Protein
- 28.2 g
- Carbohydrates
- 40.2 g
- Fat
- 35.6 g
- Saturated fat
- 13.6 g
- Fiber
- 3.1 g
- Sodium
- 664.7 mg
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