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Ingredients
- 100 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 200 g di Emmental a pezzi
Besciamella
- 50 g di burro + q.b.
- 600 g di latte
- 50 g farina tipo 00
- ½ cucchiaino di sale
- 2 pizzichi di pepe nero macinato
- 2 pizzichi di noce moscata in polvere
- 3 uova
Terminare la preparazione
- 300 g di tagliolini secchi
- pangrattato q.b.
- 1 pizzico di sale
- Nutrition
- per 1 porzione
- Calories
- 2383.7 kJ / 569.7 kcal
- Protein
- 29.7 g
- Carbohydrates
- 52.1 g
- Fat
- 28.4 g
- Saturated fat
- 16 g
- Fiber
- 1.6 g
- Sodium
- 658.8 mg
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