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Ingredients
- 100 g di Parmigiano Reggiano, a pezzi (3-4 cm)
Cottura erbette
- 500 g di acqua
- 500 g di erbette di campo a foglia larga
- 30 g di olio extravergine di oliva
- 1 cucchiaino raso di sale
Besciamella
- 80 g di burro a pezzi
- 1000 g di latte
- 80 g farina tipo 00
- 5 g di sale
- 3 pizzichi di pepe nero macinato
- 2 pizzichi di noce moscata in polvere
Terminare la preparazione
- 200 g di pasta all'uovo secca, tipo lasagne
- 350 g di ricotta fresca
- 200 g di prosciutto cotto a fette, a listarelle
- Nutrition
- per 1 porzione
- Calories
- 1732.5 kJ / 414.1 kcal
- Protein
- 20.8 g
- Carbohydrates
- 17.9 g
- Fat
- 29.3 g
- Saturated fat
- 14.9 g
- Fiber
- 1.6 g
- Sodium
- 888 mg
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