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Ingredients
- 70 g di Gruviera a pezzi
- 80 g di pecorino Romano a pezzi
Pasta brisèe
- 270 g farina tipo 00
- 140 g di burro freddo, a tocchetti
- ½ cucchiaino di sale
- 70 g di acqua fredda
Ripieno e terminare la preparazione
- 10 g di olio extravergine di oliva
- 20 g di burro
- 400 g di cipolle, sbucciate e a fette (0.5 cm)
- 1 cucchiaino di sale
- 1 cucchiaino di zucchero di canna
- 1 cucchiaino di pepe nero macinato
- 150 g di panna (min. 30% di grassi)
- 150 g di ricotta fresca, scolata dal siero
- 2 uova
- Nutrition
- per 1 fetta
- Calories
- 1571.6 kJ / 375.6 kcal
- Protein
- 10.8 g
- Carbohydrates
- 25.4 g
- Fat
- 6.9 g
- Saturated fat
- 0.3 g
- Fiber
- 2.9 g
- Sodium
- 455.9 mg
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