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Ingredients
- 200 g di Parmigiano Reggiano a pezzi (2-3 cm)
Pesto di prezzemolo
- 50 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 15 g di pinoli sgusciati
- ½ spicchio di aglio (optional)
- 30 g di prezzemolo fresco, gambi e foglie, lavati
- 60 g di olio extravergine di oliva
Besciamella di pesce
- 80 g di burro a pezzi (2-3 cm)
- 8 code di mazzancolle, eviscerate e a pezzi (2-3 cm)
- 1 spicchio di aglio (optional)
- 1000 g di latte
- 100 g di farina tipo 00
- 1 cucchiaino di sale
- 1 pizzico di noce moscata in polvere (optional)
Terminare la preparazione
- 250 g di pasta all'uovo fresca tipo lasagne (sfoglia sottile)
- 600 g di code di mazzancolle, eviscerate e tagliate a tocchetti (1-2 cm)
- Nutrition
- per 1 porzione
- Calories
- 1546.5 kJ / 369.7 kcal
- Protein
- 21.7 g
- Carbohydrates
- 24.8 g
- Fat
- 20.9 g
- Saturated fat
- 9.8 g
- Fiber
- 0.9 g
- Sodium
- 425.2 mg
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