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Ingredients
Ripieno
- 30 g di Parmigiano Reggiano, a pezzi (2-3 cm)
- 20 g di pecorino, a pezzi (2-3 cm)
- 10 g di olio extravergine di oliva
- 120 g di guanciale a cubetti o striscioline
- 250 g di latte intero
- 25 g di farina tipo 00
- ⅓ di cucchiaino di sale
- 1 - 2 pizzichi di pepe nero macinato
- 3 tuorli
Terminare la preparazione
- 1 uovo sbattuto
- 2 dosi di pasta sfoglia veloce, stesa (vedere consigli)
- pepe nero macinato, a piacere
- Nutrition
- per 1 pezzo
- Calories
- 2433 kJ / 582 kcal
- Protein
- 10 g
- Carbohydrates
- 34.7 g
- Fat
- 45.7 g
- Saturated fat
- 24.3 g
- Fiber
- 1 g
- Sodium
- 497.8 mg
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