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Ingredients
Pasta frolla
- 230 g di farina tipo 00 + q.b.
- 25 g di zucchero
- 100 g di burro a pezzi + q.b.
- 1 uovo medio
Ripieno
- 150 g di riso originario
- 800 g di acqua
- 1 cucchiaino di sale + q.b.
- 300 g di bietole, le foglie senza la costa
- 25 g di uvetta
- 20 g di vin santo
- 30 g di mollica di pane secca a tocchetti
- 60 g di latte
- 80 g di Parmigiano Reggiano, a pezzi (2-3 cm)
- 40 g di pecorino, a pezzi (2-3 cm)
- 30 g di burro
- 2 uova medie
- 25 g di zucchero
- 1 pizzico di cannella in polvere
- 1 pizzico di noce moscata grattugiata
- 1 pizzico di pepe nero macinato
- 40 g di cedro candito a cubetti
- 30 g di pinoli sgusciati
Terminare la preparazione
- 10 g di pinoli sgusciati (optional)
- Nutrition
- per 1 fetta
- Calories
- 1975 kJ / 472 kcal
- Protein
- 14.5 g
- Carbohydrates
- 54.8 g
- Fat
- 23 g
- Saturated fat
- 11.7 g
- Fiber
- 2.3 g
- Sodium
- 682.8 mg
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