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Ingredients
Pasta brisée all'olio extravergine di oliva
- 150 g di farina tipo 00
- 60 g di olio extravergine di oliva
- ½ cucchiaino di sale
- 45 g di acqua fredda
Ripieno
- 80 g di Parmigiano Reggiano, a pezzi
- 100 g di ricotta fresca, ben sgocciolata
- 300 g di pomodorini (ad es. rossi, gialli e verdi)
- 2 pizzichi di fior di sale
- 2 pizzichi di pepe nero macinato
Pesto
- 50 g di Parmigiano Reggiano, a pezzi
- 30 g di pinoli sgusciati
- ½ spicchio di aglio (optional)
- 30 g di basilico fresco, le foglie lavate ed asciugate
- 80 g di olio extravergine di oliva
- 1 - 2 pizzichi di sale
- Nutrition
- per 1 fetta
- Calories
- 1428.2 kJ / 341.3 kcal
- Protein
- 10.1 g
- Carbohydrates
- 17.3 g
- Fat
- 26 g
- Saturated fat
- 6.6 g
- Fiber
- 1.2 g
- Sodium
- 439.1 mg
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