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Ingredients
La pâte
- 120 g de saindoux
- 250 g d'eau
- 15 g de levure boulangère fraîche émiettée
-
½
c. à café de sucre en poudre
or ½ c. à café de poudre de malt - 500 g de farine blanche type 45
- 1 c. à café de sel
La garniture
- farine blanche type 45 pour fariner
- 100 g de jambon cru type speck, coupé en dés
- 100 g de jambon blanc coupé en dés
- 200 g de fromage fontina coupé en dés (1 cm)
- 100 g de salami type cacciatorino, coupé en tranches fines (1-2 mm)
- 2 c. à soupe d'huile d'olive extra vierge et un peu pour huiler
- Nutrition
- per 1 part
- Calories
- 428 kcal / 1791 kJ
- Protein
- 23 g
- Fat
- 17 g
- Carbohydrates
- 49 g
- Fibre
- 2 g
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