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Ingredients
- 100 g di Parmigiano reggiano a pezzi (2-3 cm)
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 500 g di acqua
- 350 g di petto di pollo a tocchetti (1 cm)
- 100 g di mortadella a cubetti
- 100 g di ricotta fresca, scolata dal siero
- 2 uova
- 2 pizzichi di sale
- 1 pizzico di pepe
- 1 cucchiaio di olio extravergine di oliva
- 16 fette di pancetta coppata
- Nutrition
- per 1 porzione
- Calories
- 1812 kJ / 433 kcal
- Protein
- 44.9 g
- Carbohydrates
- 1.2 g
- Fat
- 27.7 g
- Fibre
- 0.1 g
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