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Ingredients
- 80 g di Parmigiano Reggiano a tocchetti (2-3 cm)
Pasta brisée
- 300 g di farina tipo 00
- 150 g di burro a pezzi
- 1 cucchiaino di sale
- 100 g di acqua
Ripieno
- 500 g di acqua
- 250 g di bietole, le foglie
- 150 g di ricotta di pecora, ben scolata dal siero
- ½ cucchiaino di sale
- 2 pizzichi di pepe nero macinato
- 1 uovo
Terminare la preparazione
- 10 uova di quaglia
- burro q.b.
- olio extravergine di oliva q.b.
- insalata fresca, a piacere
- Nutrition
- per 1 pezzo
- Calories
- 1360 kJ / 325 kcal
- Protein
- 11.7 g
- Carbohydrates
- 24.7 g
- Fat
- 19.9 g
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