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Ingredients
Impasto
- 70 g di farina di segale
- 140 g di farina tipo 00
- 15 g di olio extravergine di oliva
- 1 uovo
- 60 g di acqua
- 1 cucchiaino di sale
Ripieno
- 50 g di scalogno a pezzi
- 30 g di olio extravergine di oliva
- 150 g di patate cotte, a tocchetti (vedere consigli)
- 250 g di ricotta ben scolata
- 1 cucchiaino raso di sale
- 5 g di erba cipollina fresca, tritata finemente
- olio di arachidi
- Nutrition
- per 1 pezzo
- Calories
- 494.7 kJ / 118.3 kcal
- Protein
- 4.1 g
- Carbohydrates
- 13.1 g
- Fat
- 5.9 g
- Saturated Fat
- 2 g
- Fibre
- 1.1 g
- Sodium
- 285 mg
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