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Pan di castagne in treccia con noci, mandorle e nocciole
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Ingredients
Impasto
- 300 g di acqua
- 20 g di lievito di birra fresco
- 400 g di farina tipo 0 + q.b.
- 100 g di farina di castagne
- 10 g di olio extravergine di oliva
- 1 - 1 ½ cucchiaino di sale (a piacere)
Ripieno
- 70 g di gherigli di noci
- 70 g di mandorle pelate
- 70 g di nocciole, sgusciate e spellate
- Nutrition
- per 1 porzione
- Calories
- 2259 kJ / 540 kcal
- Protein
- 15.3 g
- Carbohydrates
- 67.9 g
- Fat
- 24.9 g
- Fibre
- 5.8 g
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