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Ingredients
Pasta brisèe
- 200 g di farina tipo 00
- 80 g di olio extravergine di oliva
- 60 g di acqua
- ½ cucchiaino di sale
Ripieno
- 80 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 500 g di acqua
- 300 g di spinaci freschi in foglia
- 30 g di olio extravergine di oliva
- 100 g di scalogno a listarelle
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 100 g di ricotta ben scolata
- 1 uovo
- Nutrition
- per 1 fetta
- Calories
- 232 kcal / 970 kJ
- Protein
- 7.6 g
- Fat
- 15.2 g
- Carbohydrates
- 17.3 g
- Fibre
- 1.2 g
- Saturated Fat
- 4 g
- Sodium
- 272 mg
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