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Ingredients
- 100 g di Parmigiano Reggiano, a pezzi (2-3 cm)
- 250 g di farina tipo 00
- 60 g di burro a pezzi
- 60 g di latte
- 1 uovo
- 4 - 5 foglie di basilico fresco + q.b. per servire
- 16 g di lievito istantaneo per torte salate
- 1 pizzico di sale
- 250 g di ricotta fresca, ben scolata dal siero
- Nutrition
- per 1 pezzo
- Calories
- 915.2 kJ / 218.7 kcal
- Protein
- 9.4 g
- Carbohydrates
- 20.7 g
- Fat
- 11.5 g
- Saturated Fat
- 7 g
- Fibre
- 0.6 g
- Sodium
- 170.7 mg
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