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Ingredients
Pasta sfoglia veloce
- 200 g di burro congelato, a pezzi
- 200 g di farina tipo 00 + q.b.
- 90 g di acqua fredda
- ½ cucchiaino di sale
Ripieno
- 80 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 100 g di cipolla rossa a fette (0.5 cm)
- 30 g di olio extravergine di oliva
- 300 g di radicchio rosso di Verona a fette (0.5 cm)
- 300 g di salsiccia di maiale, spellata e a tocchetti (2-3 cm)
- 3 pizzichi di sale
- 1 pizzico di pepe nero macinato
- 1 uovo
- Nutrition
- per 1 fetta
- Calories
- 1588.1 kJ / 379.6 kcal
- Protein
- 11 g
- Carbohydrates
- 18.1 g
- Fat
- 29.6 g
- Saturated Fat
- 14.6 g
- Fibre
- 1 g
- Sodium
- 510.9 mg
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