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Ingredients
La pâte
- 50 g d'eau
-
1
c. à café de sucre en poudre
or 1 c. à café de poudre de malt -
15
g de levure boulangère fraîche
or 2 c. à café bombées de levure boulangère sèche -
180
g de lait ribot
or 180 g de lait écrémé - 400 g de farine à pain type Manitoba
- 1 c. à café de sel
La garniture
- 50 g de parmesan coupé en morceaux
-
50
g de fromage caciocavallo coupé en morceaux
or 50 g de fromage fontina coupé en morceaux - 80 g de mozzarella égouttée et coupée en lamelles
La finition
- 80 g de gorgonzola coupé en morceaux (2-3 cm)
- 1 pincée de poivre moulu
- Nutrition
- per 1 part
- Calories
- 581 kcal / 2431 kJ
- Protein
- 30 g
- Fat
- 18 g
- Carbohydrates
- 80 g
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