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Ingredients
Pasta al cacao
- 280 g di farina tipo 00 + q.b.
- 20 g di cacao amaro in polvere
- 2 uova (circa 60 g l'una)
- 1 ½ cucchiaio di olio extravergine di oliva
Ripieno
- 80 g di Parmigiano reggiano a pezzi (2-3 cm)
- 30 g di gherigli di noci
- 30 g di pancetta affumicata
- 300 g di ricotta fresca scolata dal siero
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
Terminare la preparazione
- 40 g di burro a tocchetti
- Nutrition
- per 1 porzione
- Calories
- 689 kcal / 2883 kJ
- Protein
- 29 g
- Fat
- 36.3 g
- Carbohydrates
- 61.7 g
- Fibre
- 2.2 g
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