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Ingredients
- 4 cuori di carciofo
- 1 limone il succo spremuto fresco
- 100 g di pecorino Romano a pezzi
- 1 mazzetto di menta fresca le foglioline
- 1 spicchio di aglio
- 1 mazzetto di prezzemolo fresco le foglioline lavate ed asciugate
- 40 g di olio extravergine di oliva
- 1 pizzico di sale + q.b.
- 1 pizzico di pepe nero macinato
- 2 uova
- 80 g di farina tipo 00
- 1 pizzico di lievito istantaneo per torte salate
- 100 g di acqua
- olio di arachidi
- Nutrition
- per 1 porzione
- Calories
- 304.5 kcal / 1273.8 kJ
- Protein
- 13.6 g
- Fat
- 20.5 g
- Carbohydrates
- 17.5 g
- Fibre
- 4 g
- Saturated Fat
- 6.6 g
- Sodium
- 762.5 mg
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