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Ingredients
- 50 g di Parmigiano Reggiano a pezzi
- 200 g di polpa di zucca a pezzi (2-3 cm)
- 15 g di burro + q.b.
- 120 g di ricotta di capra
- 2 uova
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 700 g di acqua
- 180 g di Taleggio
- 12 fettine di guanciale di maiale
- 6 pomodorini confit
- Nutrition
- per 6 porzioni
- Calories
- 664 kcal / 2778 kJ
- Protein
- 43.1 g
- Fat
- 49.3 g
- Carbohydrates
- 13 g
- Fibre
- 0.5 g
- Saturated Fat
- 28.6 g
- Sodium
- 1326.9 mg
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