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Ingredients
- 200 g di bulbi di finocchio a metà o in quarti
- 200 g di porri solo parte bianca
- 30 g di olio extravergine di oliva
- ½ di cucchiaino di sale + q.b.
- 1 cucchiaino di pepe nero macinato
- 2 cucchiai di foglioline di timo fresco lavate
- 100 g di caprino
- 2 uovo
- 100 g di ricotta fresca scolata dal siero
- 460 g di pasta sfoglia pronta rettangolare (2 rotoli)
- Nutrition
- per 1 pezzo
- Calories
- 246.5 kcal / 1031.5 kJ
- Protein
- 7.2 g
- Fat
- 15.1 g
- Carbohydrates
- 20.5 g
- Fibre
- 1.7 g
- Saturated Fat
- 6.6 g
- Sodium
- 367.4 mg
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