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Ingredients
- 40 g di Parmigiano reggiano a pezzi (2-3 cm)
- 1 spicchio di aglio (optional)
- 1 - 2 rametti di menta fresca, le foglioline lavate ed asciugate
- ½ limone, preferibilmente biologico, la scorza (senza la parte bianca)
- 500 g di acqua + q.b.
- 200 g di cuori di carciofo, privati delle parti esterne più dure
- 250 g di patate, pelate e a cubetti (1-2 cm)
- 2 uovo
- ½ cucchiaino di sale
- 1 - 2 pizzichi di pepe nero macinato fresco
- 20 g di pangrattato + q.b. per impanare
- 50 g di scamorza affumicata a cubetti (1 cm)
- olio per frittura
- Nutrition
- per 1 porzione
- Calories
- 2205 kJ / 527 kcal
- Protein
- 15 g
- Carbohydrates
- 31 g
- Fat
- 39 g
- Fibre
- 4 g
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