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Ingredients
- 4 bulbi di finocchio in quarti
- 50 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 2 fette di pancarré
- 3 foglie di salvia fresca, lavate
- 1 rametto di rosmarino fresco, gli aghi lavati ed asciugati
- 400 g di petto di pollo a pezzi
- 20 g di olio extravergine di oliva + q.b.
- 1 pizzico di sale
- 1 pizzico di noce moscata in polvere
- 1 uovo
- 30 g di burro
- 100 g di Fontina a bastoncini
- farina tipo 00 q.b.
- 1 scalogno
- 200 g di vino bianco
- 100 g di acqua
-
1
cucchiaino di dado per brodo vegetale
or 1 dado per brodo vegetale (dose per 0,5 l)
- Nutrition
- per 1 porzione
- Calories
- 1653 kJ / 395 kcal
- Protein
- 37.4 g
- Carbohydrates
- 8.6 g
- Fat
- 23.7 g
- Fibre
- 1.8 g
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