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Ingredients
- 60 g di pecorino Romano a pezzi
Salsa al pomodoro
- 350 g di pomodori ciliegino, sbucciati e senza semi, a metà
- 1 pizzico di sale
- 4 - 5 foglie di basilico fresche + q.b.
Besciamella alla ricotta
- 250 g di latte
- 10 g di burro
- 25 g di farina tipo 00
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 1 pizzico di noce moscata
- 150 g di ricotta, ben scolata dal siero
Terminare la preparazione
- 6 - 8 fogli di pane carasau
- Nutrition
- per 1 porzione
- Calories
- 2795 kJ / 668 kcal
- Protein
- 30.1 g
- Carbohydrates
- 7.1 g
- Fat
- 28.9 g
- Saturated Fat
- 15.8 g
- Fibre
- 2.3 g
- Sodium
- 1760.5 mg
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