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Torta salata di Pasqua con crema di Parmigiano Reggiano
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Ingredients
Crema di Parmigiano Reggiano
- 100 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 2 uova
- 1 pizzico di pepe nero macinato
Impasto
- 200 g farina tipo 00
- 35 g di olio extravergine di oliva
- 75 g di acqua
- 5 g di sale
- 4 salamini tipo Cacciatorino, a fette (circa 150 g)
- 250 g di scamorza a fette
- 1 uovo, leggermente sbattuto
- Nutrition
- per 1 fetta
- Calories
- 2092.7 kJ / 500.2 kcal
- Protein
- 29.5 g
- Carbohydrates
- 26.7 g
- Fat
- 31.4 g
- Saturated Fat
- 13.8 g
- Fibre
- 0.8 g
- Sodium
- 1128.7 mg
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