4

condividi su

RUSTIC PARMIGIAN FIOCKS

ingredienti

persone

4

Origano

1 teaspoon

Farina di frumento tipo 00

200 grams

Burro

100 grams

Latte intero

85 mL

Sale iodato

1 pinch

Uovo, tuorlo

1 unit

Parmigiano grattugiato

65 grams

starters da Italia

RUSTIC PARMIGIAN FIOCKS

RUSTIC PARMIGIAN FIOCKS

vegetariano con glutine con uova con lattosio ricco in fosforo

pronta in

1 ora 10 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta RUSTIC PARMIGIAN FIOCKS

Delicious tasty and rustic appetizers

Foto preparazione RUSTIC PARMIGIAN FIOCKS

step 1

Begin to prepare the pasta flavored with Parmesan cheese: put the flour and cold butter into pieces in a mixer and shake to get the sandblasting. Add the Parmesan cheese, salt and cold milk

Foto preparazione RUSTIC PARMIGIAN FIOCKS

step 2

Work the whole thing, still a bit with the mixer, to compact the ingredients. When the ingredients are a bit compacted, transfer the dough onto a work surface, quickly molding a panet.

Foto preparazione RUSTIC PARMIGIAN FIOCKS

step 3

Wrap it in the food film and allow it to cool in the fridge for at least 30 minutes. After the rest time, resume the dough, remove the pieces of about 24gr of weight.

Foto preparazione RUSTIC PARMIGIAN FIOCKS

step 4

Wrap the thin strips of 20 cm in length, then wrap the filet on it by making a knot. As soon as they are ready, place the knots on an oven-baked pan.

Foto preparazione RUSTIC PARMIGIAN FIOCKS

step 5

Then put the knots in the fridge for at least 30 minutes. To fix the shape, then reseat them and brush them on the surface with the yolk beaten with milk. Sprinkle the surface of the flakes with Parmesan cheese

Foto preparazione RUSTIC PARMIGIAN FIOCKS

step 6

Sprinkle Provencal herbs and bake nodins in preheated oven (preferably ventilated) at 200 ° for about 15-20 minutes, or until they are golden.

Foto preparazione RUSTIC PARMIGIAN FIOCKS

step 7

When they are ready to fry them and allow them to cool completely.

Foto preparazione RUSTIC PARMIGIAN FIOCKS

step 8

In this recipe I used the blend of provencal herbs, delicious and fragrant, adding that extra touch to almost all the recipes that require aromatic herbs.

fabbisogno giornaliero
(per persona)

Main +

Calories 450.4 kcal n.d.

Fat 28.23 g n.d.

Carbohydrates 38.32 g n.d.

Protein 14.6 g n.d.

Fibers 5.67 g n.d.

Water 34.15 g n.d.

Ashes 3.01 g n.d.

Sugars 1.51 g n.d.

Starch 28.89 g n.d.

Minerals +

Calcium 245.67 mg n.d.

Sodium 478.45 mg n.d.

Phosphorus 341.42 mg n.d.

Potassium 250.77 mg n.d.

Iron 2.39 mg n.d.

Magnesium 79.59 mg n.d.

Zinc 2.17 mg n.d.

Copper 0.26 mg n.d.

Manganese 2.09 mg n.d.

Selenium 37.65 mcg n.d.

Fluorine 0.7 mcg n.d.

Vitamins +

A 232.1 mcg n.d.

B1 0.27 mg n.d.

B2 0.25 mg n.d.

B3 2.56 mg n.d.

B5 0.62 mg n.d.

B6 0.26 mg n.d.

B9 0.0 mcg n.d.

B12 0.61 mcg n.d.

C 0.02 mg n.d.

E 1.26 mg n.d.

B12 added 0.0 mcg n.d.

D 1.01 mcg n.d.

K 7.77 mcg n.d.

Total choline (Vit. J) 60.2 mg n.d.

Lipids +

Monounsaturated 7.53 g n.d.

Polyunsaturated 1.8 g n.d.

Saturated 16.76 g n.d.

Cholesterol 124.43 mg n.d.

unsaturated 9.33 g n.d.

Amino acids +

Phenylalanine 0.75 g n.d.

Isoleucine 0.62 g n.d.

Histidine 0.4 g n.d.

Leucine 1.21 g n.d.

Lysine 0.77 g n.d.

Methionine 0.33 g n.d.

Tyrosine 0.59 g n.d.

Threonine 0.5 g n.d.

Tryptophan 0.19 g n.d.

Valine 0.8 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio