138 ricette

Rustic artichoke and leek

ingredienti

persone

6

Porri

1 unit

Carciofi

5 unit

Formaggio grattuggiato

3 spoons

Uova

2 unit

Acqua

1 glass

Sale

to taste

Pepe

to taste

Olio extravergine di oliva

3 spoons

Sale

1 teaspoon

Formaggio morbido di capra

150 grams

Acqua

250 grams

Olio extravergine di oliva

100 grams

Farina di frumento tipo 0

500 grams

Rustic artichoke and leek

Rustic artichoke and leek

pronta in

2 ore 30 minuti

difficoltà

categoria

Secondi Piatti
da Italia - Puglia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con glutine con uova con lattosio

Foto Ricetta Rustic artichoke and leek

The plots of artichokes and leeks with cream cheese and goat ideal for Easter Monday you can eat hot or cold

Foto preparazione Rustic artichoke and leek

step 1

We put the flour on a work surface form a hole in the center and add 100g of oil, a teaspoon of salt and gradually warm water,
Foto preparazione Rustic artichoke and leek

step 2

We work l 'dough order to obtain a soft and smooth ball, close the dough in the film is let rest.
Foto preparazione Rustic artichoke and leek

step 3

Meanwhile we clean the artichokes and leeks, leeks and artichokes frulliamo it into thin slices,
Foto preparazione Rustic artichoke and leek

step 4

In a pan put oil 3cucchiai do just heat and add the leek, and artichokes amalgamiamo the whole is add the glass of water add the salt and pepper, cover is let cook.
Foto preparazione Rustic artichoke and leek

step 5

In a bowl we put the eggs the grated cheese and fresh cheese spread capraquello we mix everything is in order the artichokes with leeks if we make them cool a little better.
Foto preparazione Rustic artichoke and leek

step 6

Let us divide the dough into two parts a larger and smaller than the other
Foto preparazione Rustic artichoke and leek

step 7

With a rolling pin Roll out the dough before the larger form a disc of a few millimeters and covered with a non-stick pan, put the filling and stretch it the other disc,
Foto preparazione Rustic artichoke and leek

step 8

We cover we remove the excess dough and form a cordon around spenelliamo the surface with a bit 'of bucherreliamo pasta oil
Foto preparazione Rustic artichoke and leek

step 9

And we bake at 250g until they become beautiful golden

fabbisogno giornaliero (per persona)

Main +

Calories 588.2 kcal n.d.

Fat 28.34 g n.d.

Carbohydrates 65.68 g n.d.

Protein 19.15 g n.d.

Fibers 5.09 g n.d.

Water 177.6 g n.d.

Ashes 3.03 g n.d.

Sugars 2.01 g n.d.

Starch 0.0 g n.d.

Minerals +

Calcium 131.96 mg n.d.

Sodium 646.15 mg n.d.

Phosphorus 253.59 mg n.d.

Potassium 344.02 mg n.d.

Iron 2.84 mg n.d.

Magnesium 65.83 mg n.d.

Zinc 1.77 mg n.d.

Copper 0.5 mg n.d.

Manganese 0.97 mg n.d.

Selenium 40.03 mcg n.d.

Fluorine 53.68 mcg n.d.

Vitamins +

A 106.27 mcg n.d.

A IU 781.04 IU n.d.

A RAE 122.08 mcgRAE n.d.

B1 0.15 mg n.d.

B2 0.28 mg n.d.

B3 1.56 mg n.d.

B5 1.02 mg n.d.

B6 0.24 mg n.d.

B9 0.0 mcg n.d.

B12 0.21 mcg n.d.

C 8.64 mg n.d.

E 4.01 mg n.d.

B12 added 0.0 mcg n.d.

D 0.46 mcg n.d.

K 32.94 mcg n.d.

Lipids +

Monounsaturated 18.01 g n.d.

Polyunsaturated 3.45 g n.d.

Saturated 7.96 g n.d.

Cholesterol 81.73 mg n.d.

Amino acids +

Phenylalanine 0.87 g n.d.

Isoleucine 0.73 g n.d.

Histidine 0.44 g n.d.

Leucine 1.4 g n.d.

Lysine 0.77 g n.d.

Methionine 0.41 g n.d.

Tyrosine 0.62 g n.d.

Threonine 0.59 g n.d.

Tryptophan 0.21 g n.d.

Valine 0.97 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