Ingredients
- 500 g di acqua
- 330 g di cavoletti di Bruxelles
- 375 g di farina tipo 00
- 4 uova
- 50 g di Parmigiano Reggiano grattugiato
- 1 pizzico di sale
- 1 pizzico di noce moscata in polvere
- 30 g di scalogno
- 50 g di burro
- 150 g di speck Alto Adige IGP
- 300 g di panna (min. 30% di grassi)
- pepe nero macinato
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