Ingredients
- 300 g di cipollotti
- 30 g olio extravergine di oliva
- 300 g di bietole
- 120 g di farina di mais tipo fioretto
- 100 g di ricotta fresca
- 30 g di Parmigiano Reggiano grattugiato
- 2 pizzichi di sale
- 1 pizzico di pepe nero macinato fresco
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