Ingredients
- 150 g di farina tipo 00
- 75 g di burro
- ½ cucchiaino di sale
- 50 g di acqua
- 1 spicchio di aglio
- 40 g di olio extravergine di oliva
- 400 g di funghi finferli freschi
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 2 rametti di timo fresco
- 2 patate
- 150 g di Parmigiano Reggiano, a pezzi
- 3 uova
- 100 g di latte
- 100 g di ricotta fresca
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