Ingredients
- 80 g di Parmigiano Reggiano
- 30 g di scalogno
- 3 rametti di prezzemolo fresco
- 30 g di olio extravergine di oliva
- 300 g di cuori di carciofo
- 1 cucchiaino di sale
- 1 pizzico di pepe nero macinato
- 150 g di ricotta fresca
- 300 g di farina tipo 00
- 3 uova
- 1 cucchiaio di olio extravergine di oliva
- 40 g burro
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