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Ingredients
- 40 g Parmesan cheese, cut in pieces (3 cm)
Dough
- 2 sprigs fresh rosemary, leaves only
- 30 g sun-dried tomatoes
- 130 g water
- 100 g milk
- 1 tsp sugar
- 25 g fresh yeast, crumbled
- 500 g flour
- 40 g olive oil
- 1 ½ tsp salt
Eggs
- 6 eggs (53-63 g each), cold
- water, to fill to 1 l mark
Assembly
- 1 tbsp olive oil, for greasing
- 2 tbsp breadcrumbs, for sprinkling
- 50 g pesto rosso
- Nutrition
- per 1 portion
- Calories
- 1146 kJ / 273.9 kcal
- Protein
- 10 g
- Carbohydrates
- 36.3 g
- Fat
- 9.7 g
- Saturated Fat
- 2.3 g
- Fibre
- 2.3 g
- Sodium
- 235.3 mg
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