Last modified on: May 10th 2023
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
28 min. | 1 hour | 1 hour 17 min. | 2 hours 45 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
5,928 Kcal or 24,819 Kj | 95 gr | 246 gr | 507 gr |
296 % | 37 % | 23 % | 77 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
240 Kcal or 1,005 Kj | 4 gr | 10 gr | 20 gr |
12 % | 1 % | 1 % | 3 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
329 Kcal or 1,377 Kj | 5 gr | 14 gr | 28 gr |
16 % | 2 % | 1 % | 4 % |
![]() | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Caramelized pear custard tart, Veal with mushrooms and green asparagus, Creamy spaghetti with cockles and parsley, Filet mignon with mustard and tarragon sauce, ... All |
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![]() | Flour: You can get more informations, or check-out other recipes which use it, for example: Vegetable clafoutis, How to seal a terrine or casserole dish, Cheese tart, Shortcrust pastry (pâte brisée), Oatmeal and apple cookies, ... All |
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The 2 comments already posted on this recipe
Some short informations in English about it in wikipedia.
I suppose it's very difficult to find in New-Zealand... So instead, please use grated Parmesan (Parmigiano reggiano).