A simple and quick recipe for making Parigina, a tasty savory pie perfect for any occasion.
Step 1 of 5: Roll out the pizza dough.
Step 2 of 5: Fill with tomato passata, cooked ham, Parmesan and provola.
Step 3 of 5: Cover with a roll of puff pastry.
Step 4 of 5: Seal the edges and brush the surface with egg yolk and milk.
Step 5 of 5: Bake for about 25-30 minutes at 190 degrees.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving62 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 722 kJ173 kcal | 1,165 kJ278 kcal |
| Fat | 6.22 g | 10.04 g |
| of which saturated fatty acids | 2.19 g | 3.54 g |
| Carbohydrates | 20.14 g | 32.48 g |
| of which sugars | 0.92 g | 1.48 g |
| Fibre | 0.53 g | 0.85 g |
| Protein | 9.73 g | 15.7 g |
| Salt | 0.2 g | 0.33 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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