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focaccia and rustic breads
Carbohydrates: 60
Serving suggestion: with mascarpone
ammonium hydrogen carbonate may traces of nuts
5% (potassium iodine salt) brewer's yeast fermented wheat flour (cereals) soft wheat flour type "2" 71% potato flakes dried thyme extra virgin olive oil yyyyyyyig (wheat) antioxidant: rosemary extracts dried sage spelt wheat flake flour corn flour natural flavour
Saom Grano Cotto per Pastiera Napoletana Boiled Wheat for Neapolitan Pastiera 4 x 560 g + Italian Gourmet Polpa 400 g focaccia and rustic breadsBoiled wheat for preparing Neapolitan pastieraFree Italian gourmet polpa di pomodoro 400 g CREAM RECIPE: Pour the boiled wheat into a saucepan and add 100 g milk and 30 g grated lemon. With stirring, approx. Heat for 10 minutes until a creamy mixture is formed. Separately stir 700 g fresh ricotta, 600 g sugar, 5 whole eggs and 2 egg yolks, 1 packet of vanilla (if you wish, 1 vial of orange blossom water and a pinch of cinnamon or vial of wildflowers).
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