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Ingredients
- 30 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 500 g di acqua
- 420 g di fagiolini verdi freschi, puliti
- 3 rametti di prezzemolo fresco, le foglioline lavate ed asciugate
- 4 foglie di basilico fresco
- 1 spicchio di aglio
- 30 g olio extravergine di oliva
- 20 g di farina di ceci
- 15 g di pangrattato + q.b.
- 1 cucchiaio di semi misti
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- Nutrition
- per 1 porzione
- Calories
- 675.5 kJ / 161.5 kcal
- Protein
- 7.2 g
- Carbohydrates
- 8.1 g
- Fat
- 11.4 g
- Saturated Fat
- 2.6 g
- Fibre
- 4.2 g
- Sodium
- 260.1 mg
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