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Ingredients
- 25 g di olio extravergine di oliva
- 80 g di porro a fettine (1-2 cm)
- 380 g di patate pelate e a pezzi (1-2 cm)
- 10 g di funghi porcini secchi ammollati e strizzati
- 380 g di acqua
- 1 dado per brodo vegetale (dose per 0,5 l)
- 1 fetta di speck a listarelle sottili
- 4 fili di erba cipollina fresca sminuzzati
- Nutrition
- per 1 porzione
- Calories
- 322 kcal / 1347 kJ
- Protein
- 9.5 g
- Fat
- 17.9 g
- Carbohydrates
- 32.7 g
- Fibre
- 4.3 g
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