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Ingredients
- 300 g di funghi porcini freschi
- olio extravergine di oliva per oliare
- 40 g di Parmigiano reggiano a pezzi
- 6 uova
- 2 cucchiaini di sale
- 1 pizzico di pepe
- 40 g di carota a pezzi
- 20 g di gambi di sedano a pezzi
- 100 g di cipolla bianca a pezzi
- 150 g di patate a pezzi (3 cm)
- 20 g di speck a listarelle
- 300 g di acqua
- 50 g di vino bianco
- Nutrition
- per 1 porzione
- Calories
- 164 kcal / 686 kJ
- Protein
- 13.4 g
- Fat
- 9.9 g
- Carbohydrates
- 5.3 g
- Fibre
- 2 g
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