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Ingredients
- 3 ramitas de romero (aprox. 10 cm de largo), sólo las hojas
- 3 ramitas de tomillo fresco, sólo las hojas
- 5 hojas de salvia fresca
- 150 g de cebolla amarilla, en trozos
- 2 dientes de ajo, pelados
- 20 g de aceite de oliva extra virgen
- 70 g de tocino ahumado, en cubos (3 cm)
- 750 g de cuello de cordero, en filete, en trozos (2-3 cm)
- ¼ cditas de sal marina
- ½ cditas de pimienta negra molida
- 2 zanahorias, peladas y cortadas en rebanadas (1 cm)
- 2 ramas de apio, en trozos de (1 cm)
-
2
cdas de concentrado de caldo de res
or 2 cdas de caldo de verduras en pasta - 400 g de jitomate triturado, enlatado
- 200 g de vino blanco seco
- 100 g de agua
- Nutrition
- per 1 porción
- Calories
- 2479 kJ / 393 kcal
- Protein
- 44 g
- Carbohydrates
- 7 g
- Fat
- 43 g
- Fibre
- 4 g
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