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Ingredients
- 100 g di pangrattato
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 2 spicchi di aglio
- 2 pizzichi di sale
- 2 pizzichi di pepe
- 800 g di seppioline pulite, lavate e a metà
- 8 gamberi crudi sgusciati interi
- 200 g di patate a pasta gialla, pelate e a tocchetti (2-3 cm)
- 100 g di funghi champignon sott'olio, scolati
- 500 g di acqua
- 50 g di olio extravergine di oliva
- Nutrition
- per 1 porzione
- Calories
- 1694 kJ / 405 kcal
- Protein
- 39 g
- Carbohydrates
- 27.8 g
- Fat
- 16.1 g
- Fibre
- 2.2 g
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