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Ingredients
- 50 g di olio extravergine di oliva + q.b.
- 600 g di filetti di cernia, senza pelle
- 50 g di cipolla bianca a pezzi
- 1 peperoncino secco piccante (optional)
- 70 g di olive taggiasche denocciolate
- 10 g di capperi sotto sale, sciacquati
- 10 foglie di basilico fresche, lavate
- 400 g di passata di pomodoro
- 50 g di acqua
- 1 pizzico di sale (optional)
- Nutrition
- per 1 porzione
- Calories
- 1376 kJ / 329 kcal
- Protein
- 27.2 g
- Carbohydrates
- 3.9 g
- Fat
- 22.9 g
- Fibre
- 1 g
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