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Ingredients
- 50 g di cipolla
- 50 g di pancetta a cubetti
- 40 g di olio extravergine di oliva
- 500 g di cuori di carciofo romano, in quarti
- 450 g di piselli freschi
- 4 foglie di lattuga romana, a listarelle
- 200 g di acqua
-
½
cucchiaino di dado per brodo vegetale fatto in casa
or ½ dado per brodo vegetale (dose per 0,5 l) - 1 pizzico di sale
- 1 pizzico di pepe nero macinato fresco
- Nutrition
- per 1 porzione
- Calories
- 931 kJ / 222 kcal
- Protein
- 12.4 g
- Carbohydrates
- 11.3 g
- Fat
- 14.5 g
- Fibre
- 14.2 g
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