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Ingredients
- 40 g di cipolla
- 1 rametto di prezzemolo fresco, le foglioline lavate e asciugate
- 100 g di speck a cubetti
- 50 g di olio extravergine di oliva
- 1000 g di acqua
- 400 g di zucca a dadini (2x2 cm)
- 100 g di funghi champignon affettati
- 1 cucchiaini rasi di sale
- 100 g di cous-cous, cottura 5 minuti
- Parmigiano reggiano grattugiato, a piacere
- Nutrition
- per 1 porzione
- Calories
- 1251 kJ / 299 kcal
- Protein
- 12.2 g
- Carbohydrates
- 23.6 g
- Fat
- 18 g
- Fibre
- 1.7 g
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