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Ingredients
- 30 g di pecorino a pezzi (2-3 cm)
- 100 g di cipolle in quarti
- 80 g di carota, pelata e a pezzi
- 30 g di gambo di sedano a pezzi
- 1 spicchio di aglio
- 1 rametto di rosmarino fresco, gli aghi lavati
- 1 pizzico di peperoncino rosso piccante
- 50 g di olio extravergine di oliva
- 600 g di trippa precotta a listarelle (2 cm)
- 300 g di polpa di pomodoro a pezzi
- 100 g di acqua
-
1
cucchiaino di dado per brodo vegetale
or 1 dado per brodo vegetale - 250 g di fagioli cannellini in scatola, scolati e sciacquati
- Nutrition
- per 1 porzione
- Calories
- 1615 kJ / 386 kcal
- Protein
- 30.9 g
- Carbohydrates
- 13.3 g
- Fat
- 23.2 g
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