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Ingredients
- 30 g di Parmigiano Reggiano a pezzi
- 60 g di cipolla in quarti
- 70 g di carota a pezzi
- 30 g di olio extravergine di oliva
- 250 g di pasta di salame
- 80 g di foglie di verza a listarelle
- 650 g di acqua
- ½ cucchiaino di sale
- 320 g di pasta secca tipo caserecce
- 1 pizzico di pepe nero macinato
- Nutrition
- per 1 porzione
- Calories
- 2278.2 kJ / 544.5 kcal
- Protein
- 25.1 g
- Carbohydrates
- 65.1 g
- Fat
- 20.1 g
- Saturated Fat
- 2.5 g
- Fibre
- 3.9 g
- Sodium
- 142.5 mg
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