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Ingredients
Sugo di mare
- 35 g di porro (la parte bianca)
- 30 g di olio extravergine di oliva
- 70 g di zucchine a rondelle (2-3 mm)
- 100 g di pesce misto per zuppa
- 50 g di calamari freschi, i ciuffi
- 50 g di seppie a rondelle
- 1 capesanta, senza corolla
- 75 g di passata di pomodoro
Besciamella
- 250 g di latte intero
- 20 g di burro
- 25 g di farina tipo 00
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 1 pizzico di noce moscata in polvere (optional)
Terminare la preparazione
- 125 g di pasta fresca tipo lasagne
- Nutrition
- per 2 porzioni
- Calories
- 5251 kJ / 1255 kcal
- Protein
- 57 g
- Carbohydrates
- 115.8 g
- Fat
- 61.2 g
- Saturated Fat
- 228.5 g
- Fibre
- 6.4 g
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