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Ingredients
- 20 g di Parmigiano reggiano
- 10 g di burro + q.b.
- 20 g di scalogno
-
80
g di passata di pomodoro
or 80 g di pomodoro cuore di bue, la polpa, senza la buccia - 80 g di tonno in scatola, sgocciolato
- 40 g di acqua
- 1 pizzico di sale + q.b.
- 1 pizzico di pepe nero macinato
- 80 g di pasta secca corta, tipo ditaloni
- farina tipo 00 q.b.
- Nutrition
- per 1 porzione
- Calories
- 2757 kJ / 659 kcal
- Protein
- 37 g
- Carbohydrates
- 63.8 g
- Fat
- 27.5 g
- Fibre
- 4.1 g
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