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Ingredients
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 1 spicchio di aglio
- 30 g di olio extravergine di oliva
- 2 filetti di acciuga sott'olio
- 300 g di seppioline pulite
- 300 g di calamari interi piccoli puliti
- 600 g di polpa di pomodoro
- 150 g di vino bianco secco
- 50 g di olive taggiasche denocciolate a metà
- 20 g di capperi sotto sale, dissalati
- 8 fettine di pane abbrustolite
- 1 pizzico di pepe nero macinato
- 1 pizzico di sale
- Nutrition
- per 4 porzioni
- Calories
- 8247 kJ / 1971 kcal
- Protein
- 122.1 g
- Carbohydrates
- 262.7 g
- Fat
- 55.3 g
- Fibre
- 20.5 g
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