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Ingredients
- 150 g di porro la parte bianca (3 cm)
- 70 g di olio extravergine di oliva
- 1 foglia foglia di alloro fresca, lavata
- 1 rametto di rosmarino fresco, gli aghi lavati
- 3 foglie di salvia fresca, lavate
- 300 g di patate, pelate e a pezzi (3 cm)
- 400 g di castagne cotte e pelate (peso netto)
- 900 g di brodo vegetale
- 1 spicchio di aglio
- 250 g di funghi finferli freschi
- 70 g di speck a listarelle
- 5 - 6 fili di erba cipollina fresca tritata, per guarnire
- Nutrition
- per 1 porzione
- Calories
- 1543.3 kJ / 368.8 kcal
- Protein
- 13.1 g
- Carbohydrates
- 42.5 g
- Fat
- 17.1 g
- Saturated Fat
- 1.5 g
- Fibre
- 9.3 g
- Sodium
- 318.1 mg
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