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Ingredients
Emulsione al basilico
- 10 g di basilico fresco, le foglie lavate ed asciugate
- ½ cipollotto
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 40 g di olio extravergine di oliva
Verdure
- 30 g di olio extravergine di oliva
- 50 g di porro a fettine sottili
- 150 g di carote, pelate e a cubetti (2 cm)
- 150 g di zucchine a cubetti (2 cm)
- 150 g di fagiolini verdi freschi a pezzi (2 cm)
- 150 g di peperoni rossi a pezzi (2 cm)
- 150 g di peperoni gialli a pezzi (2 cm)
- ½ cucchiaino di sale
- 1 pizzico di pepe nero macinato
Farro perlato
- 250 g di farro perlato
- 15 g di olio extravergine di oliva
- 1 cucchiaino di sale
- 550 g di acqua
- Nutrition
- per 1 porzione
- Calories
- 638.4 kJ / 152.6 kcal
- Protein
- 4.1 g
- Carbohydrates
- 17.7 g
- Fat
- 7.8 g
- Saturated Fat
- 1.1 g
- Fibre
- 2.6 g
- Sodium
- 330.7 mg
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