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Ingredients
- 40 g di Parmigiano Reggiano, a pezzi (3 cm) (opzionale)
-
150
g di nocciole
or 150 g di noci sgusciate - 3 cucchiai di erbe aromatiche della Provenza secche
- 2 spicchi di aglio
- 150 g di porro a pezzi (3 cm)
- 50 g di olio extravergine di oliva
- 800 g di passata di pomodoro
- 1 cucchiaio di concentrato di pomodoro
- 15 g di basilico fresco, le foglie lavate ed asciugate + q.b.
- 2 pizzichi di zucchero
- 2 pizzichi di pepe nero macinato
- 1 cucchiaio colmo di dado per brodo vegetale
- 100 g di acqua tiepida
- Nutrition
- per 1 porzione
- Calories
- 1347.4 kJ / 322.1 kcal
- Protein
- 8.6 g
- Carbohydrates
- 19.3 g
- Fat
- 25.9 g
- Saturated Fat
- 3.6 g
- Fibre
- 6.4 g
- Sodium
- 351.8 mg
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