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Ingredients
- 50 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 40 g di olio extravergine di oliva
- 40 g di cipolle rosse a rondelle sottili
- 300 g di melanzane, sbucciate a dadini (1-2 cm)
- 10 foglie di basilico fresco, lavate ed asciugate
- 2 pizzichi di sale
- 1 pizzico di pepe nero macinato
- 380 g di pasta secca tipo fusilli o altro tipo di pasta secca o fresca
- Nutrition
- per 1 porzione
- Calories
- 1937 kJ / 463 kcal
- Protein
- 15.5 g
- Carbohydrates
- 70.8 g
- Fat
- 15.1 g
- Fibre
- 4.6 g
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