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Ingredients
- 50 g di capperi sott'aceto, scolati
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 50 g di olio extravergine di oliva
- 3 cucchiai di acqua
- Nutrition
- per 1 Ricetta completa
- Calories
- 1933 kJ / 462 kcal
- Protein
- 1.7 g
- Carbohydrates
- 1.1 g
- Fat
- 50.1 g
- Fiber
- 1.2 g
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