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Ingredients
- 100 g di Parmigiano reggiano
- 500 g di finocchi tagliati in quarti, senza gambo
- 1 cucchiaino di sale a piacere
- 4 pizzichi di pepe macinato a piacere
- 50 g di olio di oliva
-
30
g di succo di limone, spremuto fresco
or 30 g di aceto alla frutta
- Nutrition
- per 1 porzioni
- Calories
- 242 kcal / 1014 kJ
- Protein
- 9 g
- Fat
- 20 g
- Carbohydrates
- 4 g
- Fiber
- 2.5 g
- Saturated fat
- 7 g
- Sodium
- 728 mg
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