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Ingredients
- 85 g de gruyère coupé en cubes
- 115 g de tomates évidées, épépinées, coupées en quartiers
- 8 feuille de basilic frais prévoir une quantité supplémentaire en guise de décoration
- 595 g d'eau
- 5 blancs d'œufs de gros calibre
- sel au goût
- poivre noir moulu au goût
- crème de vinaigre balsamique (réduction de vinaigre balsamique), pour le dressage (voir Conseil)
- Nutrition
- per 2 portions
- Calories
- 462 kcal / 1933 kJ
- Protein
- 40 g
- Fat
- 29 g
- Carbohydrates
- 9 g
- Fiber
- 2 g
- Saturated fat
- 17 g
- Sodium
- 986 mg
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