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Ingredients
- 40 g di Parmigiano Reggiano a pezzi (3-4 cm)
- 40 g di pecorino a pezzi (3-4 cm)
- 20 g di basilico fresco, le foglie lavate ed asciugate
-
30
g di pinoli
or 30 g di mandorle pelate - 1 spicchio di aglio (optional)
- 100 g di pomodori secchi sott'olio, ben sgocciolati
- 100 g di olio extravergine di oliva
- ½ cucchiaino di sale
- Nutrition
- per 1 porzione
- Calories
- 1192 kJ / 285 kcal
- Protein
- 8 g
- Carbohydrates
- 10 g
- Fat
- 24 g
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