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Ingredients
- 50 g di Parmigiano Reggiano a pezzi (stagiontura 30 mesi)
- 100 g di acqua
- 100 g di pomodori secchi sott'olio, sgocciolati
- 2 spicchi di aglio
- ½ mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 120 g di olio di oliva
- ½ cucchiaino di sale
- 2 - 3 pizzichi di pepe nero macinato
- 1 - 2 pizzichi di pepe di Cayenna macinato
- 1 pizzico di zucchero
- Nutrition
- per 1 Ricetta completa
- Calories
- 5972 kJ / 1428 kcal
- Protein
- 20 g
- Carbohydrates
- 8 g
- Fat
- 148 g
- Fiber
- 0.4 g
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