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Ingredients
- 150 g di Parmigiano Reggiano, a pezzi (2-3 cm)
- 60 g di cipolla a pezzi
- 30 g di olio extravergine di oliva
- 20 g di funghi secchi a pezzi
- 500 g di fagiolini verdi freschi, puliti
- 500 g di patate, pelate e a dadini
- pangrattato q.b.
-
1
dado per brodo vegetale
or 1 cucchiaio di dado per brodo vegetale - 4 uova
- 1 cucchiaino di sale
- Nutrition
- per 1 porzione
- Calories
- 920 kJ / 220 kcal
- Protein
- 13.7 g
- Carbohydrates
- 13.5 g
- Fat
- 12.4 g
- Fiber
- 3.1 g
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