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Ingredients
- 2 centollos cocidos (aprox. 1 kg)
- 120 g de cebolla en cuartos
- 2 dientes de ajo
- 2 puerros (parte blanca) en rodajas de 2 cm
- 50 g de aceite de oliva
- ½ cucharadita de sal
- 200 g de tomate pelado y troceado
- 80 g de brandy
- 60 g de vino de Jerez seco
- 1 cucharada de pan rallado (y un poco más para espolvorear)
- 1 cucharadita de perejil fresco picado
- 20 g de mantequilla en trozos
- Nutrition
- per 1 ración
- Calories
- 933.8 kJ / 223.4 kcal
- Protein
- 17 g
- Carbohydrates
- 8.6 g
- Fat
- 13.5 g
- Saturated fat
- 1.9 g
- Fiber
- 1.9 g
- Sodium
- 550.9 mg
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