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Ingredients
- 60 g di olio extravergine di oliva
- 25 g di aceto balsamico
- ½ cucchiaino di sale
- 1 pizzico di pepe nero macinato
- ½ cucchiaino di coriandolo in polvere
- 700 g di polpo fresco, i tentacoli
- 800 g di acqua
- 100 g di rucola fresca, lavata
- 250 g di pomodori datterino a metà
- 50 g di Parmigiano reggiano a scaglie
- Nutrition
- per 1 porzione
- Calories
- 1458.1 kJ / 348.5 kcal
- Protein
- 32.1 g
- Carbohydrates
- 7.7 g
- Fat
- 20.7 g
- Saturated fat
- 4.7 g
- Fiber
- 1.2 g
- Sodium
- 603.5 mg
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