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Verdure a Cottura Lenta con sorgo e pesto di pomodori secchi
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Ingredients
Pesto di pomodori secchi
- 60 g di anacardi non salate
- ½ spicchio di aglio
- 150 g di pomodori secchi sott'olio, sgocciolati
- 5 foglie di basilico fresche, lavate
- 30 g di olive taggiasche denocciolate
- 80 g di olio extravergine di oliva
- 1 pizzico di sale
Verdure
- 250 g di polpa di zucca a tocchi (1x3x6 cm)
- 1300 g di acqua
- 1 pizzico di sale
- 200 g di carote, pelate e a bastoncini (1 cm)
- 150 g di cipolle in quarti
Sorgo
- ½ cucchiaino di sale
- 250 g di sorgo, ammollato in acqua per 2 ore e sciacquato
- Nutrition
- per 1 porzione
- Calories
- 1800.4 kJ / 430.3 kcal
- Protein
- 10.4 g
- Carbohydrates
- 53.2 g
- Fat
- 21.3 g
- Saturated fat
- 3.2 g
- Fiber
- 7.3 g
- Sodium
- 656 mg
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