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Ingredients
- 50 g di cipolla rossa, in quarti
- 25 g di olio extravergine di oliva
- 250 g di radicchio rosso di Verona a listarelle
- 50 g di uvetta, precedentemente ammollata in acqua e ben strizzata
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 8 fette di lonza di maiale
- 16 fette pancetta coppata
-
8
fette di scamorza
or 8 fette di scamorza affumicata - 500 g di acqua
- Nutrition
- per 1 porzione
- Calories
- 1176 kJ / 281 kcal
- Protein
- 24.3 g
- Carbohydrates
- 5.4 g
- Fat
- 17.9 g
- Saturated fat
- 76.7 g
- Fiber
- 0.8 g
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