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Ingredients
- 6 triglie rosse di scoglio, eviscerate e pulite
- 50 g di cipolla a pezzi
- 1 peperoncino rosso piccante a metà
- 20 g di olio extravergine di oliva + q.b.
- 175 g di passata di pomodoro
- 75 g di brodo vegetale
- 5 g di sale
- 10 g di capperi sotto sale, sciacquati
- 1 - 2 rametti di timo fresco, le foglioline
- Nutrition
- per 1 porzione
- Calories
- 2364 kJ / 565 kcal
- Protein
- 41 g
- Carbohydrates
- 7.1 g
- Fat
- 41.1 g
- Fiber
- 1.2 g
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