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Ingredients
Pesto di pomodori secchi
- 40 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 30 g di mandorle pelate
- 80 g di pomodori secchi
- 40 g di basilico fresco, le foglie lavate e asciugate
- ¼ spicchio di aglio senz'anima
- 10 g di capperi sotto sale, sciacquati
- 60 g di olio extravergine di oliva
- 1 pizzico di pepe nero macinato
Farro perlato
- 300 g di farro perlato
- 20 g di olio extravergine di oliva
- 1 cucchiaino raso di sale
- 550 g di acqua
- 200 g di tonno in scatola in olio di oliva, sgocciolato
- Nutrition
- per 1 porzione
- Calories
- 2783.8 kJ / 665.3 kcal
- Protein
- 32.1 g
- Carbohydrates
- 60.1 g
- Fat
- 34.6 g
- Saturated fat
- 6.5 g
- Fiber
- 8.7 g
- Sodium
- 627.1 mg
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