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Ingredients
- 30 g di olio extravergine di oliva
- 100 g di porro a fettine (1-2 cm)
- 120 g di pancetta a cubetti
- 200 g di patate, pelate e a pezzi (1-2 cm)
-
300
g di funghi champignon freschi a fette
or 200 g di funghi porcini freschi a fette - 400 g di acqua
- 1 dado per brodo vegetale (dose per 0,5 l)
- pepe nero macinato, a piacere
- Nutrition
- per 1 porzione
- Calories
- 946.8 kJ / 226.3 kcal
- Protein
- 10.1 g
- Carbohydrates
- 10.8 g
- Fat
- 16 g
- Saturated fat
- 3.9 g
- Fiber
- 2.8 g
- Sodium
- 548.7 mg
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