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Ingredients
- 100 g Parmigiano Reggiano, a pezzi (2-3 cm)
Salsa di pomodoro
- 80 g di cipolla a pezzi
- 30 g di olio extravergine di oliva
- 1 spicchio di aglio
- 500 g di pomodori pelati a pezzi
- 150 g di acqua
- 5 - 6 foglie di basilico fresco, lavate
- ½ - 1 cucchiaino di sale
- 1 pizzico di pepe nero macinato
- 2 sedani rapa a fette
Friggere il sedano rapa
- olio di arachidi
Terminare la preparazione
- 250 g di mozzarella di bufala, a fette ben scolate
- Nutrition
- per 1 porzione
- Calories
- 1243.2 kJ / 297.2 kcal
- Protein
- 17.5 g
- Carbohydrates
- 11.2 g
- Fat
- 20.5 g
- Saturated fat
- 3.8 g
- Fiber
- 1 g
- Sodium
- 436.5 mg
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