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Ingredients
- 1 spicchio di aglio
- 20 g di prezzemolo fresco, le foglioline lavate ed asciugate
- 40 g di olio extravergine di oliva
- 150 g di funghi surgelati e decongelati
- 30 g di pane raffermo a pezzi
- 50 g di Parmigiano Reggiano, a pezzi
- 400 g di carne trita mista
- 2 uova
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
Salsa alle cipolle
- 300 g di cipolle dorate in otto spicchi
- 20 g di olio extravergine di oliva
- 300 g di acqua
- ½ dado per brodo vegetale
- 20 g di burro
- Nutrition
- per 1 porzione
- Calories
- 1797 kJ / 429.5 kcal
- Protein
- 31.7 g
- Carbohydrates
- 9.3 g
- Fat
- 29.8 g
- Saturated fat
- 7.8 g
- Fiber
- 2.3 g
- Sodium
- 416.3 mg
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