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Ingredients
Sugo di moscardini e olive
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 1 spicchio di aglio
- 30 g di olio extravergine di oliva
- 2 filetti di acciuga sott'olio, sgocciolati
- 800 g di moscardini freschi, puliti
- 300 g di polpa di pomodoro
- 100 g di vino bianco secco
- 70 g di olive taggiasche denocciolate a metà
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
Cous cous
- 250 g di cous cous
- 500 g di acqua
- 1 cucchiaino di sale
- 1 cucchiaio di olio extravergine di oliva
- Nutrition
- per 1 porzione
- Calories
- 2229.5 kJ / 532.8 kcal
- Protein
- 31.8 g
- Carbohydrates
- 64.7 g
- Fat
- 18.3 g
- Saturated fat
- 1.5 g
- Fiber
- 3.9 g
- Sodium
- 728.4 mg
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