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Ingredients
- 3 rametti di prezzemolo fresco, le foglioline lavate ed asciugate
- 3 spicchi di aglio
- 1 peperoncino secco piccante
- 50 g di olio extravergine di oliva
- 1000 - 1200 g di polpo fresco (1 intero o 2 polpi da 500-600 g circa)
- 350 g di pomodori ciliegino in scatola, scolati
- 15 g di concentrato di pomodoro
- 1 pizzico di sale
- 60 g di olive nere denocciolate
- 1 cucchiaio di capperi sotto sale, sciacquati ed asciugati
- Nutrition
- per 1 porzione
- Calories
- 908.5 kJ / 217.2 kcal
- Protein
- 20.7 g
- Carbohydrates
- 4.9 g
- Fat
- 12.9 g
- Saturated fat
- 2 g
- Fiber
- 1.3 g
- Sodium
- 168.8 mg
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