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Ingredients
- 50 g di Parmigiano reggiano a pezzi (2-3 cm)
- 1 rametto di prezzemolo fresco, le foglioline lavate e asciugate
- 800 g di acqua
- 1 cucchiaino di sale
- 1 dado per brodo vegetale (dose per 0,5 l)
- 200 g di farro perlato (18-20 minuti di cottura)
-
100
g di piselli freschi, sgranati
or 100 g di piselli surgelati - 100 g di carote, pelate e a rondelle sottili
- 20 g di olio di semi di mais
- 2 uova sbattute
- Nutrition
- per 1 porzione
- Calories
- 1945 kJ / 465 kcal
- Protein
- 22.9 g
- Carbohydrates
- 51.5 g
- Fat
- 20 g
- Fiber
- 5.7 g
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