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Ingredients
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate + q.b.
- 1 spicchio di aglio
- 50 g di cipolla rossa di Tropea in quarti
- 40 g di olio extravergine di oliva
- 750 g di polpo fresco, pulito a pezzi (4 cm)
- 1 rametto di finocchietto selvatico fresco, lavato ed asciugato
- 500 g di pomodori ciliegino, maturi ma sodi a metà
- 5 g di pomodori secchi a listarelle
- 100 g di carote, pelate e a rondelle (3 mm)
- 70 g di gambi di sedano a pezzi (1 cm)
-
1
peperoncino rosso piccante
or 2 pizzichi di pepe nero macinato - 20 g di capperi sott'aceto
- 10 olive taggiasche denocciolate
- 70 g acqua (optional)
- Nutrition
- per 1 porzione
- Calories
- 1222 kJ / 292 kcal
- Protein
- 23.2 g
- Carbohydrates
- 14.2 g
- Fat
- 16.2 g
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