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Ingredients
-
60
g di pane raffermo a pezzi
or 60 g di pangrattato - 40 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 1 rametto di prezzemolo fresco, le foglioline lavate ed asciugate
- 1 cucchiaino di sale + q.b.
- 2 pizzichi di pepe nero in polvere
- 500 g di acqua
- 1000 g di cipolle dorate tagliate a metà in senso orizzontale (vedi consiglio)
- 80 g di capperi sott'aceto
- 40 g di olio extravergine di oliva
- Nutrition
- per 1 porzione
- Calories
- 699 kJ / 167 kcal
- Protein
- 5.3 g
- Carbohydrates
- 17.6 g
- Fat
- 8.9 g
- Fibre
- 1.3 g
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