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Ingredients
- 10 g di capperi sotto sale, preferibilmente di Pantelleria, sciacquati ed asciugati
- 1 peperoncino secco piccante
- ½ cucchiaino di aglio disidratato in scaglie
- 1 cucchiaino di basilico secco
- 1 pizzico di menta secca tritata
- 50 g di olio extravergine di oliva
- 500 g di zucchine chiare a rondelle (7-8 mm)
- 300 g di passata di pomodoro
- 1 pizzico di sale
- Nutrition
- per 100 g
- Calories
- 619 kJ / 148 kcal
- Protein
- 3.5 g
- Carbohydrates
- 10.4 g
- Fat
- 10.5 g
- Fibre
- 5.4 g
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