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Ingredients
- 1 peperoncino secco (optional)
- 70 g di porro a pezzi
- 40 g di olio extravergine di oliva + q.b.
- 200 g di lattuga romana la striscioline (1 cm)
- 25 g di uvetta
- 2 ½ cucchiaino di sale + q.b.
- 1 pizzico di pepe nero macinato fresco
- 1200 g di acqua
- 320 g di pasta integrale di farro
- 30 g di pinoli
- 20 g di Parmigiano Reggiano a scaglie
- Nutrition
- per 1 porzione
- Calories
- 1950 kJ / 466 kcal
- Protein
- 15.8 g
- Carbohydrates
- 59.4 g
- Fat
- 20 g
- Fibre
- 7 g
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