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Ingredients
- 50 g di olio extravergine di oliva
- 600 g di carne di coniglio in pezzi
- 1 cucchiaino raso di aglio in polvere
- 1 cucchiaino di rosmarino secco in polvere
- 1 cucchiaino raso di timo secco
- 200 g di funghi pleurotus a fette (circa 1 cm)
- 1 cucchiaino di sale
- 90 g di vino bianco secco
- 300 g di polpa di pomodoro a pezzi
- Nutrition
- per 1 porzione
- Calories
- 1100 kJ / 263 kcal
- Protein
- 23.8 g
- Carbohydrates
- 2.7 g
- Fat
- 17.5 g
- Fibre
- 1.8 g
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