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Ingredients
- 150 g di acqua
- 150 g di aceto bianco
- 50 - 60 g di cipolla rossa di Tropea
Emulsione
- 1 spicchio di aglio
- 8 acciughe sott'olio, sgocciolate (30 g)
- 60 g di olio extravergine di oliva
- 1 pizzico di pepe bianco macinato
- 1 rametto di timo fresco, le foglioline lavate
Terminare la preparazione
- 230 g di fagioli borlotti in scatola, sgocciolati
- 230 g di fagioli cannellini in scatola, sgocciolati
- Nutrition
- per 1 porzione
- Calories
- 744 kJ / 178 kcal
- Protein
- 6.3 g
- Carbohydrates
- 11.5 g
- Fat
- 11 g
- Saturated Fat
- 5.7 g
- Fibre
- 4 g
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