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Capesante su purea di zucca, anacardi e porro croccante
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Ingredients
- 30 g di anacardi non salati
- 30 g di cipolla rossa
- 25 g di olio extravergine di oliva
- 500 g di polpa di zucca a pezzi (2-3 cm)
- 180 g di acqua
- ½ cucchiaino di sale + q.b.
- 2 pizzichi di pepe nero macinato
- 30 g di burro
- 12 capesante, pulite
- 30 g di brandy
- olio per frittura q.b.
- 40 g di porro, la parte bianca ad anelli
- Nutrition
- per 1 porzione
- Calories
- 737.8 kJ / 176.3 kcal
- Protein
- 7.1 g
- Carbohydrates
- 9.1 g
- Fat
- 11.7 g
- Saturated Fat
- 3.8 g
- Fibre
- 1.7 g
- Sodium
- 0.4 mg
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