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Ingredients
- 30 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 30 g di olio extravergine di oliva
- 30 g di cipolla
- 100 g di pancetta di maiale a cubetti
- 350 g di piselli surgelati
- 700 g di acqua
- 1 cucchiaino di sale
-
1
cucchiaio di dado per brodo vegetale
or 1 dado per brodo vegetale - 350 g di pasta tipo ditalini
- 1 pizzico di pepe
- Nutrition
- per 1 porzione
- Calories
- 2197 kJ / 525 kcal
- Protein
- 22.3 g
- Carbohydrates
- 74.4 g
- Fat
- 17.4 g
- Fibre
- 2.4 g
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