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Ingredients
- 80 g de parmesan et quelques copeaux pour la finition
- 4 escalopes de veau, fines
- du sel
- du poivre moulu
- 8 feuilles de sauge fraîche
- 4 tranches de jambon cru, fines
- 1000 g d'eau
- 1 cube de bouillon de volaille
- 220 g de polenta
- 100 g de crème fraîche légère
- copeaux de parmesan
- Nutrition
- per 1 portion
- Calories
- 2266 kJ / 540 kcal
- Protein
- 43 g
- Carbohydrates
- 43 g
- Fat
- 21 g
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