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Ingredients
Finocchi
- 400 g di finocchi, tagliati longitudinalmente (spessore 2-3 cm circa)
- 1400 g di acqua
- 30 g di succo di limone
Fonduta al Parmigiano Reggiano
- 80 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 130 g di panna (min. 30% di grassi)
- 2 - 3 pizzico di sale
- 1 pizzico di pepe nero macinato + q.b.
- 20 g di burro
- Nutrition
- per 1 porzione
- Calories
- 1135.5 kJ / 271.5 kcal
- Protein
- 9.3 g
- Carbohydrates
- 2.9 g
- Fat
- 24.8 g
- Saturated Fat
- 14.9 g
- Fibre
- 2.3 g
- Sodium
- 731.1 mg
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