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Ingredients
- 10 g di prezzemolo fresco, le foglioline lavate ed asciugate
- 80 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 500 g di acqua
- 800 g di cimette di cavolfiore
- 2 uova
- acqua q.b. fino alla tacca indicante 1 l
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 80 g di burro a tocchetti + q.b.
- 3 acciughe sott'olio, sgocciolate
- 20 g di succo di limone
- Nutrition
- per 1 porzione
- Calories
- 924.8 kJ / 221 kcal
- Protein
- 12.6 g
- Carbohydrates
- 5.4 g
- Fat
- 16.9 g
- Saturated Fat
- 7 g
- Fibre
- 4.2 g
- Sodium
- 270 mg
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