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Ingredients
- 25 funghi champignon freschi
- 2 rametti di rosmarino fresco, gli aghi lavati ed asciugati
- 50 g di Parmigiano Reggiano, a pezzi
- 1 pizzico di aglio in polvere
- 30 g di pangrattato
- 250 g di zucca cotta
- 1 tuorlo
- 1 - 2 pizzichi di sale
- 2 pizzichi di pepe nero macinato
- Nutrition
- per 1 pezzo
- Calories
- 80.7 kJ / 19.3 kcal
- Protein
- 1.5 g
- Carbohydrates
- 1.5 g
- Fat
- 0.8 g
- Saturated Fat
- 0.4 g
- Fibre
- 0.3 g
- Sodium
- 65 mg
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