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Ingredients
Cottura patate e castagne
- 750 g di acqua
- 800 g di patate novelle rosse, con la buccia
- 450 g di castagne
- 50 g di olio extravergine di oliva
- 2 pizzichi di sale
- 2 rametti di rosmarino fresco
- 2 spicchi di aglio
Terminare la preparazione
- 1000 g di lonza di maiale (pezzo intero)
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 10 g di olio extravergine di oliva
- 330 g di birra chiara
- Nutrition
- per 1 porzione
- Calories
- 2267 kJ / 541.8 kcal
- Protein
- 39 g
- Carbohydrates
- 42.3 g
- Fat
- 23.9 g
- Saturated Fat
- 9.8 g
- Fibre
- 5.7 g
- Sodium
- 529.6 mg
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