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Ingredients
- 60 g di olio extravergine di oliva + q.b.
- 350 g di patate, pelate e a rondelle sottili (2-3 mm)
- 600 g di baccalà ammollato e dissalato a pezzi
- 1 rametto di prezzemolo fresco, le foglioline lavate ed asciugate
- 30 g di Parmigiano reggiano a pezzi (3 cm)
- 20 g di mollica di pane
- 1 spicchio di aglio
- 350 g di funghi freschi pleurotus o altro tipo di funghi di consistenza robusta
- 60 g di vino bianco secco
- 250 g di brodo vegetale
- Nutrition
- per 1 porzione
- Calories
- 1125 kJ / 269 kcal
- Protein
- 27.1 g
- Carbohydrates
- 12 g
- Fat
- 12.9 g
- Fibre
- 2.4 g
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